Sunday, November 4, 2007

Crockpot Chicken type bog

Chicken bog is a rice, chicken, sausage dish that is served in a part of South Carolina.
This is a crockpot dish---there are tons of individual recipes each with their own tastes!

Package of Skinless boneless chicken thighs or breasts. Sliced in chunks (the thighs are much more
moist and full flavored--if using thighs you can break them up just before adding the rice instead of first slicing)
Smoked sausage (at least 8 oz)--sliced (not the breakfast type!)
3 cups of chicken broth
2 celery ribs
1/2 of a large onion
poultry seasoning
sage
thyme
basil
garlic powder
paprika
pepper
1 and 1/2 cups minute rice (not cooked--can be the brown minute rice) Regular white rice can be used-read the comment section--note I like the minute rice because you can add more at the end if you desire--and can control the soggy-ness!
(Cheddar cheese if desired)

Place broth in crockpot. Slice about 1 cup of celery (or 2 large ribs), add 1 small onion or 1/2 of a large onion. Add seasonings---basically sprinkle poultry seasoning and then between 1/8 to 1/4 tsp sage, 1/8 to 1/4 tsp thyme,1/8 to 1/4 tsp garlic powder (put as much or as little of these spices as you yourself find satisfying), sprinkle some basil (about a pinch), add some freshly ground pepper (most people like lots of pepper in this dish--do according to your preference. Place in chicken and sprinkle with paprika. Add sliced smoked sausage (you can saute this first if desired).Cook all day 8 hours on low or 4-5 hours on high. During the last 30 minutes add dry minute rice and cook on high for 20-30 minutes.--until rice is done and it no longer is soupy. If it comes out too soupy, add more rice and add more broth if needed also. Can serve with sprinkled cheddar cheese if so desired, but this is not necessary. The type of sausage you pick really makes a difference in the flavor.

12 comments:

Mrs. Elliott said...

Now this looks like some serious comfort food. Yum!

OKATIE said...

I love some good ole Chicken Bog especially on a cold winter day. YUM!!! My father started fixing this back in the mid 1970's.. Your recipe looks just like ours except we always add a box of Uncle Bens Wild Rice Original with 23 herbs and seasonings.

nannykim said...

Hi, Okatie--That sounds like it would be really good--I can't use the wild rice mixes since most add some gluten or wheat in the seasonings--but it is a great idea!

leighwest said...

This is amazing...and amazingly easy! I took the crockpot full to a church function and it got scarfed up within 10 minutes. My hubby was mad!
My secret to this recipe is to use South African style beef sausage (boerewors)it is very peppery so you don't have to add pepper.
I also use regular long grain rice...since no self respecting Southerner would use minute rice:) You just have to let it absorb the liquid until done but it did not change the recipe time for me...

nannykim said...

leighwest--Hi you will have to tell me how long it took to cook the regular rice!! I have not heard of that sausage--sounds good.

Anonymous said...

Can I use parboiled rice for this? Is that the same as "Minute Rice"?

nannykim said...

Anonymous it is not the same. But leighwest in a comment above used regular rice--and it worked. So go ahead and try it!

NOTE: Here is info in parboiled I found online:converted rice = parboiled rice Notes: This is a good compromise between nutritious brown rice and tender, fast-cooking white rice. Converted rice is steamed before it's husked, a process that causes the grains to absorb many of the nutrients from the husk. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. Uncle Ben's is a well-known brand. Substitutes: brown rice (more nutritious, takes longer to cook) OR white rice (less nutritious, stickier, takes less time to cook)

While instant is: instant rice = precooked rice Notes: This is white rice that's been precooked and dehydrated so that it cooks quickly. It's relatively expensive, though, and you sacrifice both flavor and texture. White instant rice cooks in about five minutes, brown in about ten. Minute Rice is a well-known brand. Substitutes: long-grain rice (less expensive, more nutritious, takes longer to cook)

Bryant and Lindsey said...

I've got this in the crock pot right now! I noticed you like Clemson football and Charleston SC! My husband graduated from Clemson and we went to Charleston SC for our honeymoon.

I have Celiacs disease and I can't wait to try some of your GF recipes. So glad I found your blog! :)

nannykim said...

Lindsey, I hope it turned out will for you. I am wondering if you still live in NV

Leighwest said...

The cooking time for regular long grain rice is the same. I am not sure why it would take so long (20-30) for minute rice. Long grain rice takes 20 minutes to cook. I just left the rice in until it looked like all the liquid was absorbed- probably 20-30 minutes; maybe a little more. If the broth is bubbling when you add the rice it's going to cook in regular time. Just make sure your liquid is exactly double the amount of rice.

nannykim said...

Yes, Leigh--I cooked some the other day and added the rice near the last 30 minutes of the cooking. I used Basmati rice and it came out fine.

One time I added the regular rice at the beginning---just trying it all together at the same time to see what would happen. It came out like mush--more like stuffing. This still tasted really good. It is fun to experiment. BUT YES--REGULAR rice can be used at the last 20 to 30 minutes and it comes out well.

nannykim said...

The main advantage to having some minute rice on hand even if you use the regular rice in the recipe is that if it should turn out a bit too soupy you can quickly add some minute rice to absorb the extra liquid.