Monday, August 8, 2011

Chicken Bog

I asked Ivan today what he might be craving for dinner tonight. When his reply was Chicken Bog, I thought he was kidding. I have never eaten chicken bog let alone heard the name. As I was researching the history to see what made this dish so memorable for Ivan as a child, I came to find that the history ran deep, chicken bog most likely dates back to Charleston during the 17th century. I decided to make the dish and see if it brought back memories of Ivan's childhood in Charleston.
Sure enough it did, and surprising to me this dish was absolutely amazing!

I steered away from the typical chicken bog recipes, here is what I used:



1 pound of skinless chicken breasts, whole
1 pound of smoked sausage, cut in 1/2 in
1/4 cup butter
1/8 of a red pepper, minced
2 tsp of salt and pepper
1 clove of minced garlic
3 bay leaves
8 cups of water
3 cups of uncooked white rice


Place the chicken, sausage, butter, spices (garlic, salt, pepper,red pepper, onion, bay leaves), and water in a stock pot.

Boil. Cover lid and cook for 25 minutes.

Remove chicken from the stock pot. Let the chicken cool, and shred the chicken with two forks.

Add the rice and bring to boil for 10 minutes. Keep the cover on and let the sausage and rice simmer for 10 minutes.

Add the chicken back to the pot and stir.