Boom! Done! Your chicken bog is ready to serve. Easy enough to make, isn’t it? Doesn’t it look wonderful? All that chicken and rice, so much flavor. I’m ready to dig into a bowl! The perfect one pot meal! It’s hard to beat the pairing, as it is so incredibly comforting and easy to work with. This isn’t your typical chicken and rice dish, though. We’re making a southern specialty with a strange name that I think you’re doing to love. It’s called Chicken Bog, and it must might become a regular in your dinner rotation. It’s essentially a chicken and rice soup at heart, though shares similarities to other regional rice dishes, like jambalaya, chicken perloo or perlo, pilaf, and even Italian risotto. Fans of Southern cuisine will certainly enjoy this dish, so full of flavor, and extremely satisfying. Let’s talk about how to make chicken bog, shall we?
FOR THE CHICKEN BROTH Whole Chicken. You can use bone-in chicken parts, like chicken thighs and leg quarters. Vegetables. Onion, celery, carrot, leek, garlic. Herbs and Spices. Fresh parsley, fresh thyme, bay leaf, black peppercorns. FOR THE CHICKEN BOG Vegetable Oil. For cooking. Vegetables. Onion, bell peppers, garlic. Spices. Paprika, salt, and black pepper, fresh parsley. Andouille Sausage. You can use other smoked sausage. Rice. Carolina Gold rice preferred, medium or long grain white rice, or brown rice. Chicken Bouillon Cube. Optional, for extra flavor.
Boil, then simmer the whole pot to cook the chicken and develop the broth. Shred the meat from the chicken and throw away the bones, then strain the chicken broth. Stir in some of the chicken stock, the shredded chicken, and salt and pepper to taste. Keep extra chicken broth on hand as needed. Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in extra chicken stock until you reach a consistency you prefer. Serve it into bowls with fresh chopped parsley or green onions and enjoy. That’s it, my friends. I hope you enjoy this chicken bog recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Southerner’s Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
Recommended Products
Knorr Chicken Flavor Bouillon Cubes (affiliate link, my friends!)
