SLOW-COOKER CHICKEN BOG
Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic. - Anna Hanson, Spanish Fork, Utah
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat. Add onion and sausage; cook until sausage is lightly browned. Add garlic and cook 1 minute longer; transfer to a 5-qt. slow cooker., Stir in 4 cups broth, rice, salt and pepper. Cook, covered, on low until rice is tender, 4-5 hours. Stir in chicken and remaining broth. Cook, covered, on low until chicken is heated through, about 30 minutes. If desired, sprinkle with green onions. Serve with hot sauce., Freeze option: Omitting green onions and hot sauce, freeze cooled meat mixture, juices and rice in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high until heated through, stirring gently; add broth or water if necessary.
Nutrition Facts : Calories 681 calories, Fat 30g fat (9g saturated fat), Cholesterol 134mg cholesterol, Sodium 1728mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 0 fiber), Protein 45g protein.
LOWCOUNTRY CHICKEN BOG
This is a cousin of jambalaya or perloo, and it should be fairly simple, with the chicken, sausage and rice as the stars. Any white meat works, and I used pheasant. This is a great one-pot meal for a Sunday supper, and you can make it a weeknight meal if you have leftover chicken and pre-made chicken broth.
Provided by Hank Shaw
Categories Main Course Rice
Time 2h40m
Number Of Ingredients 15
Steps:
- To make the broth, you can either cut the birds into serving pieces or keep them whole. Either way, submerge the birds in water and bring it to a simmer. Skim any scum that floats to the top. Add salt to taste, then the remaining broth ingredients. Simmer very gently for 2 hours.
- Remove the chicken or whatever meat you are using, and strip the meat from the bones. Set aside. Strain the broth into a large bowl or pot, through a strainer that has a paper towel set inside it; this strains out debris. Reserve the broth.
- Heat the butter in a heavy, lidded pot that can cook 2 cups of rice in it. Add the onion, cover the pot, and cook, stirring once in a while, until the onions are just turning brown -- about 10 minutes.
- Add the rice, shredded meat and the garlic and stir to combine. Cook for about 2 minutes, stirring often. Add the smoked sausage and the broth you just made, or if you are using pre-made broth, add 1 quart now. Stir well, cover the pot and drop the heat to low. Cook gently until the rice is done.
- When the rice is ready, add some broth to make the dish a bit soupy, then stir in the green onions and parsley.
Nutrition Facts : Calories 806 kcal, Carbohydrate 58 g, Protein 41 g, Fat 44 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 159 mg, Sodium 814 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 26 g, ServingSize 1 serving
CHICKEN BOG
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
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
CHICKEN & SAUSAGE BOG
In keeping with my philosophy of a day spent in the kitchen is a good day... How about two days in the kitchen, making a dish found most often in the Pee Dee, and Lowcountry regions of the great state of South Carolina... Chicken & Sausage Bog. In a traditional Bog, a whole chicken is boiled until tender with the sausage, onion,...
Provided by Andy Anderson !
Categories Other Main Dishes
Time 4h35m
Number Of Ingredients 16
Steps:
- 1. Does this recipe really take two whole days? Well, not really, you can actually make the whole thing in one day, if you start early enough... but it's a bit easier if it's broken into two days. On day one: we'll make the chicken stock, and cook the chicken. While this is not exactly labor intensive, it does take a few hours. On day two: we'll assemble and serve the bog in about 30 minutes. Chef's Note: The part of this process that takes the longest is the making of the chicken stock. If you use premade stock, and get a precooked rotisserie chicken it will cut the time down considerably... but it won't taste as good ;-)
- 2. Place the chicken, water, and a pinch or two of salt in a large stockpot.
- 3. Bring to a simmer, and continue simmering for 1 hour, skimming off the fats, and crud that floats to the top.
- 4. After 1 hour, remove the chicken, allow to cool, and then remove the meat from the bones, tearing it into bite-size pieces. Put the meat in a covered bowl, and place in the refrigerator. You will only need 1 pound of the chicken meat... that's all. If you have more (and you probably will) save it and make a sandwich or two.
- 5. Chef's Note: If you can afford the time, leave the chicken in the broth, until it cools, then remove it and strip off the meat. Leaving the chicken in the broth while it cools helps the chicken reabsorb some of the liquid, and it will further enhance the broth.
- 6. Return all of the chicken bones to the broth, and then add the onions, carrots, celery, garlic, thyme, bay leaf, and parsley stems, and then bring the liquid to a simmer. Continue to simmer for an additional hour, but no longer.
- 7. At the end of the hour, remove from heat, and strain though a fine mesh sieve, pressing on the vegetables to extract the flavorful liquid. You should have about 6 cups of liquid.
- 8. Discard the solids, place the liquid in a covered bowl, and then place in the refrigerator, alongside the chicken.
- 9. If you are breaking this into two days... you're finished. Clean up the kitchen, and relax with one of your favorite adult beverages...
- 10. Day two: Remove the liquid from the refrigerator and skim off any fat that has congealed on the surface. Return the liquid to the stockpot, add the chicken, and sausage, and then bring to simmer... Keep the pot covered.
- 11. Chef's Note: The type of sausage you use will make or break this dish. Cheap store-brand sausage is sometimes flavored with ingredients like liquid smoke, using it will overpower and ruin the dish. If you can't find any really good dry-cured sausage, then leave it out.
- 12. As soon as the liquid comes to a simmer, reduce the heat to low, and then add the rice, pepper, and salt the dish to taste.
- 13. Simmer the dish uncovered, stirring occasionally.
- 14. The dish is finished when the liquid has been absorbed by the rice, and is thick and creamy but not dry, about 25 to 30 minutes.
