Carolina Chicken Bog Recipes

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CHICKEN BOG



Chicken Bog image

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

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 ½ cups chicken broth
1 cup long-grain white rice
½ pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasoning
2 cubes chicken bouillon

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

KENT'S CHICKEN BOG FOR A CROWD



Kent's Chicken Bog For a Crowd image

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

10 (8 ounce) bone-in, skin-on chicken thighs
3 (16 oz) rings smoked sausage, sliced
15 cups water
3 tablespoons salt, or to taste
3 teaspoons ground black pepper, divided, or more to taste
5 cups parboiled long-grain white rice
1 tablespoon hot sauce, or to taste

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

CAROLINA CHICKEN BOG



Carolina Chicken Bog image

Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. "Bog is one of those classic Carolina meals," she said. "It's clumpy, it's delicious and you see it everywhere - at football games and Nascar race weeks alike." Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling's bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.

Provided by Mark Bittman And Sam Sifton

Categories     dinner, main course

Time 2h

Yield At least 8 servings

Number Of Ingredients 22

3 tablespoons bacon fat, or neutral oil like corn or canola
3/4 pound minced chicken gizzards and hearts
Salt and pepper
2 medium green bell peppers, diced
2 medium red bell peppers, diced
4 medium-to-large white onions, diced
4 celery ribs, trimmed and diced
2 tablespoons minced garlic
1 cup dry red wine
1 35-ounce can tomatoes, with liquid, chopped
6 tablespoons butter
4 tablespoons flour
1 pound mixed sausages and cured meat, like kielbasa, Italian sausage, breakfast links, chorizo, diced ham or bacon
2 cups chicken stock
1 branch thyme
1/4 teaspoon red pepper flakes, or to taste
2 bay leaves
1 pound chopped chicken meat, preferably from thigh
8 chicken livers, trimmed and cut in half
1 tablespoon apple cider vinegar
1/2 cup Dijon mustard
Cooked white rice for serving

Steps:

  • Put fat or oil in a deep skillet or large casserole over medium-high heat. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes. Stir once, sprinkle with salt and pepper, then brown other side. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
  • Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat. Add flour and stir until smooth. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes. Add this roux to simmering stew; cook 5 minutes.
  • Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
  • Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook. Turn and brown on other side.
  • Stir vinegar and mustard into stew. Add livers and stir. Serve over white rice.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 25 grams, Fat 45 grams, Fiber 6 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1381 milligrams, Sugar 10 grams, TransFat 0 grams

CAROLINA CHICKEN BOG



Carolina Chicken Bog image

By name it may not sound like much, but chicken bog - a one-pot dish of chicken, smoky sausage, and white rice - is a delicious dish from South Carolina kitchens, packing hearty taste into every last bite.

Provided by AbsurdBookNerd

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

6 bone-in chicken thighs, trimmed (5-7 oz each)
1 tablespoon vegetable oil
8 ounces smoked kielbasa, cut into 1/2-inch-thick rounds
1 onion, finely chopped
3 garlic cloves, minced
4 cups chicken broth
2 cups long-grain white rice
salt & pepper, to taste
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking. Cook chicken skin side down, until well browned, 6-8 minutes; transfer chicken to plate. Discard skin.
  • Pour off all but 1 tbs fat from pot & return to medium heat. Add sausage & onion, cook until onion is translucent & sausage begins to brown, 3-5 minutes. Add garlic & cook until fragrant, about 30 seconds. Add broth, chicken, 1 tsp salt, & 1 tsp pepper; bring to a boil. Reduce heat to low, cover, & simmer until chiecken is tender, about 30 minutes.
  • Remove chicken from pot & set aside. Stir rice into pot, cover & continue to cook over low heat until rice is tender, about 20 minutes.
  • Shred chicken into bite-size pieces; discard bones. Gently fold shredded chicken into rice mixture. Remove from heat and let sit, covered for 10 minutes. Serve.

Nutrition Facts : Calories 564.4, Fat 24.5, SaturatedFat 7, Cholesterol 105.1, Sodium 1408.9, Carbohydrate 53.8, Fiber 1.2, Sugar 1.3, Protein 29.1

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