Chicken Bog from the Low Country

One of my favorite light mystery series is the Lowcountry series by Susan M. Boyer. You can get the first six on your Kindle at that affiliate link. Liz Talbot is a private investigator living on a small island off the Carolina coast. I love that as a PI, Liz has some actual training in mystery solving, unlike so many of our cozy mystery heroines that should probably not survive the first chapter of their books as they stumble into crazy situations… not that any of that stops me from reading those series as well.

Food figures prominently in Liz’s life. Whether it’s a family dinner at her parents’ home or a fancy dinner out with her husband, she enjoys good food. Which is another reason I think she’s awesome. This particular recipe is mentioned in Lowcountry Bonfire, the sixth book in the series.

A chicken bog is a chicken and rice dish that originated in the Lowcountry regions of South Carolina. There is some debate as to whether the name refers to the wetness of the region or the wetness of the dish itself. Traditionally, a whole chicken would be boiled until tender and then rice would be added to cook in the liquid. However, like many recipes that get handed down in families, my research uncovered a lot of versions of this recipe. Some included sausage. Some added assorted vegetables. A few even threw in shrimp to make a sort of bog-jambalaya hybrid.  As long as rice and chicken are included, it seems okay to call it a bog. This is my version, customized for my family’s preferences. You can make adjustments for your tastes. Let me know how yours comes out!

Chicken Bog

  • Servings: 12
  • Difficulty: easy
  • Print

My spin on the traditional low country dish. I used chicken breasts but a store-bought rotisserie chicken would be a really easy time-saver for this dish.

Ingredients

  • 3 cups white rice
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 TBSP olive oil
  • 1 TBSP Old Bay Seasoning®
  • 8 cups chicken stock
  • 12-16oz boneless, skinless chicken breast; cooked and cubed
  • 8oz smoked sausage

Directions

  1. In heavy stockpot or dutch oven, heat olive oil.
  2. Add rice, onion, celery, garlic. Saute for 3 to 4 minutes; until vegetables soften and rice is slightly toasted.
  3. Add Old Bay Seasoning® and stock.
  4. Bring to a simmer and allow rice to cook. *Mine took about 30 minutes.
  5. Remove from heat; stir in chicken and sausage; allow to warm.
  6. Taste for seasoning.

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