Low Country Rice Recipe Recipes Recipe For Chicken

LOWCOUNTRY CHICKEN BOG

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.

SOUTH CAROLINA CHICKEN & RICE

Steps:

• In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy)., Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste.

LOWCOUNTRY CHICKEN BOG

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large saucepan of water to a boil. Drop in the tomatoes and leave them for about 30 seconds (do this in 2 batches if necessary). Remove the tomatoes from the saucepan and drop into ice water to cool. Drain and peel off the skin. Remove the cores and seeds from the tomatoes and dice the meat into 1/2-inch pieces. Toss the diced tomato with the olive oil and season with pepper to taste. Reserve at room temperature until ready to use.
• Heat the butter and peanut oil over medium heat in a medium ovenproof pot with a cover. Add the chicken thighs and saute for about 2 minutes per side or until nicely browned. Remove the thighs, season with salt and pepper to taste, and reserve. Pour off all the butter, oil, and juices except for 2 tablespoons.
• Add the onion and celery to the butter and oil and saute over medium heat for about 3 minutes or until translucent. Add the garlic and rice and saute, stirring, for about 3 minutes or until the garlic is soft and the rice is translucent.
• In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, the reserved tomatoes, the herbs, and the Tabasco. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 30 to 35 minutes or until the chicken and rice are cooked and the liquid is absorbed. (Note that this is a most dish, not one where the grains of rice are dry and fluffy.) Remove the sprig of thyme and bay leaves. Check the seasoning for salt and pepper and serve immediately.

LOWCOUNTRY RED RICE

Steps:

• If using fresh tomatoes, drain them in a sieve or colander set over a bowl to catch their juices; set juices aside.
• In a large Dutch oven, cook the bacon over medium heat until it is beginning to crisp; with a slotted spoon, transfer the bacon to paper towels to drain.
• Return Dutch oven of drippings to the stove; add the onion, bell pepper, and celery; saute until softened, about 10 minutes (add a little oil if the bacon fat seems insufficient).
• Add the jalapeno, poblano, tomatoes, bay leaves, and thyme to the pot; season with salt and pepper to taste; simmer for about 10 minutes, until the peppers have softened.
• Meanwhile, in a medium saucepan, combine the broth with a scant 1/4 cup of the reserved tomato juices (discard any remaining juice) and add salt to taste.
• Bring to a simmer; add the rice, return to a simmer, and stir a few times.
• Decrease heat to the lowest setting, cover, and cook until the rice is tender, about 16 minutes.
• Add the rice to the vegetable mixture, along with the bacon; taste for seasonings.
• Stir in the scallions, basil, and a big squeeze of lemon; serve immediately.

CHICKEN PERLOO

Steps:

• Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
• Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
• Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
• Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
• Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

COUNTRY CAPTAIN CHICKEN

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onion, apple and garlic and sauté until tender, about 10 minutes. Mix in curry and stir 1 minute. Add tomatoes, chicken broth and currents. Reduce heat to low. Cover; simmer 30 minutes to mellow flavors.
• Add chicken and simmer until cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chicken over steamed rice. Garnish with cilantro and coconut and serve.

LOW-COUNTRY PILAU WW

Steps:

• Cook the bacon in a large skillet until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
• Discard the bacon fat in the skillet.
• Add the onion, red bell pepper, and garlic to the skillet and saute over medium heat until softened, about 5 minutes.
• Stir in the rice, tomato, chicken broth, salt, cayenne and black pepper. Bring to a boil.
• Reduce the heat, cover, and simmer until the liquid has been absorbed and the rice is tender, about 20 minutes.
• Stir in the bacon, parsley, and basil.