Chicken Bog ( Chicken Pilau)
This is a South Carolina - Low Country traditional dish. Dates back to the 1700's
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Ingredients
  1. CHICKEN
  2. 1 WHOLE CHICKEN OR 4 QUARTERS
  3. 3 QTS WATER
  4. 1 TBSP SALT
  5. 1 TSP PEPPER
  6. RICE MIXTURE
  7. 8 OZ FRESH OR SMOKED PORK SAUSAGE (BREAKFAST LINKS OR ROPE, HOT OR MILD, YOUR CHOICE) SLICED 1/2 INCH
  8. 8 OZ BACON 1/2 INCH STRIPS
  9. 4 CUPS RICE PARBOILED
  10. FINISHING
  11. 3 TBSP CHICKEN BASE OR TO TASTE
  12. AS NEEDED SALT
  13. AS NEEDED PEPPER
Instructions
  1. CHICKEN
  2. WASH CHICKEN PLACE IN WATER WITH SALT AND PEPPER. COOK UNTIL CHICKEN IS TENDER. REMOVE CHICKEN, REMOVE FROM BONE.
  3. RICE MIXTURE
  4. WHILE THE CHICKEN ARE COOKING, BROWN SAUSAGE AND/OR BACON, ADD ONIONS AND SAUTEE UNTIL THE ONIONS BROWN SLIGHTLY. ADD RICE AND SAUTEE FOR 3-4 MINUTES. SET ASIDE.
  5. MEASURE THE BROTH TO MAKE SURE YOU HAVE 2 QUARTS OF BROTH. POUR THE 2 QUARTS OF HOT BROTH OVER THE MEAT AND RICE MIXTURE. STIR WELL AND SCRAPE THE BOTTOM TO GET THE FOOD PARTICLES OFF THE BOTTOM, BRING TO A BOIL.
  6. FINISHING
  7. (THIS IS WHEN I TASTE THE BROTH FOR THE RIGHT AMOUNT OF CHICKEN FLAVOR, SALT AND PEPPER. IF THE FLAVOR IS WEAK AT THIS POINT THEN IT WILL BE VERY WEAK IN FLAVOR AFTER THE RICE IS COOKED.) ADD CHICKEN BASE IF NEEDED OR DESIRED, COVER WITH A TIGHT FITTING LID, TURN OFF HEAT AND LET STAND 30-45 MINUTES
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