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.
prep time15 Min
cook time25 Min
Ingredients For chicken bog
chicken breats cooked and cubed
chicken thighs, skinless and boneless shredded
3 1/2 c
olive oil, extra virgin
green onion sliced, keep whites and green tops separate
1 1/2 c
uncooked white rice
half and half
andouille sausage, sliced
How To Make chicken bog
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.
Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
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.
Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
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.
Remove rice from heat and stir in cooked chicken, sliced sausage, raisins, green onion tops, and celery mixture until well blended.
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