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
SOUTH CAROLINA CHICKEN & RICE
Chicken Bog is the traditional name for this South Carolina low country dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm. -Jean Cochran, Lexington, SC
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.
Nutrition Facts : Calories 528 calories, Fat 24g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1402mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
LOWCOUNTRY CHICKEN BOG
This is a cousin of jambalaya or perloo, and it should be fairly simple, with the chicken, sausage and rice as the stars. Any white meat works, and I used pheasant. This is a great one-pot meal for a Sunday supper, and you can make it a weeknight meal if you have leftover chicken and pre-made chicken broth.
Provided by Hank Shaw
Categories Main Course Rice
Time 2h40m
Number Of Ingredients 15
Steps:
- To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
- Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
- Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
- Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
- When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.
Nutrition Facts : Calories 806 kcal, Carbohydrate 58 g, Protein 41 g, Fat 44 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 159 mg, Sodium 814 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 26 g, ServingSize 1 serving
LOW COUNTRY CHICKEN BOG
This is southern comfort food at it's finest. Great on a cold evening.
Provided by Jennifer Cannon
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Cut the sausage into 1/2-inch pieces.
- 2. Combine the chicken, sausage, onion, butter, seasonings and in a large stock pot.
- 3. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.
- 4. . Remove the chicken. Remove the meat from the bones of the chicken. (Throw away the bones and skin. ) put shredded chicken back in pot.
- 5. Add the rice to the pot with remaining chicken broth and seasonings.
- 6. Bring to a boil, stirring well. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.
- 7. Turn off heat, stir well. Serve on pasta plate with a big glass of iced tea.
CHICKEN BOG RECIPE
Steps:
- 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. Remove and discard the bones. 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. Enjoy!
Nutrition Facts : Calories 1172 kcal, Carbohydrate 23 g, Cholesterol 411 mg, Fiber 2 g, Protein 107 g, SaturatedFat 20 g, Sodium 1282 mg, Sugar 5 g, Fat 70 g, ServingSize 4 servings, UnsaturatedFat 0 g
CHICKEN BOG
Chicken bog is a simple chicken and rice dish with sausage and great flavors.
Provided by Paula Deen
Categories comfort food southern winter
Time 15m
Yield 10 - 12
Number Of Ingredients 11
Steps:
- Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, and seasonings. 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. Pick the meat from the bones, discarding the bones and skin. 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.
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.
CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
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- 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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- 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.
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- Add the chicken pieces, carrot, celery, onion, garlic and 1 tsp of salt to a large stockpot over medium-high heat. Add the water – it should be enough to submerge everything but if it’s not, add more water. Stir together to make sure the salt is dispersed throughout the water.
- Bring the chicken to a simmer. Once it’s been simmering for a few minutes, use a spoon to remove the foamy layer that has formed. After you’ve removed as much of that stuff as you can, reduce the heat to low and cover with the lid.
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- When the chicken has cooled enough for you to handle, strip the meat from the bones and set it aside. Add the bones back to the pot, along with the paprika, dried thyme, chicken bouillon powder, and 1 tsp of salt.
CHICKEN BOG - THE SEASONED MOM
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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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