A dish few outside of Horry County – home to Myrtle Beach, South Carolina – have ever heard of. It’s called Chicken Bog and its origins date back hundreds of years. It’s a very simple comfort dish
Church functions- family gatherings whatever, this is a great throw together meal from Paula Deen
It’s even tastier the next day.
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Paula Deen’s Carolina Chicken Bog
Ingredients
1 (3 lb) chicken, quartered
1 lb smoked link sausage
1 cup chopped onion
1⁄2 cup butter
2 teaspoons seasoning salt (lawrys)
2 teaspoons house seasoning
1 teaspoon ground red pepper
1 teaspoon black pepper
3 bay leaves
8 cups water
3 cups raw white rice
House Seasoning
1 cup salt
1⁄4 cup black pepper
1⁄4 cup garlic powder
Directions
Slice the sausage into 1/2 inch pieces.
In a stockpot combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, boil, cover and cook at low boil 40 minutes. Remove the chicken from the pot and let cool.
Debone the chicken, discard the bones and skin.
Add the rice to the pot and bring to boil, stirring well. boil 10 minutes, reduce heat, cover pot and simmer 10 minutes until rice is done.
Remove the bay leaves, return the chicken to the pot.
House seasoning:.
Mix and store in an airtight container up to 6 months.
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