SOUTH CAROLINA CHICKEN & RICE
Chicken Bog is the traditional name for this South Carolina low country dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm. -Jean Cochran, Lexington, SC
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 528 calories, Fat 24g fat (9g saturated fat), Cholesterol 107mg cholesterol, Sodium 1402mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN AND RICE
Vivian Howard was raised on this humble comfort dish, known as a "bog" in her neck of the woods. Boiling the chicken till it falls off the bone yields a flavorful broth for the rice to soak up, resulting in a rich, silky porridge that's plump with chicken. Think of it as Southern risotto!
Provided by Vivian Howard
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
- After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
- Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
- Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
- After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.
CHICKEN RICE STEW- 2 WAYS
This fast,easy stew can be made two VERY different ways! One way is a more traditional,comforting stew. The other is what my friend calls "Cambodian" stew. Both are relatively healthy and reheat well!
Provided by Manda C
Categories Stew
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large soup pot, bring chicken broth, onions, carrots, garlic, and chicken to a boil.
- Boil until chicken is done, usually 15 mins or so depending on thickness of breasts. Remove chicken, dice, and set aside in a bowl.
- Add rice to broth and veggie mixture. Bring to a boil and boil on med-high for 5 minutes.
- Reduce heat, partially cover, simmer until rice is done. Usually 15 minutes.
- Add chicken (Unless you are making Cambodian Style, see below).
- Stir and serve!
- ******If making Cambodian Style, ****.
- Add the fish sauce and sugar. Stir. Taste and make adjustments as needed. If you're new to fish sauce, remember you can always add more sugar to counteract the saltiness. But MEASURE! A little goes a LONG way for both ingredients here!
- Add chicken and stir.
- Place in serving bowl, top with shrimp, cilantro, and a section of lime!
- Enjoy!
Nutrition Facts : Calories 442.4, Fat 12.6, SaturatedFat 3.5, Cholesterol 82.7, Sodium 1163.9, Carbohydrate 45.5, Fiber 2.7, Sugar 3.3, Protein 34.3
SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: sour cream, lime juice, cumin, paprika, salt, pepper, fresh cilantro, white rice, black beans, corn, small tomato, shredded rotisserie chicken, shredded cheese blend, fresh cilantro
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
- Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams
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