Last year at Christmas my sister-in-law and I helped out her mom for Christmas dinner. I made this delicious Emeril’s Stuffing and she was going to make something called Chicken Bog. She lives in South Carolina and apparently this is as common as, I don’t know; hotdogs and pizza to us Midwest folks. Her husband loves this stuf!. It looks like something you would find in that Annie movie that they fed the orphans. It looks bland and so unappealing, but this stuff is heaven on a plate, or bowl in our case. The spicy melded with the cooling rice. De-lic-ious!
Here is the recipe tweaked from Paula Deen’s original Chicken Bog recipe.
Ingredients
• 4-5 chicken breasts
• 1 pound smoked link sausage
• 2 links andouille sausage (I used Trader Joes chicken andouille)
• 1 cup chopped onion
• 3 tsp butter
• 1-2 gloves garlic
• 2 teaspoons Seasoned Salt (recommended: Lawry's)
• 1 ½ teaspoons salt
• 1 teaspoon ground red pepper
• 1 ½ teaspoons ground black pepper
• ½ teaspoon of garlic powder
• 3 bay leaves
• 8 cups water
• 3 cups raw white rice
Directions
Slice the sausage into 1/2-inch pieces. In a stockpot, sauté butter, onion and crushed garlic until just translucent. Next combine the chicken, sausage, 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. Cut the chicken into bite size pieces. 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.
This can be transferred to a crock pot to keep warm. My in-laws love to throw some hot sauce of their choosing into their bowls.
We have slowly been introducing what we have now pegged as “Bog” to our neighbors and friends. The Bog craze is sweeping the Midwest, or at least our little corner of Illinois/Wisconsin border.
Creativity Bug ~ Sandy
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