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
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.