Monday, April 23, 2012

Chicken Bog

My husband and I have talked about Chicken Bog ever since we first ate it around 8 years ago. Why did we never search for it in the grand cyber space of recipes?? Mmmm.... This recipe is cheap, simple, delicious, and freezes well. It's soupy, salty, and satisfying. What more can you want in a recipe? Oh--it's kid-friendly and a crowd pleaser.

~Recipe adapted slightly from Paula Deen

  • 1 whole chicken, 3-5 pounds, rinsed and cut into several pieces
  • 1 pound smoked sausage, sliced into 1/2-inch pieces
  • 3 bay leaves
  • 2 t. Lawry's seasoned salt
  • 2 t. House seasoning (see below)
  • 1 t. black pepper
  • 1 t. crushed red pepper
  • 1/4-1/2 c. butter
  • 8 c. water
  • 3 c. white rice

  1. Combine chicken, sausage, and seasonings in large stockpot. Pour water over. Bring to a boil, cover, and boil gently for 40 minutes.
  2. Remove chicken pieces and let cool enough to handle. 
  3. Add rice to stock mixture. Bring to boil and boil gently 10 minutes. Cover and simmer for 10 more minutes.
  4. Meanwhile, strip chicken meat from bones. Discard bones and skin. 
  5. When rice is done, add chicken meat back to pot and stir. 
~Serves 8-10

House Seasoning: (I use this on all kinds of things--roasted sweet potatoes, ordinary rice, eggs, whatever...)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
~optional: add some onion powder--few teaspoons or so
Mix ingredients together and store in an airtight container for up to 6 months.

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