Brittany wrote this on 11 January 2017
This is my absolute favorite southern dish!
Although pimento cheese runs a close second and shrimp and grits is definitely near the top, chicken bog takes the #1 spot of the ‘Southern Food I Discovered After Moving To South Carolina And I Don’t Know How I Ever Lived Without It’ category. If you are reading this post and wondering what the heck I am talking about, I will offer a bit of background.
A low country favorite, chicken bog is named for its texture. It is more wet and ‘boggy’ than many other similar dishes and sometimes it is even called chicken stew. Although, if the historian at the Lexington County Museum in Columbia, SC can be trusted, chicken stew doesn’t contain sausage. Regardless, the ingredient list is minimal and straightforward. A whole chicken is simmered in water and onions until it falls apart, then the chicken is removed and the bones and skin discarded. Sausage and rice is added to the shredded meat, onions, and liquid, and the whole shebang is cooked until all the stock is absorbed. Occasionally I come across a version that contains green peppers or even corn, but purists agree. Rice, chicken, sausage, onions, broth and maaaaaaaaaybe a splash of hot sauce. Thats it.
And let me tell ya, folks. That is all it needs. I realize it doesn’t sound like much. When a good family friend first introduced me to chicken bog, I tried to politely decline. The name didn’t sound like something even remotely delicious, and whilst I trust this friend, I was skeptical. When he ignored my protests and made me eat a few bites, my life was forever changed. It was so simple! So easy! So goooooooood.
When you start to talk to people about chicken bog, you quickly came to realize that very few people are privy to this dish. Outside of South Carolina, it is virtually unheard of. But here in the sunny palmetto state, we bring it to potluck dinners, serve it at the historical society, and even honor it with a yearly festival. Much the way Tator-Tot Hotdish is a treasured childhood dish of mine, so will chicken bog be for my own children.
The traditional method is easy, yes, but I streamlined the process a bit to make it even faster, thus making it possible to have it more often. I confess this was my only goal when finalizing the recipe. Must. Eat this. More. Often. 🙂 Over time I have blended various ingredients and flavors that I have picked up from different native South Carolinians, due to the fact that, like most regional recipes, everyone has their own version. The result is still pretty traditional and especially tasty. So tasty that these photos are incredibly distracting and are making me hungry.
Haver YOU ever had chicken bog?
This freezes quite well. Just defrost and reheat in the microwave. Be conservative when salting this dish as the sausage will add to the overall flavor.
3 c white rice
2 onions, diced
1 stick of butter, salted or unsalted
2-48 oz containers good quality chicken broth, or about 12 c homemade chicken broth or stock
4 c cooked chicken, shredded into bitesized pieces (or the meat of 1 rotisserie chicken)
1-14 oz package, beef smoked sausage or kielbasa, cut lengthwise then cut crosswise into half-moons
1 T Old Bay Seasoning
2 tsp season salt
1 tsp ground black pepper
In a very large, heavy bottomed stockpot, combine the first three ingredients over medium, med-low heat. Stir it often for the next three or four minutes, letting the onions soften a bit and the rice get a little toasty. Add the Old Bay, season salt, and pepper. Add all of the broth and set your heat to medium. You want the pot to bubble just a tiny bit, but not boil, so adjust your burner accordingly. Let the rice cook, stirring often to prevent sticking, until the liquid is absorbed and the rice is cooked through. The time will vary based on your rice, but plan on a good half hour or so. Occasionally, for whatever reason, my pot goes dry and my rice isn’t done. I just add a bit more broth. The texture of the dish should be very thick, but very moist. Stir in the chicken and sausage and let come up to serving temp. Taste for seasoning and add more salt if necessary. We serve this with green beans and we put out hot sauce, red pepper flakes, and cajun seasoning as options to top it off.
