Photo: Chicken Bog Recipe
Ingredients
- 1 (3-pound) chicken, quartered
- 1 pound smoked link sausage
- 1 cup chopped onion
- 1/2 cup (1 stick) butter
- 2 teaspoons Seasoned Salt (recommended: Lawry's)
- 2 teaspoons House Seasoning, recipe follows
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
Directions
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. 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.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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By mcleod_10507493
West Columbia, SC
on November 01, 2012
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Fantastic recipe--I've made it following the instructions item for item, as well as making substitutions. Tonight I made the chicken bog using brown rice--and because I couldn't find much information about how to do this, I wanted to add a few notes here: Use the same amount of water when using brown rice (also use same amount, 3 cups. Instead of boiling uncovered for 10 minutes, I skipped straight to simmering covered. It probably took around 40 minutes for the rice to properly absorb the liquid before I added in chicken.
I also added cooked/sauteed mustard spinach to the serving bowls, which increased the nutritional value and improved the dish's appearance.
I reduced the butter to 4 tablespoons and used 3 chicken breasts in place of the whole chicken.
This recipe is really hard to mess up and consistently produces delicious results! Give it a try!
By bokessler_11875979
Atlanta, GA
on June 25, 2012
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Try this recipe but also put in browned breakfast sausage, some diced mushrooms, and some small shrimp (minus the tails - I also like mine with a lot of sauteed/caramelized onions and then some hot sauce before eating. It's great!
By tracy.boleman_1...
Rogers, 42
on April 26, 2012
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I have made this recipe many, many times with success EVERY time. My family LOVES this chicken bog. I follow the recipe to a tee, with the exception that I add some chicken broth base to my stock, as we like a little more chicken flavor to our bog. Thanks Paula for a recipe that has become a staple in our family and one that many people request.
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