CHICKEN BOG
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.
Provided by MARBALET
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 6
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 717.1 calories, Carbohydrate 29.2 g, Cholesterol 195 mg, Fat 42.7 g, Fiber 1.4 g, Protein 50.3 g, SaturatedFat 12.9 g, Sodium 2196.5 mg, Sugar 2 g
LOWCOUNTRY CHICKEN BOG
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
- Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
- Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
- In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately.
GOOD OL' CHICKEN BOG
Being one of the GRITS (Girls Raised In The South), I grew up eating Chicken Bog, especially when my mom had a lot to do (like at Christmastime). It's easy,, and with a tossed salad, makes a one-dish meal that always makes'em ask for seconds. Can be made ahead, adding the rice about 20 minutes before dinner.
Provided by Wineaux
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken and onion with butter until chicken is done. Remove bones from chicken, discard chicken skin. cut chicken into bite-size pieces.
- Add in link sausage and simmer about 20 minutes.
- Add rice to soak up most of the chicken broth.
Nutrition Facts : Calories 758.2, Fat 52.8, SaturatedFat 13.6, Cholesterol 162.2, Sodium 673, Carbohydrate 28.7, Fiber 1.1, Sugar 1.1, Protein 39.4
CAROLINA CHICKEN BOG
By name it may not sound like much, but chicken bog - a one-pot dish of chicken, smoky sausage, and white rice - is a delicious dish from South Carolina kitchens, packing hearty taste into every last bite.
Provided by AbsurdBookNerd
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
- Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
- Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
- Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.
Nutrition Facts : Calories 564.4, Fat 24.5, SaturatedFat 7, Cholesterol 105.1, Sodium 1408.9, Carbohydrate 53.8, Fiber 1.2, Sugar 1.3, Protein 29.1
CHICKEN BOG
Church functions- family gatherings whatever this is a great throw together meal! this is from Paula Deen
Provided by Shawn C
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- lice the sausage into 1/2 inch pieces.
- in stockpot combine chicken, sausage, onion, butter, seasonings and bay leaves.
- add the water, boil, cover and cook at low boil 40 minutes.
- remove the chicken from the pot and let cool.
- debone chicken, discard the bones and skin.
- add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat,
- cover pot and simmer 10 minutes until rice is done.
- remove bay leaves,
- return chicken to the pot.
- house seasoning:.
- mix store in airtight container up to 6 months.
Nutrition Facts : Calories 1492.7, Fat 86, SaturatedFat 32.1, Cholesterol 308.4, Sodium 23766.3, Carbohydrate 103.5, Fiber 6, Sugar 2.5, Protein 71.6
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CHICKEN BOG - CRAVING TASTY
From cravingtasty.com
5/5 (5)Total Time 2 hrs 15 minsCategory Dinner, Main CourseCalories 347 per serving
- Place the chicken, peppercorns, celery, onion, carrots, garlic, rosemary, crushed pepper, and bacon fat in a large stockpot. Add 2 tablespoons of kosher salt, then pour in enough water to cover the chicken (about 10-14 cups). Bring to a boil, turn the heat down to low and simmer until the chicken is cooked through and tender, about 60 minutes.
- Carefully remove the chicken and place it on a large plate. Strain the broth through a strainer into a large bowl. Let the chicken cool and then pick the meat and set it aside. Reserve the vegetables, you can use them later to garnish the bog. Just make sure to pick out the whole peppercorns.
- Bring the strained chicken broth to a boil in a large pot with a tight-fitting lid. Add the picked chicken, uncooked rice, sliced sausage, and black pepper. Bring back to a boil and taste for salt. Add enough for the broth to be salted just right.
- Reduce heat to low and simmer, covered with the lid for 15-20 minutes, stirring once or twice in the first 5 minutes to prevent the rice from sticking to the bottom. The water should be all gone and the rice should be cooked through. Remove the pot from the heat and let it sit for 10 minutes.
CHICKEN BOG RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (13)Total Time 30 mins
- Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.
- Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.
CHICKEN BOG - THE SEASONED MOM
From theseasonedmom.com
Reviews 5Category DinnerCuisine SouthernTotal Time 2 hrs 5 mins
- Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage, seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the meat falls of the bones).
- Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.
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From southernbite.com
4.9/5 (21)Total Time 2 hrsEstimated Reading Time 3 mins
- If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
- Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
- Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
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