Chicken Bog is not only a staple in the south but also a tradition. Cooking it is a bit of an art - otherwise - you end up with sticky goey rice or a brown crust on the bottom of the pan. In my quest for perfect every time bog - I turned to my trusty rice cooker. This recipe yields never fail bog with perfect fluffy rice time after time!
- 2 lbs chicken thighs, skin on
- 2 lbs smoked sausage, sliceed 1/2-inch thick
- 2 slices pepper bacon, thick cut
- 1 cup onion, chopped
- 2 tablespoons butter
- 2 teaspoons seasoning salt, lawry's
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1⁄2 teaspoons black pepper
- 1⁄4 teaspoon cayenne pepper, omit if you don't want the heat
- 6 cups chicken stock
- 3 cups raw white rice
- In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
- Add the butter to the bacon grease and brown the sasuage.
- Add the onions and cook unitl they begin to brown.
- Place the chicken thighs in the pot and add the chicken stock.
- Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
- Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
- Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
- Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
- Push the "cook" button on your rice cooker - at the end of the cycle you will have perfect chicken bog!