S. C. Chicken Bog

Loris Chicken Bog

A bog is a dish made in large batches with rice that, unlike a pilaf or pilau, is wet. In other words, the rice is supposed to be soggy.

This according to food experts in South Carolina where the dish and term originated. The Loris Bog-Off Festival, held every October since 1979 (9 a.m.-11 p.m., Saturday, Oct. 20, 2012), is a contest for chefs and a celebration of chicken bogs. This recipe is from the Loris Chamber of Commerce. 

Loris, S. C., Chicken Bog

6 cups water
1 tablespoon salt
1 onion, chopped
1 (3 pound) whole chicken
3 1/2 cups chicken broth
1 cup long-grain white rice
1/2 pound smoked sausage of your choice, sliced
2 tablespoons Italian-style seasonings
2 cubes chicken bouillon 

Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.

Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time.

If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.