South Carolina Chicken Bog, I had never heard of it until a few days ago. Michelle, a friend from Florida, was telling me about it. I met Michelle when she was Savannah’s 3rd grade teacher and I helped her out after the birth of her second son. Her family became very special to me and I will always treasure our families connection. She has lived in South Carolina on more than one occasion and found David, the love of her life, while she was there. Everything I know about this dish, which is very little, I have learned over the past few days.
Michelle tells me that this is a dish traditionally served with South Carolina Barbecue. She was kind enough to share the recipe, which came from the grandmother of a friend in South Carolina. I wasn’t able to wait for the barbecue though, I had to make it right away. This is one time that my impatience paid off. We had a fabulous dinner at home Sunday night after a long weekend out of town.
I read that Chicken Bog is categorized as a “stew”. I don’t want to upset anyone from South Carolina, but for the sake of describing this dish to those of you unfamiliar with it, here’s my take. My bog wasn’t as wet as a stew but also, it wasn’t as dry as a jambalaya. It just fell somewhere in the middle, the perfect balance of wet rice with chicken and sausage. I used half of a roaster so I may have had a little more chicken than the typical bog but it was delicious. If you are looking for something fast and delicious for dinner give this wonderful Chicken Bog a try!
South Carolina Chicken Bog
- half of a chicken
- water to cover
- salt and pepper, to taste
- 1 lb. Polish sausage, cut into ¼" slices
- 1 med. onion, chopped
- 1 tbsp. butter
- 1 c. long grain rice
- 2 c. chicken broth
- 1 envelope Lipton Onion Soup Mix
- Place the chicken in a Dutch oven and cover with water. Add salt and pepper, to taste, and boil until chicken is done. Remove chicken from broth and let cool. Remove the chicken from the bones and set aside. Strain the broth into a bowl. Skim the fat from the top and reserve 2 c. of the broth.
- In the same Dutch oven melt 1 tbsp. butter. Sauté the onion and sausage in batches, removing each batch before starting another.
- Add the chicken, sausage and onion back to the Dutch oven. Add the rice, chicken broth, and soup mix. Stir to mix, bring to a boil. Cover and reduce to low. Cook until rice has cooked, about 20 minutes.