- 15. Take the pot off heat, and add the butter, stirring until incorporated.
- 16. Mince the green onions (white parts only), and the parsley. Put potions of the bog, into servings bowls.
- 17. Sprinkle with the minced onions, and parsley, and serve.
CHICKEN BOG
Chicken bog is a simple chicken and rice dish with sausage and great flavors.
Provided by Paula Deen
Categories comfort food southern winter
Time 15m
Yield 10 - 12
Number Of Ingredients 11
Steps:
- Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.
More about "chicken sausage bog recipes"
ONE-POT CHICKEN BOG - LIFE MADE SIMPLE
From lifemadesimplebakes.com
Estimated Reading Time 3 mins
- In a large pot or Dutch oven set over medium heat, melt butter. Cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin.
- Add the sausage, celery and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth. Add the chicken thighs along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
- Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.
CHICKEN BOG - TRADITIONAL SOUTHERN RECIPE
From cookingtheglobe.com
Estimated Reading Time 3 mins
- In a big pot, add the chicken, sausage, onion, butter, seasonings, bay leaves, and 8 cups water. Bring to a boil, reduce heat, cover, and simmer for 40 minutes. Remove the chicken from pot and pick the meat off the bones. Discard the skin and bones.
- Meanwhile, add the rice to the pot where you were cooking chicken and once again bring to a boil, stirring frequently. Cook for 10 minutes, then reduce heat, cover, and cook for about 10 minutes longer, or until the rice is done. Discard the bay leaves. Stir in the chicken to the pot an serve. Enjoy!
HAWAIIAN CHICKEN SAUSAGE HOT DOG | HOME & FAMILY
From hallmarkchannel.com
Estimated Reading Time 2 mins
RECIPE: CHICKEN BOG - ISLAND LIFE NC
From islandlifenc.com
Estimated Reading Time 2 mins
INSTANT POT CHICKEN BOG - 365 DAYS OF SLOW COOKING AND ...
From 365daysofcrockpot.com
5/5
- Turn Instant Pot to sauté setting. When the display says HOT add in the olive oil and onions. Sauté for about 4 minutes. If desired, you can brown up the sausage at the same time. Remove sausage and place on a plate.
- Pour in chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add in the bay leaf, rice, chicken, carrots, celery, garlic, salt, pepper, thyme, parsley, rosemary, red pepper and sliced smoked sausage.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting.
- Break up the chicken with a fork. Stir and serve topped with green onions and a few drops of hot sauce.
CREAMY CHICKEN BOG - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Estimated Reading Time 3 mins
- Remove chicken and place on a cutting board. Let cool.Pour liquid through a fine-meshed sieve and set aside.
- Lightly grease the now empty Dutch oven. Add the breakfast sausage and cook, breaking it apart as it cooks. When it is about halfway cooked, add onion and smoked sausage.
CHICKEN BOG - SOUTHERN BITE
From southernbite.com
Estimated Reading Time 6 mins
- If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
- Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
- Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
EASY CHICKEN BOG RECIPE - HOTLINE RECIPES
From hotlinerecipes.com
Estimated Reading Time 4 mins
- Melt butter in a large pot over medium heat and cook the chicken thighs until they're brown.(They don't need to be fully cooked) Transfer them to a plate to make room in your pot.
- Add more butter if needed, then add carrot, onion, sausage and fennel and cook until they have a nice color.
- Add the garlic and cook for about half a minute before adding the chicken broth, chicken thighs, paprika, salt, white pepper, garlic powder, bay leaves and italian seasoning.
- Turn up the heat to medium-high and bring your delicious pot to a boil. Reduce the heat slightly and allow it to simmer for 20 min.
CHICKEN BOG - THE SEASONED MOM
From theseasonedmom.com
Estimated Reading Time 7 mins
- Melt butter in a stockpot or large Dutch oven over medium-high heat. Add onion and celery and sauté until soft, about 10 minutes. Add chicken, sausage, seasoned salt, pepper, thyme, bay leaf and 8 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 1-1 ½ hours (or until the meat falls of the bones).
- Remove the chicken, reserving the broth. Pull the meat off of the chicken; discard the skin and bones. Meanwhile, bring the pot of broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 20-30 minutes, or until the rice is tender. Discard the bay leaf. Stir the chicken into the pot. Taste and season with additional salt and pepper, if necessary. Garnish with chopped fresh parsley; serve.
CHICKEN BOG RECIPE | SOUTHERN LIVING
From southernliving.com
- Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.
- Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.
CHICKEN BOG WITH ROASTED CHICKEN LEGS AND SMOKED SAUSAGE
From brooklynsupper.com
- An hour or more ahead of time, preheat oven to 425 degrees F. Generously sprinkle both sides of chicken with sea salt and pepper. Arrange chicken pieces in a deep-sided baking or roasting pan. Roast 25 - 30 minutes, or until a thermometer inserted at the thickest part of the meat reads 165 degrees F.
- Set a large Dutch oven or heavy-bottomed skillet over medium heat. Working in batches, sear sausage on both sides, 2 - 3 minutes per side. Remove cooked sausage to a bowl.
CHICKEN BOG - EASY CHICKEN RECIPES
From easychickenrecipes.com
- Heat oil in a Dutch oven over medium-high heat. Add in the sausage and cook on both sides until browned, about 5 minutes.
- Stir in stock and bring to a boil. Reduce to a simmer. Cover and cook until rice has absorbed all the liquid, about 15-20 minutes.
MAGIC CHICKEN BOG RECIPE - TASTEFULLY SIMPLE
From tso.tastefullysimple.com
1/5
CHICKEN BOG - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
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