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. According to Karen Hess, author of "The Carolina Rice Kitchen," a bog was often made in washtubs or large kettles for special events, making it wet or "boggy" when compared to a proper pilau.
The typical bog includes chicken, rice, and smoked sausage and it starts with a well-seasoned chicken broth. As with many one-pot recipes, the chicken bog lends itself to all kinds of variations. Some add vegetables to the pot while others begin with some fried fatback or bacon. Herb and spice blends can make a basic chicken bog a signature dish that will stand apart from the others.
The chicken bog has everything necessary to make it a stand-alone main dish. Add some fresh sliced vegetables, coleslaw, or a tossed salad for a satisfying everyday meal. Feel free to scale the recipe up for a crowd.
- 3 1/2 pounds chicken (with bones and skin)
- 2 cups chicken stock
- 2 cups water
- 1 small onion (chopped)
- 2 carrots (sliced)
- 2 ribs celery (sliced)
- 3 cloves garlic (chopped)
- 1 teaspoon kosher salt (or to taste)
- 1/3 teaspoon black pepper
- 2 to 3 sprigs thyme (or 1 teaspoon dried thyme)
- 2 to 3 sprigs parsley
- 1 sprig rosemary (or 1/2 teaspoon dried crumbled rosemary)
- 1 cup long-grain white rice
- 8 ounces smoked sausage (such as andouille, kielbasa, chaurice)
- 2 green onions (sliced)
- Garnish: parsley (chopped)
Gather the ingredients.
Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.
Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl.
Strain the broth; discard the solids and return the liquids to the pan. Set aside.
When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth.
Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups. Taste the broth and adjust the seasoning, as needed. If desired, remove some of the fat from the broth with a fat separator.
Add the chicken back to the broth along with the rice, sliced sausage, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender.
Stir to fluff the rice and serve immediately.