Lowcountry Chicken Bog Recipes

LOWCOUNTRY CHICKEN BOG

Lowcountry Chicken Bog image

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

Time 2h40m

Number Of Ingredients 15

Ingredients

1 whole chicken, or 2 pheasants, (about 3-4 pounds total)
1 yellow or white onion, chopped
2 ribs celery, chopped
4 cloves garlic, smashed
1 sprig rosemary ((optional))
1 sprig fresh thyme ((optional))
1 teaspoon smoked paprika ((optional))
2 tablespoons butter
1 large white or yellow onion, chopped
2 cloves garlic, minced
2 cups long or medium-grain rice
1 quart chicken broth ((homemade above, or store-bought))
1 pound smoked sausage, cut into coins
3 tablespoons chopped green onion
3 tablespoons chopped fresh parsley

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

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

Ingredients

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

LOWCOUNTRY CHICKEN BOG

Lowcountry Chicken Bog image

Provided by Food Network

Categories main-dish

Yield Serves 6

Number Of Ingredients 15

Ingredients

3 ripe large tomatoes or 9 ripe plum tomatoes
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons peanut oil
6 chicken thighs, bone in and skin on, but trimmed of any fat
Salt to taste
1 cup finely chopped yellow onion
1 cup finely chopped celery
1/2 teaspoon minced garlic
2 cups uncooked converted long-grain white rice (I use Uncle Ben's)
4 cups chicken stock
1 large sprig fresh thyme
2 small bay leaves
2 teaspoons Tabasco sauce

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.

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