Chicken Bog Recipe
It is a Lowcountry tradition you won’t want to miss. I had the pleasure of sampling some chicken bog made by Bryan Hopkns who last years annual Loris Bog-Off Festival! Boy was it good and he fixed it up with some other down home favorites- dried lima beans with ham hock and a delicious slaw.
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Ingredients
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Chicken and Broth
Rice and Add-ins
To Serve (optional sides mentioned in description)
Method
Chicken and Broth
- 1
Make the broth and cook chicken
Place the chicken pieces in a large stockpot or Dutch oven. Add 10 cups water, 2 cups chicken broth, halved onion, chopped celery, bay leaves, peppercorns, thyme sprigs and 2 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises. Simmer, uncovered, 30–35 minutes, or until the chicken is cooked through and tender (internal temp 165°F).
- 2
Remove chicken and strain broth
Use tongs to transfer chicken to a bowl. Set aside to cool slightly. Strain the cooking liquid through a fine-mesh sieve into a large measuring container or clean pot; discard solids. If you need more liquid to reach about 8 cups of broth for the rice step, add extra chicken broth or water as needed and return to a simmer.
- 3
Debone and shred chicken
When chicken is cool enough to handle, remove skin and bones and shred or cut meat into bite-sized pieces. Reserve bones in case you want to simmer further for richer stock, otherwise discard.
Rice and Add-ins
- 4
Sauté aromatics and sausage
In a large heavy pot or Dutch oven (you can reuse the pot used for broth), melt 2 tbsp butter over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and sliced smoked sausage and cook 3–4 minutes until sausage is browned and aromatic.
- 5
Toast rice
Add the rinsed, drained rice to the pot with the sautéed aromatics and stir for 1–2 minutes to coat and lightly toast the grains. This helps the texture and prevents gumminess.
- 6
Add broth and simmer
Carefully pour in about 8 cups of the reserved strained broth (adjust so the liquid is roughly 2 cups of liquid per cup of rice total—if you want a boggier result use 2.25 cups liquid per cup rice). Add 1 tsp black pepper and 1 tsp hot sauce if using. Bring to a gentle simmer, cover, reduce heat to low, and cook undisturbed for 18–20 minutes, or until rice is tender and liquid is absorbed.
- 7
Finish the bog with shredded chicken
When rice is cooked, remove pot from heat and let stand, covered, 5 minutes. Stir in the shredded chicken and any accumulated juices from the chicken bowl. Taste and adjust seasoning with additional salt or pepper. Fluff gently with a fork. Stir in chopped parsley and serve immediately.
To Serve (dried lima beans and slaw)
- 8
Cook dried lima beans with ham hock (optional)
If serving the lima beans with ham hock as described: sort and rinse 1 cup dried lima beans. Place in a medium pot with the ham hock and cover with 4–5 cups water. Bring to a boil, reduce to simmer and cook 1–1.5 hours until beans are tender and the meat falls from the hock. Season with salt to taste near the end of cooking. Remove hock, shred meat and return to beans if desired.
- 9
Serve with slaw
Serve the chicken bog alongside a fresh coleslaw or prepared slaw for brightness and crunch. Offer hot sauce at the table.