Brittany wrote this on 14 December 2016
This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias
When I was a kid, my Mom used to have a stockpile of them because giving out homemade goodies was something we did every single year. We spent days baking and making candy and then packaged everything up to give to family and friends. I still use many of the same recipes that my Mom received from my Grandmother. Now, as an adult with a family of my own, I find myself collecting containers of all sizes and designs. We follow tradition and prepare edible gifts for teachers, bosses, volunteers, and everyone we want to show a little extra love. We make it together and we deliver it together. And that is what it is all about, right? Time with family and making sure that those who are most important in your life really know it. When making my list of treats this year, I found myself gravitating toward my favorite flavors: coffee, chocolate, and peppermint. I am guilty of drinking peppermint mochas year round (I never seem to get sick of them) and I love the fact that the holidays showcase them even more! When I saw these White Peppermint M&M’S® (available for a limited time!) I immediately thought of chocolate and coffee and these bars were born! With an M&M’S® in almost every bite, they are irresistibly minty! And can we just say, gorgeous? So festive! Be prepared to hear the shrieks of delight when you hand a Christmas tin of these babies to your boss/babysitter/piano teacher/ballet instructor.
I picked up my ingredients at Walmart and stocked up on all kinds of goodies for snacking and baking! You can find the candies in the holiday isle! Such an easy thing to do with such a loving impact on those we care about. You know what else has an impact? Every time you buy M&M’S® candies at Walmart, milk is donated to local food shelfs through Feeding America*! Its true! Want to learn more about the Great American Milk Drive and how it is helping families this holiday season? Head to milklife.com/give to get details and donate. So each batch of goodies is the gift of quality time spent with family, the tangible gift of sweet treats, and even the gift of donation.
Want to see what else is happening with the MARS company this season? Click here to follow along so you won’t miss a thing!
Peppermint Mocha Bars
These travel great!
1 box brownie mix for a 9X13 pan
1 T instant espresso powder or instant coffee
1 bag (9 oz) M&M’S® Brand White Peppermint (Limited Edition) Candies
1 c good quality semi-sweet chocolate chips or chopped chocolate
1 tsp canola oil
1/3 c chocolate covered coffee beans, chopped
Mix the brownies according to package directions. Stir in the instant coffee powder. Pour into prepared 9X13 pan and evenly sprinkle the bag of candy over the top. Bake as directed. Cool. Cut the bars into squares or use a cookie cutter to punch out shapes. Combine the chocolate and the oil in a microwave bowl and heat in 30 second intervals until JUST MELTED! Do not overheat! Drizzle the melted chocolate over the bars and sprinkle with chopped coffee beans. Let chocolate set and store in an airtight container for up to 4 days.
*For every purchase of M&M’S® Brand Chocolate Candies product purchased at Walmart between 11/7/16 and 12/25/16, Mars Chocolate, Inc.® will contribute $5.00 to Feeding America® on behalf of its national network of food banks to secure and deliver one (1) half-gallon of milk or more based on local markets. Maximum contribution is $100,000.
Brittany wrote this on 13 December 2016
If you were directed here from Life At Lydia’s House, then you have seen her snowman table! So adorable and I cannot wait to create one in my own home! That woman has some serious talent. Be sure to scroll to the bottom of this post and see all the links to the different blogs that are participating in this series! You won’t want to miss it!
Here at Brittany’s Pantry, I am toasting up some almonds to munch on during a New Years cocktail party, football game, or just as a healthy snack this season! They are easy and they pack and travel well. Definitely keep them in mind if you need to fill up a Christmas tin for friends and family! When i was young, we ALWAYS had nuts in the house during the holidays. So I continue what I love and make them often with my own little family!
3 c whole almonds
1 c sugar
1/2 c water
1/2 tsp ground allspice
1/4 c sesame seeds
Cover a large sheet pan with parchment or wax paper. Set aside. In a large saute pan, combine the sugar, water, and allspice over medium heat. Stir often until the mixture starts to bubble and boil, then stir continuously. When the liquid drips from your spoon and forms a thread (thread stage or between 225 and 235 degrees F on a candy thermometer) add the almonds and seeds. Stir well, coating the nuts, and continue to stir as the sugar starts to crystalize. When the nuts start to look ‘dry’, remove to the sheet pan and spread out to cool. DO NOT TOUCH! The sugar is SUPER hot! Let cool completely and store in an airtight container. Enjoy!
Don’t miss a thing! Check out all the other posts as we celebrate the Christmas season!
Tamyra at Positively Southern
Shelly at ConfettiStyle
Marsha at M Jones Style
Gwynn Swirls of Flavor
Lisa at Cluttercafe
Pat at Life at Lydia’s House
Brittany at Brittany’s Pantry-You are here!
Heather at Totally Tailgates