Chicken bog is basically a pilaf dish which is made of rice and chicken in its most basic form. Cooks often tend to pick the bones and other inedible parts out of the pot and discard them before adding the rice to the meat and other ingredients. However, some local cooks tend to leave it all in for the diners to pick out as they eat as it adds to the taste , similar to many Caribbean fowl and rice dishes. It is called Chicken “bog” because the chicken gets “bogged down” in the rice and piled up on.
Loris, South Carolina celebrates an annual festival called the “Loris Bog-Off”. Chicken bog is made different ways in different places, but it is perhaps found most often in the Pee Dee and the Southern regions of South Carolina.
Ingredients
cups of water: 6
tbsp of salt: 1
chopped onion: 1
whole chicken: 1
chicken broth: 3 1/2 cups
long-grain white rice: 1 cup
smoked sausage of your choice, slice: 1/2 pound
Italian-style seasoning: 2 tbsp
chicken bouillon: 2 cubes
How To Make Chicken Bog
- Place the water, salt and onion in a large pot.
- Add the chicken and bring it all to a consistent boil; cook until the chicken is tender, that should take about 1 hour +-5 minutes.
- Remove the chicken from the pot and let it cool.
- Remove the skin and bones then chop the remaining meat into bite size pieces which would be faster cooking as well as less likely to get burnt.
- Skim off the fat from the broth 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 to ensure no residual ingredients are burnt out during the boil.