Chicken Bog

Carole Davis

By
@rodeo1mom

In South Carolina every family has their own recipe for this dish. This is my favorite by far. This is a good cold weather meal and can be easily made with leftovers. This was given to me by a friend's great Grandmother who lived in Charleston.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

3
chicken breats cooked and cubed
6
chicken thighs, skinless and boneless shredded
3 1/2 c
chicken broth
2 Tbsp
olive oil, extra virgin
4 stalk(s)
celery sliced
1
shallot diced
4 stalk(s)
green onion sliced, keep whites and green tops separate
3 Tbsp
minced garlic
1 tsp
curry powder
1/2 tsp
salt
1 1/2 c
uncooked white rice
1/2 c
golden raisins
1/2 c
half and half
1/2 lb
andouille sausage, sliced

Directions Step-By-Step

1
Either use precooked chicken or boil breasts and thighs with water to cover. Add 2 bay leaves, a small carrot and a small onion to the water for flavor. You can use this broth in place of store bought. Broth can be frozen for 3 months for other dishes.
2
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
3
Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
4
Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
5
Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Add 1/2 cup of half and half for creaminess.
6
Remove rice from heat and stir in cooked chicken, sliced sausage, raisins, green onion tops, and celery mixture until well blended.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #hearty-meal