Chicken Bog a regional recipe native to South Carolina, but it’s most often found in Pee Dee and Lowcountry regions. In other regions, chicken bog goes by the name of ‘purloo’ or ‘chicken rice’. It is called chicken ‘bog’ because the chicken gets bogged down in the rice.
Making chicken bog
Making chicken bog starts with simmering a whole chicken with vegetables, herbs and spices until very tender, for about an hour.
The typical vegetables are celery and carrots but some recipes also include onion. I also like to add a couple of garlic cloves. Commonly used herbs are thyme and rosemary. You can use fresh or dried herbs. To make the bog even tastier, and richer, add some rendered smoked bacon fat, or even plain butter. Once the chicken is fall-apart tender, the broth is strained through a strainer.
Don’t rush to throw away those vegetables, you can add them back in later, they will make the dish taste even better. Just make sure to pick away any peppercorns. Also, don’t skim the fat as it will add a ton of flavor to the bog.
Let the chicken cool down, then pick the meat and set aside for now.
Next, bring the strained chicken broth to a boil in a large pot. Add rice, picked chicken, sliced sausage, and wait until the broth starts to boil again. Turn the heat down to low, cover with a lid and simmer for 20 minutes, stirring occasionally. Then remove the chicken bog from heat and let rest for 10 minutes. Finally, add some frozen peas, stir well and enjoy.
Serving the bog
Chicken bog tastes great with hot sauce, so don’t forget to add a little bit of that on the side. I like to drizzle just a little on top and add more as I eat.
And those vegetables you saved from the chicken broth, feel free to add them back to the bog. They add flavor and texture. They are soft so mix them in carefully, in individual bowls, or just add some on top.
If the rice gets a little dry after a while, you can always use some of the remaining chicken broth to moisten it up. Just pour a little bit of broth over the rice and stir. By the way, the leftover broth will store for up to a week in the fridge and the bog will keep fresh in the fridge for 2-3 days. If you want to keep it longer, vacuum seal and freeze for up to 3 months. As an interesting variation, substitute smoked kielbasa for smoked chicken. Delish! I’ve also come to like using hot links and Andouille sausage in this dish. Super tasty!
