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A Southern specialty from South Carolina, chicken bog is similar to a chicken and rice pilau (also known as a pilaf, pilau, or perlou) and is frequently made in large amounts for special events. Lowcountry chicken bog is one of those Southern rice-and-meat combinations that share origins in both West Africa and Spain. You may know chicken bog's more familiar cousins, jambalaya and perloo, and in their respective mother countries the dishes jollof rice and paella. You can have Chicken bog using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken bog
- It’s 1 (3 pound) of chicken, quartered.
- You need 1 pound of smoked sausage link.
- It’s 1 cup of chopped onion.
- You need 2 tsp of seasoned salt.
- You need 1/2 cup (1 stick) of butter.
- It’s 2 tsp of house seasoning (recipe to follow).
- Prepare 1 tsp of ground red pepper.
- Prepare 1 tsp of ground black pepper.
- Prepare 3 of bay leaves.
- You need 8 cups of water.
- You need 3 cups of raw white rice (I'll use brown).
- Prepare of House Seasoning:.
- Prepare 1 cup of salt.
- It’s 1/4 cup of black pepper.
- You need 1/4 cup of garlic powder.
What makes chicken bog a bit different is hinted by the name: It's a wet dish, stewy rice as opposed to fluffy rice. A distant cousin of pilau, Chicken Bog combines the best qualities of both chicken and rice. The chicken is juicy, and flavorful, and the rice absorbs the flavor of the chicken and spices. In the best Southern style of rice, the grains don't stick together.
Chicken bog step by step
- House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months..
- Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes..
- Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin..
- Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot..
Some people theorize that Chicken Bog gets its name because the chicken is bogged in rice. While there are many variations (and names) of this dish, Chicken Bog is what it's always been called at our house. This rustic, homey dish of chicken, Chicken bog is a pilaf dish made of rice and chicken. It can include onion, spices, and sometimes sausage. A whole chicken is boiled until tender (with the sausage, onion, and spices, if included), then the rice is added and cooked until it absorbs all the liquid.