Dec 26, 2015

Lowcountry Chicken Bog

Chicken bog, chicken and rice, chicken purleau made on the Big Green Egg with Bare Bones Bone Broth | The Lowcountry Lady

70 degrees outside on December 26th in Charleston. I LOVE this weather! Really y'all, I had come up with this big plan to combat the winter blues and, what do you know, winter hasn't shown up.  Please, PLEASE  let this last!

Anyway, we're still enjoying a little winter-ish food, despite the lovely warm weather. Chicken bog, lowcountry hippy style. As my husband and four year old would say, "this stuff is the ticket". 

A couple of notes before I share the recipe...  you can use water instead of broth.  It will be fine.  Bone broth is so much better if you can do it though.  I've come to love Bare Bones Broth.  I don't get any kick backs for sharing.  This is the hippy in me.  I have this stuff shipped all the way from Oregon because it's amazing.  No salt, no preservatives, just amazing slow cooked broth.  Good for you and good for the flavor of this dish.  If you don't have it, and don't want to make your own, just use water.  Broth from the regular grocery store won't cut it.

Also, this time we used some local smoked sausage and it was such a treat.  If you can't find it, you can smoke your own, or just use store bought keilbasa.  It will still be delicious.  Anyway, let's get to it!

  • 6 chicken thighs (get the best version you can afford right now, grass fed and junk, it really is better)
  • 8 oz turkey kielbasa 
  • 8 oz smoked sausage (we used Boone Hall)
  • 1/2 cup butter
  • 5 cups chicken bone broth (you could use water if you can't obtain chicken broth... not as good, but you could)
  • 1 Videlia onion, diced
  • 3 bay leaves
  • 2 Cups Carolina Plantation Aromatic tice (we've used 10 minute rice in a pinch... take it easy on yourselves, people!  But, do the good stuff when you can.)
  • 1 teaspoon fresh ground black pepper
  • pinch of red pepper flakes

Chicken bog, chicken and rice, chicken purleau made on the Big Green Egg with Bare Bones Bone Broth | The Lowcountry Lady

Recipe -
  1. In a dutch oven (min 5 quart size), combine chicken thighs, sausage, onion, butter, bay leaves, black & red pepper and chicken broth.
  2. Bring to a boil over direct heat, then reduce to a simmer (around 250) for 40 minutes.
  3. Remove the chicken from the pot and let it cool.  In the mean time let the remainder of the bog continue to simmer.
  4. Add the rice to the pot and cook until tender.  Carolina rice will take about 35 minutes. Again, sometimes we use 10 minute rice in a pinch.
  5. While the rice is boiling, remove the chicken from the bone and break into small pieces.
  6. Add the chicken back to the pot and cook for another few minutes.
  7. Remove and let the bog cool a touch before serving.
It's plenty on its own, but also nice served with a fresh green salad.  Makes great leftovers, too!  Come back and let me know if you try the recipe.

Hope you enjoy as much as we did!


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