Chicken Bog
Submitted by panda1
South Carolina one-pot chicken and rice cooked low and slow with smoked sausage until the rice soaks up every drop of savory broth.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
2 hrsChicken Bog is pure Lowcountry comfort, the kind of dish where everything simmers together in one pot until the rice gets creamy and the chicken falls apart at the touch of a fork.
The smoked sausage adds a smoky punch that makes this way more interesting than plain chicken and rice.
Keep the lid on tight the entire time or you’ll lose all that steam and end up with crunchy, undercooked rice.
Chef Tips
- Save the chicken cooking broth and skim off the fat; that liquid is pure flavor you don’t want to waste
- If the rice looks soupy after 30 minutes, cook it uncovered for the last 10 minutes to evaporate excess moisture
- Use bone-in chicken thighs instead of a whole bird for richer flavor and easier shredding
Ingredients
Directions
Measure 6 cups of water, salt, onion, and chicken.
Boil until tender. (About 1 hour.)
Remove chicken, let cool and remove bones. Chop meat in bite-sized pieces.
Skim off fat from juices. Measure 3½ cups of this broth into a 6-qt saucepan.
Add rice, chicken pieces and smoked sausage, herb seasoning and “chicken and herb” seasoning.
Cook these ingredients for 30 mins.
Let come to a boil and turn to low, keeping covered the entire time.
If rice mixture is too juicy, cook uncovered until desired consistency.
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