Real Recipes From Real Home Cooks ®

sc chicken bog

(4 ratings)
Recipe by
DONNA RIVERS
CHESTERFIELD, SC

Chicken bog is a "SC" dish--named because the chicken is bogged down in the rice. This recipe is quick, inexpensive, and reheats well. I have used it for dinner parties...with people asking if they can have any leftovers to take with them!

(4 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For sc chicken bog

  • 1 1/2 lb
    chicken tenders, cut in large chuncks(1-2
  • 1 lb
    light or low fat smoked sauage or kielbalsa, sliced in 1/2 pieces
  • 1 1/2 qt
    chicken broth, low-fat
  • 1 1/2 c
    uncooked jasmine or basamti rice
  • 1 md
    onion--chopped fine
  • salt, pepper, red pepper to taste

How To Make sc chicken bog

  • 1
    Place chicken, sausage, onion,chicken broth in large pot, that has a tight cover. Bring to boil, stir occasionally. Allow to cook approx 10 minutes, low boil. Add rice and season (light on salt, pepper and red pepper--easier to add when eating). Stir, and allow to come back to boil. Cover,and reduce to simmer, and allow to cook until mixture is thick.(Approximately 30 minutes)
  • 2
    Reduce heat to lowest setting--will keep until you are ready to serve. If appears dry, add small amount of water and stir--should be the consistency of risotto. Freezes well; reheats--even better next day!
ADVERTISEMENT
ADVERTISEMENT