Description
I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you’re feeling ‘bogged’ down, make Chicken Bog to cheer up! This recipe is what is called ‘Low Country cooking.’ It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites.
Ingredients
- 6 cups water
- 1 tablespoon salt
- 1 onion, chopped
- 1 (3 pound) whole chicken
- 3 ½ cups chicken broth
- 1 cup long-grain white rice
- ½ pound smoked sausage of your choice, sliced
- 2 tablespoons Italian-style seasoning
- 2 cubes chicken bouillon
Instructions
- Place water
- salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender
- about 1 hour.
- Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
- Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice
- chicken pieces
- sausage
- herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil
- then reduce heat to low
- keeping pan covered the whole time. If mixture is too watery or juicy
- cook over medium low heat
- uncovered
- until it reaches the desired consistency. Stir often while cooking.
Servings: 6