Chicken Bog is a pretty famous dish around these parts. I believe it originates from and is most popular in South Carolina, along the coast in the Low-Country region, but I could be off. Some call it Chicken Pilau, or Perloo. Sometimes there’s bacon instead of sausage, and sometimes there’s no sausage at all. It is always thick and wet tho, but not too wet. Kinda like an actual bog!
A kind soul requested a YouTube tutorial for this dish a few weeks back, and being as it’s one of my husband’s favorites and I’ve never made it for this audience before I figured why not just bump it to the very front of my deepfriedhoney to-do list? And here we are.
I don’t think my Chicken Bog recipe is very different from others you’ll find, because this is a traditional dish that’s been around a very long time. Ingredients-wise, at least. I’ve added some extra steps to it that I feel add more depth and nuance, but it’s fine the old fashioned way, too.
- the sausage and toasting the rice is not absolutely necessary. I don’t recommend skipping it (if I did I wouldn’t have included it in the recipe) but if you’re short on time or cookware go ahead – that would make this a one-pot meal.
- You can make the chicken and broth the day prior if this seems like too much work for one day. You’ll want to make sure you remove and discard the layer of fat that forms on top of the broth after it’s chilled.
- is my favorite type of rice, but it’s expensive and can be difficult to find. If you can’t find or just don’t want to use any long-grain white rice will do. You do not rinse the rice in this recipe. If you choose to, make sure you spread it out on a or something and allow it to dry out some before you add it to the bog, else you’ll water it down.
You can find a tutorial on my YouTube channel; come back and let me know what you thought if you try it! Here’s a graphic for Pinterest:Print
You can call it Chicken Pilau, if you like.
- 1 (3 lb) whole chicken, cut into pieces
- 1 lb smoked sausage, sliced
- 2 medium Vidalia onions, chopped into quarters
- 1 medium carrot, chopped roughly into sections
- 3 celery stalks, chopped roughly into sections
- 4 garlic cloves, peeled
- 2 bay leaves
- 1 tbsp flat-leaf parsley, minced
- 1 1/2 C Carolina Gold rice
- 3 tbsp butter
- 1 tsp paprika
- 1 tsp black peppercorns
- 1 tsp chicken bouillon powder
- 1 tsp dried thyme
- 2 1/2 tsp kosher salt, to taste
- 8 C water
- Add the chicken pieces, carrot, celery, onion, garlic and 1 tsp of salt to a large stockpot over medium-high heat. Add the water – it should be enough to submerge everything but if it’s not, add more water. Stir together to make sure the salt is dispersed throughout the water.
- Bring the chicken to a simmer. Once it’s been simmering for a few minutes, use a spoon to remove the foamy layer that has formed. After you’ve removed as much of that stuff as you can, reduce the heat to low and cover with the lid.
- Simmer until the chicken is cooked through – about an hour – then remove all of the solids from the liquid. Pour it through a colander into a bowl if you need to, in order to catch all the peppercorns and garlic.
- When the chicken has cooled enough for you to handle, strip the meat from the bones and set it aside. Add the bones back to the pot, along with the paprika, dried thyme, chicken bouillon powder, and 1 tsp of salt.
- Bring the broth a boil, then reduce the heat to medium and cover. At this point, you should have a little more than 7 C of liquid. Simmer until the liquid has reduced to about 6 cups, maybe a little more. It should take around another hour or so, then turn off the burner.
- Strain the liquid thru a sieve or fine mesh strainer, then add it back to the pot. Add the chicken meat. Turn the burner back on to medium-low.
- On another burner place a large skillet and add 1 tbsp of butter. Let it melt over medium-high heat, then add your sliced smoked sausage, and allow the edges to brown a bit. The sausage should begin to release moisture.
- Once the sausage is browned to your liking, add it to the pot with the chicken. Pour the dry rice into the skillet, and toss it around so it gets coated in the remaining butter and oil in the skillet. Continue tossing so it toasts evenly for about 3 minutes. When the color starts to deepen, stir the rice into the pot.
- Reduce the heat to low and cook the Chicken Bog uncovered, stirring occasionally, until the rice is tender and most of the broth has been absorbed. It should be very thick like a stew, but much more dry. Not dry tho. It’s hard to explain! Look at the picture, I guess.
- Fold in the remaining butter, the cracked black pepper, and minced parsley. Taste it, and add more salt if you need it.
- Garnish with scallions or parsley or whatever else you’d like and serve.