Do you ever have a snippet from a TV show stay with you for eternity? That’s all I can think whenever I make chicken bog
Now that you’ve had a peek into my twisted little mind, let’s talk chicken bog. At first glance, some long-time readers may say, “But Heather, that looks just like chicken pilau.” Nay nay my friend, there are many heated arguments between Lowcountry residents and PeeDee residents about the superiority of one over the other.
As long as someone is willing to share, I refuse to take sides.
What’s the difference between the two? The grains of rice in chicken pilau are separate, whereas in a traditional chicken bog, the grains will mold to a fork. Additionally, chicken bog is typically more savory.
My late friend Andre Pope was been kind enough to share his recipe for chicken bog. Our family has been enjoying it since 2008 and the teenagers still go, “YES!” when the answer to “What’s for dinner?” is “Chicken bog.”
Pretty sure that’s about as big an endorsement as you can get.
Chicken bog is a great meal for potlucks, new moms, and families dealing with grief or having a hard time. If you make it for someone else, you can pop it into an aluminum pan which they can either freeze or use to reheat, depending on their needs.
One of my favorite aspects of this recipe for chicken bog is that it is not an expensive recipe.
As written, it calls for a whole chicken when compared to the more expensive cuts, this can be much cheaper. You can also use just chicken thighs or leg quarters if those are what’s on sale this week at the grocery store. Don’t be scared to use all dark meat in this dish. You’ll never miss the white. (Keep scrolling, the recipe is below) 👇🏻
Please note that I share the recipe exactly as Andre gave it to me. Over the years this has become more of a measure it with my heart recipe, and as my kids became more tolerant to spices and heat, I have become more heavy-handed with the seasoning. Keep that in mind as you adjust to your preferences and dietary needs.
- 1 (3-5 pound) chicken (cut into pieces)
- 1 pound smoked sausage
- 1/4 cup butter
- 2 generous teaspoons Lawry’s Seasoned Salt
- 1 teaspoon ground red pepper
- 2 teaspoon ground black pepper
- 1 pinch of salt
- Dash of garlic powder
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
- Turn the burner on to medium heat and allow the pot to begin to heat.
- Cut the sausage into 1/2-inch coins and add to the pot. Allow the sausage to cook just until it begins to brown
- Add the chicken, sausage, butter, seasonings and bay leaves to the pot and carefully pour in the 8 cups of water.
- Cover and increase the heat. Bring everything to a boil and then reduce the heat and allow to simmer for 40 minutes.
- Use tongs to remove the chicken pieces. WARNING: The chicken is very hot, handle with care. I place the pieces on a cooling rack over a baking sheet.
- While the chicken is cooling, add the rice to the stockpot and give it a good stir. Ensure that nothing is sticking to the bottom of the pot.
- Increase the heat to bring it back to a boil and recover. For ten minutes monitor the pot closely and stir frequently.
- Reduce the heat to a simmer and ensure the pot is covered tightly. Simmer for 10 minutes.
- As soon as the chicken is cool enough to handle, separate the meat from the bones and skin. Tear or cut the meat into bite-sized pieces.
- Test the rice.
- If the rice is not tender and all of the water has been absorbed, add more water, no more than a cup at a time and allow to simmer another 5 minutes.
- Once the rice is tender, add the chicken, mix well, and serve.
The recipe doesn't specify what type of smoked sausage to use, but we really like Andouille. Experiment to find your favorite.
You might even find you like to go more of a dirty rice style (this is NOT dirty rice). In that case, brown the sausage and set it aside, rather than simmering it with the chicken. Stir it in at the end with the cooked chicken. It's
Thank you very much, Andre, for sharing your recipe. You were a great friend and are and will always be missed.
Typically, I triple the recipe and freeze family-size servings in vacuum-sealed bags. Important note: If your freezer is small, be sure to cool the chicken bog in the fridge or an ice bath before placing it in the freezer. Too much hot food in a small freezer could thaw some items or allow your food to remain at unsafe temperatures for too long. It’s worth spending a couple of dollars on ice at the grocery store than risking several hundred dollars in a copay at the emergency room. I promise.
And yes, I did say that I triple the recipe. If I have to smell boiling chicken, one of my least favorite odors on the planet, I will get a return on my investment. Multiple nights off from cooking is that return.
Chicken bog goes really well with collard greens, green beans, carrots, cornbread, or salads. You either want something savory like collard greens to stay with that flavor profile, or you want something nice and crisp as a contrast to the texture to keep the meal interesting. As it’s a beige food, something with some color is a good idea, too.