Recipe: Perfect Chicken bog

Chicken bog. Some say because it's thick and sticky, it's called bog. Others claim that the chicken gets bogged down in the rice. Chicken Bog used to be a traditional meal in fish camps, cooked on the riverbanks in big black iron pots and served with butter beans and other local vegetables.

I love Chicken Bog so much and it truly is a regional recipe. I'm from Greenville SC & know it from my SIL. Chicken bog is a delicious chicken, rice and sausage dish, and it's very much a South Carolina Specifically, chicken bog is most popular in Horry County - the home of Myrtle Beach and Conway. You can cook Chicken bog using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken bog

1. You need 1 (3 pound) of chicken, quartered.
2. It's 1 pound of smoked sausage link.
3. You need 1 cup of chopped onion.
4. You need 2 tsp of seasoned salt.
5. You need 1/2 cup (1 stick) of butter.
6. Prepare 2 tsp of house seasoning (recipe to follow).
7. Prepare 1 tsp of ground red pepper.
8. It's 1 tsp of ground black pepper.
9. It's 3 of bay leaves.
10. It's 8 cups of water.
11. It's 3 cups of raw white rice (I'll use brown).
12. It's of House Seasoning:.
13. You need 1 cup of salt.
14. Prepare 1/4 cup of black pepper.
15. Prepare 1/4 cup of garlic powder.

Chicken Bog is usually made to feed a big crowd. It is served in school cafeterias, at family reunions, and at various festivals. Actually, there is even a festival dedicated to this traditional Southern dish! The typical bog includes chicken, rice, and smoked sausage and it starts with a well-seasoned chicken broth.

Chicken bog step by step

1. House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months..
2. Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes..
3. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin..
4. 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..

As with many one-pot recipes, the chicken bog lends itself to all kinds of variations. Lowcountry chicken bog is one of those Southern rice-and-meat combinations that share origins in You may know chicken bog's more familiar cousins, jambalaya and perloo, and in their respective. The grains of rice in chicken pilau are separate, where in a traditional bog, the grains will mold to a fork. Chicken Bog a regional recipe native to South Carolina, but it's most often found in Pee Dee and Lowcountry regions. In other regions, chicken bog goes by the name of 'purloo' or 'chicken rice'.