Chicken bog is a South Carolina low country dish. No one really knows where the term "bog" comes from, but there are a few theories. One is that it is named after the area where it originated, the Pee Dee region, and its "boggy"nature, swamps and marshland. Some say its because it is a stew that contains wet, soggy rice (unlike Pilau), and is named a bog because the dish itself is boggy. Another dish a lot like bog is Pilau, another low country favorite. I'll show you a recipe for that another day. Culinary historian Damon Lee Fowler defines chicken bog as “a highly localized form of pilau, probably of African provenance, in the U.S. found only in South Carolina." Well, no matter if its a bog or soggy pilau, its darn tasty, and a true South Carolinian original dish. Here's how to make it:
Chicken Bog
Feeds a small army1 (3-5 lb) chicken (cut into pieces)
1 pound smoked sausage
1/4 cup butter
2 tsps seasoning salt
1 tsp cayenne pepper
2 tsps black pepper
pinch of salt
dash of garlic powder
3 bay leaves
8 cups water
3 cups white rice, rinsed well
Cut the sausage into 1/2 inch coins.
Combine the chicken, sausage, butter, seasonings, and bay leaves in a large stock pot. Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil. **Note: I had chicken thighs in the fridge today, so I used those instead of a whole chicken.
Add the rice to the pot with the chicken broth and seasonings. Bring to a boil, stirring well.
Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minutes or until the rice is done.
Turn off the heat, remove the bay leaves, return the chicken to the pot, mix well, and serve.
The best part about this meal is that it all cooks in one pot, meaning less cleanup, which I loooove. I like to serve with collards or green beans for a complete supper. This is also a great dish for parties and tailgates.
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