Yep, that’s right… Chicken Bog.
There really is a such a thing as Chicken Bog. Basically a casserole or thick stew of chicken and rice with a kick. It is a Low Country South Carolina dish my family came across when my Dad was stationed in Charleston many years ago.
Like Gumbo, it does become a touchy subject when you start talking about the history of the dish. Everyone seems to have their own opinion. Also like Gumbo, there probably isn’t a more comforting, hearty dish perfect for fall and game days at home.
Note: There are many variations on the theme; some add more vegetables such as lima beans or corn. Bog is also frequently made with shrimp instead of chicken.
- 1 chicken, about 3 pounds
- 6 cups water
- 1 tablespoon salt
- 1 medium onion, finely chopped
- 1 cup long-grain rice
- 1/2 pound spicy bulk sausage
- 2 tablespoons poultry seasoning
- 2 hard-boiled eggs, finely chopped (optional)
- green onion, chopped (optional)
- Place chicken in a Slow Cooker and add enough water to cover to a depth of one inch. Add salt and onion and boil until chicken is tender, about 45 minutes. Remove chicken, let cool and de-bone, reserving the cooling liquid.
- Cut chicken into bite-sized pieces. Skim fat from the cooking liquid and pour 3 1/2 cups of this broth back into the Dutch oven. Add rice, chicken pieces, sausage and poultry seasoning.
- Bring pot to a boil, reduce heat and simmer until rice is tender, about 30 minutes. Garnish with egg and green onion if desired. Serve with coleslaw and corn bread.