Chicken Bog

The Hoff's's Note:

Good old South Carolina Dish of sausage, rice and chicken with some down home seasonings

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 3 lbs chicken pieces (bone in)
• 1 lb smoked sausage
• 1 cup chopped onion
• ½ cup butter
• 2 teaspoons seasoning salt
• 2 teaspoons house seasoning (recipe to follow)
• 1 teaspoon ground red pepper (optional, if you like it spicy)
• 1 teaspoon ground black pepper (optional, if you like it spicy)
• 3 bay leaves
• 8 cups chicken stock
• 3 cups raw white rice

House Seasoning

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder

Directions:

1. Slice sausage into 1/2 inch pieces. In large stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the chicken stock and bring to boil, cover and cook on low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discard bones and skin. Add the rice to the pot and bring to a boil stirring well. Boil for 10 minutes, reduce heat, cover pot and swimmer for 10 minutes or until rice is done. Remove bay leaves and return chicken to the pot. Stir well and serve.

Reviews

[Traci H.]

This is a fantastic little recipe. Simple to make, and GREAT tasting! If you use 2+ cups of leftover chicken, this recipe takes very little time to prepare. One tip though - do not let rice set longer than necessary. Made for my husband one evening, he was late getting home, and the rice got rather starchy-sticky. Don't get me wrong, it was still great - just a little on the sticky side. Would recommend this recipe in a heartbeat!