chicken bog

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By Carole Davis
from Upper Arlington, OH

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.

serves 6
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For chicken bog

  • 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
    celery sliced
  • 1
    shallot diced
  • 4 stalk
    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
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How To Make chicken bog

  • 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.
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