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Monday, October 03, 2005

Chicken Bog--good warm winter food

This recipe is filling and kids will love it. Try different sausages, which is the primary flavoring ingredient. Keep red chili peppers on the table to spice it up individually. Enjoy...

Chicken Bog
Chicken Bog apparently gets its name because the "chicken is bogged in rice." It’s a traditional Southern dish to serve on the Fourth of July and to serve at barbecues and picnics. The dish may have its origins years ago at the tobacco barns or warehouses since it was served traditionally at barn suppers. There are many, many versions of the dish, but all have in common rice, chicken, smoked sausage, and plenty of black pepper. If serving as leftovers, add water or additional chicken stock as needed.

Serves 6 to 8

3 to 4-pound chicken, cut up, or 3 to 4 pounds chicken pieces
4 cups water
3 teaspoons salt
1 cup finely chopped onions
1 pound smoked sausage, sliced into 1/2-inch dice
2 cups long-grain white rice
3 teaspoons fresh chopped thyme
1/4 teaspoon black pepper, or more to taste
1/4 teaspoon crushed red peppers
1. Combine the chicken and water in a large saucepot and bring to a boil. Reduce the heat and simmer covered until the chicken is tender, 1 to 1 1/2 hours.
2. Remove the chicken from the broth. Skim off the excess fat (if desired). Remove and the skins and discard. Remove the chicken from the bones and chop. Discard the bones. Return the chicken to the broth.
3. Stir in the salt, onion, sausage, rice, thyme and black and red peppers. Bring to a boil, reduce the heat, cover and simmer for 30 minutes. Taste and add salt and pepper as needed. Serve hot.