Creamy Chicken Bog With A Kick Recipes
KENT'S CHICKEN BOG FOR A CROWD
If you're looking for a crowd-pleasing chicken and rice dinner that can feed an army, your search ends here. Chicken bog, which shares a history with pilau, is a simple South Carolina staple that has stood the test of time. This big-batch chicken bog recipe comes from Kent Huggins, a Carolina native who has perfected his family's technique over decades. What sets Kent's version apart? His chicken bog (which uses a strict 3:1 stock-to-rice ratio) is cooked in the oven. This eliminates the temptation to stir the rice and ensures a perfectly boggy texture.
Provided by Corey Williams
Categories Main Dish Recipes Casserole Recipes Chicken Rice
Time 3h25m
Yield 20
Number Of Ingredients 7
Steps:
- Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.
- Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.
Nutrition Facts : Calories 593.6 calories, Carbohydrate 38.8 g, Cholesterol 116.7 mg, Fat 30.1 g, Fiber 1.1 g, Protein 38.1 g, SaturatedFat 10.1 g, Sodium 2158.5 mg, Sugar 1.6 g
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
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