Yep, that’s right… Chicken Bog. I know, you’re thinking I’m crazy. I’m not. There really is a such a thing as Chicken Bog. Think chicken and rice with a zip. I grew up eating Chicken Bog so it’s never been a foreign thing to me. But the older I get and the more people I encounter, I realize it’s not as well known as I thought. I probably should have gotten the clue when I saw the puzzled faces of the people who would come over to eat with us when I was a kid and they would be told we were having Chicken Bog.
Apparently this is a South Carolina thing. And best I can figure, it’s quite a touchy subject with some folks when you start talking about the history of the dish. I’ll just tip toe away from that and let you do your own research about the history if you wish.
This is one of those dishes that my mother has been making for years without any recipe at all. I finally got her to jot down what she did so that I could share it with y’all. There probably isn’t a more comforting, hearty dish that reminds me more of my childhood and the arrival of fall. Y’all Enjoy!
- 1 whole chicken, cut up
- 2 cups uncooked rice
- 1 lb smoked sausage, sliced
- 1 stick butter
- 1 tablespoon Dales Steak Seasoning Sauce ( I’m guessing you could probably use soy sauce here for an easy substitution – Mom, don’t kill me)
- salt and pepper to taste
- Place the chicken in a slow cooker, cover with water, and cook for 8 to 10 hours.
- Once cooked, remove chicken, cool, and de-bone.
- Pour broth from slow cooker through a sieve into a large stock pot.
- Bring the broth to a boil and add sliced sausage, butter, Dales, and rice.
- Cook until rice is almost done, usually about 15 to 20 minutes.
- Add pieced chicken to pot, and continue cooking until rice is done.
- Add salt and pepper to taste.