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I'm fixing to show y'all how I make a very simple
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down-home dish that Southerners just love.
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And I'm amazed that even though it's a very simple dish,
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people may not quite understand how to cook it.
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So we're fixing to talk about it.
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People in South Carolina, call this chicken bog.
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People in Georgia, call it chicken and rice.
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I love the name chicken bog though.
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Now I've gotten one quart of water boiling,
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I'm going to add another quart
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giving us eight cups of water.
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Now I'm adding house seasoning to that water,
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and a few Bay leaves.
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Now the recipe calls for red pepper, but I think
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I think I'm going to put some Louisiana hot sauce in it.
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Now I'm going to take one three pound chicken fryer
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and put over in here.
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I have cut this into quarters
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and I'm going to add some smoked kielbasa.
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And we're going to let that come to a boil
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and I'm going to put the lid back on it,
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but I'm not going to seal this dish.
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I'm going to put the lid on it like this
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because as that's boiling
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I want it to take away some of the water in there.
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I don't want chicken and rice soup,
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Now I'm going to move this pot back here to this burner.
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And I've got another pot ready
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That the chicken is already done in.
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Our pot is still nice and hot and boiling,
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And I'm going to remove that chicken
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and bring it over here and start picking it.
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Now you could actually make this dish
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and leave the chicken on the bone.
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But I'm going to pick it for them.
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All right, now we're going to add long grain white rice
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to that boiling water.
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And I'm going to stir that and let it cook
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for about 10 minutes.
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And then I'm going to put the lid on
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and let it cook for 10 more.
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You need to allow about 20 minutes for rice to be
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really done through and through and be nice and fluffy.
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And I'm going to have to let this chicken cool just
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for a few minutes, because there's some hot chicken.
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All right.I cooked the rice for 10 minutes without the lid
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and now I've cooked it for 10 minutes with the lid.
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So when I check this pot, the rice should be nice and fluffy
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and have drank up all that chicken broth.
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So I'm almost through with the chicken.
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I'm trying to pick it rather carefully.
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And I don't like to get any cartilage or bone
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All right, now it's time to see if our rice has
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drank up all that liquid.
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I hope it's not too soupy.
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And I hope it's not too, too stiff.
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That's the texture and consistency that I like it.
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When I want to keep things very, very simple
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I think I'm going to have to taste.
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It just looks too, too good.
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And I love just tomatoes and onions
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and cucumbers served along with this.
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Oh, it's so pretty outside.
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It's just good simple,
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
