Getting Bogged Down...In A Good Way!

Bogs are common throughout the country. Some areas have bogs where cranberries are harvested, others have bogs where spaghnum peat moss is produced. In fact, any low, wet area could be called a bog. In the South, however, there are only two kinds of bogs that interest us; mud bogs and chicken bogs. Since this is a cooking site, and you probably aren't interested in mud grips, winches, and tractor pulls, I'm gonna tell ya about a great Southern, one pot dish called Chicken Bog.

Chicken Bog is a great dish for weekend crowds, cookouts, camping trips, or taking to a friend layed up after surgery (which is why I made this pot). It's considered a stew by some, and is native to the Lowcountry and Pee Dee regions of South Carolina. Consisting of rice, spicy sausage, and tender chicken, it's a complete meal in a pot!

In addition, Chicken Bog is often used for fund raisers, and you'll be hard pressed to find a barbecue joint that doesn't offer it on the buffet. It's not only easy to make, but to make LOTS of. Just be sure to use a heavy bottomed stock pot so you don't burn it.

The defining factor for good chicken bog, is moist, greasy (hence the bacon) rice. While greasy hair may be a turnoff (unless you're an Alabama fan), greasy chicken bog is highly desireable, so be sure to err on the wet side when measuring your broth. Unlike rice pilaf or pilau, chicken bog should clump to your fork when eating.

HINT: If you're short on time, use a rotisserie chicken and low sodium broth from the store.

September is #ricelove month, so if you love rice, be sure to join this blog hop started by Junia at Mis Pensamientos!


Chicken Bog

Ingredients:
1 (3-5lb) Chicken cut or shredded
1 lb Smoked, Polish, or Kielbasa Sausage cut in small pieces
8 Cups Chicken Broth
4 Cups Long Grain Rice
3 Slices bacon (raw) cut into pieces
1 Small Onion diced (optional)
salt & pepper to taste
(diced carrots & herbs of choice if making homemade broth)

Crushed Red Pepper or Sriracha when serving if you like it spiced up!

Instructions:
Pour broth into a large, heavy stock pot. Season to taste, then add rice and bring to a boil.
De-bone chicken and shred or cut into pieces.
Add chicken, sausage, onion,  and bacon to broth. Stir good, then turn burner to low, cover pot, and cook for 30 minutes or just until rice is tender.

Chicken Bog freezes great, so if you have a big stock pot, make a double batch and put some up for an easy meal when you're pressed for time!