May 12, 2014

Low Country Chicken Bog


Oh, I do love this time of year! We finally have the backyard looking right… the grass is growing, the annuals are planted, the pool is crystal clear and sparkling (thanks to a new liner and pump [cough] we’re broke again [cough] if those kids didn't love it so much I’d fill it with dirt), the shrubs are pruned, the patio furniture is clean and I just got a brand-spanking-new fire engine red 8-foot picnic table for the deck!

So, you know what all that means right? It’s time to have some people over! I love to entertain! Especially when my shiz is looking straight and I’m feeling all proud. It took Husband and me 3 weekends and about 40'leven trips to the dump to get it all summer-ready. I’m sporting a nasty 2-inch burn on my finger from trying to straighten a bent sawzall blade that got hung up on a magnolia limb and I had to cut all my fingernails off because I got a little happy with a can of spray paint and ended up with oil-rubbed bronze paint all up under my fingernails and it looked like I’d been making biscuits in the litter box.

So anyway, we had some folks over this weekend and I wanted to cook something I could just have sitting on the stove for people to help themselves to when they were ready.

I couldn't make my mind up if I wanted to make a Chicken Bog (similar to Chicken Pilau but "wetter" and not as fluffy) or a Low Country Shrimp Boil. And then I thought why don’t you kinda combine the two? Why not make a chicken bog and add smoked sausage (which I sometimes do anyway) and shrimp and then it will be like a cross between the two?

So that’s what I did and it was so good! And easy! Which is exactly what I wanted. I had everything ready to go then when it looked like people were getting hungry, I cooked the rice then added the shrimp, set out a stack of bowls and bottle of hot sauce and called her done. Holla!



Low Country Chicken Bog
1 32-ounce carton chicken broth (4 cups)
2 cups water
4 bone-in, skin-on chicken breasts*
1 bay leaf
2 teaspoons salt
1 teaspoon pepper
1.5-2 pounds small shrimp, peeled
1 tablespoon Old Bay seasoning**
2 pounds smoked sausage
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
3 cups uncooked, white rice

Add chicken broth, water, chicken breasts, bay leaf, salt and pepper to a large stock pot and heat over medium heat until simmering. Reduce heat to medium-low, cover and slowly simmer chicken for one hour. Discard bay leaf. Remove chicken from stock. Once cool enough to handle, remove skin and bones from chicken breasts and chop chicken into bite-sized pieces or shred with a fork. Add chicken back to pot.

While chicken is cooking, toss shrimp with Old Bay seasoning, cover and refrigerate until ready to use.

Cut smoked sausage into bite-sized pieces and add to pot. Add onion powder, cayenne, garlic, red pepper flakes, paprika and rice and bring to a boil. Once boiling, stir well, reduce heat to medium-low, cover and cook for 20 minutes, stirring once or twice.

Add shrimp to pot and gently stir until shrimp is evenly incorporated into rice mixture. Cover, reduce heat to low and continue cooking for 8-10 minutes or until shrimp are pink and cooked through. Remove from heat and let rest for 15 minutes. Serve and enjoy!

*You can also use a whole chicken. I don’t recommend using boneless, skinless breasts, but if you do, add 5 tablespoons butter when adding smoked sausage and spices.

**If you don’t have Old Bay, substitute blackening seasoning or similar seasoning mixture. If you don’t have any of that, just season with salt, pepper, garlic and paprika.


PRINTABLE RECIPE


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22 comments:

  1. Okay, so I have to ask - what exactly is a Chicken Bog and how do you make it? :)

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    1. A chicken bog is just chicken and rice (and sometimes smoked sausage) that's sort of stewed together. It cooks just like this recipe.

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  2. I want to know this also. Never heard of a Chicken Bog and I have lived in the south my entire life!

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    1. My uncle in SC cooked up a huge pot of chicken bog for a get-together on the Pee Dee River when I was a kid. It was fabulous. I got the recipe from a coworker from that general area of SC! Memorable taste.

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  3. Could I make this with pasta instead of rice?

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  4. Chicken Bog sounds really good! I may have to google that recipe. I'm too bone headed to figure it out from the recipe above! Thanks, Mandy! Love your recipes. :)

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  5. Just use this recipe but don't add the shrimp and old bay :) This is a chicken bog, it just has shrimp.

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  6. Well, if that's the case, I can definitely do it! Thank you so much!

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  7. Cooking this tonight! All your recipes have been big hits and I am sure this one will be too!!

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  8. HOLY MAMA Mandy!! I made this for dinner tonight...FABULOUS! The flavors are outstanding even though I toned down the heat factor for our wussy "Northern" palates . THANK YOU so much for sharing this recipe...I will be making this again and again and again...

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  9. We had a Low Country Boil leftovers . Wife cut corn off cobb ,peeled shrimp, cubed potatoes,cut sausage into bite size pieces and mixed with leftover chicken and rice .It was the BOMB not a bit was wasted.

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  10. I made this today, and it's absolutely yummy! I am a transplanted northerner now living 20 years in the south, and I've tasted lots of chicken bog over the years in my area. This is the first time I've made it for myself. I followed this recipe, and my only additions were 1 tsp. Italian seasoning, 1 tsp. ground bay leaf, 1 tsp. thyme, 1 Tbsp. minced garlic, and 1 cup finely diced onion. We like spicy! Superb!!

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  11. I live in the the SC Lowcountry and Chicken bog is what I've always called chicken & rice dishes. Maybe its a Low Country thing like frogmore stew.lol I'm going to give your recipe a shot! Sounds delish.

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  12. Nothing like a good ole low country chicken bog! Never had it with the shrimp bet that's really good gonna try it. This is a SC low country dish! A must try.

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  13. how many people will this recipe feed?

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    1. i just found your site. thank you so much. i love the recipes.

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  14. This is a frequent request at my home! Thx, Mandy!

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  15. Can you please specify what kind of white rice? thnx

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    1. I use good ol' Uncle Bens original. I live in Charleston, SC and Chicken Bog is a favorite around here. I love this recipe with the shrimp added! It's delish!!!

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  16. Hi Mandy, Just found your recipe and I love it. I haven't had chicken bog since I got transplanted to Michigan. I was wondering if I could make this at home and reheat it in the slow cooker for work. I'd love to give the folks at work some good old low country cooking but I don't want it to get mushy.

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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