Chicken Bog

I'm fixing to show y'all how I make a very simple down-home dish that Southerners just love

And I'm amazed that even though it's a very simple dish, people may not quite understand how to cook it

So we're fixing to talk about it. People in South Carolina call this chicken bog

People in Georgia call it chicken and rice. I love the name chicken bog, though

Now, I've gotten one quart of water boiling. I'm going to add another quart, giving us eight cups of water

Now, I'm adding house seasoning to that water, a seasoning salt, black pepper, and a few bay leaves

a stick of butter, an onion. Now, the recipe calls for red pepper

but I think I'm gonna put some Louisiana hot sauce in it

Now, I'm gonna take one three-pound chicken fryer and put over in here I have cut this into quarters and I going to add some smoked kielbasa and we going to let that come to a boil

And I'm going to put the lid back on it, but I'm not going to seal this dish

I'm going to put the lid on it like this because as that's boiling

I want it to take away some of the water in there

I don't want chicken and rice soup. I want chicken bog. Now I'm going to move this pot back here to this burner, and I've got another pot ready

that the chicken is already done in. Our pot is still nice and hot and boiling, and I'm going to remove that chicken and bring

it over here and start picking it. Now you could actually make this dish and leave the chicken on the bone

but I'm gonna pick it for them. All right, now we're gonna add long grain white rice

to that boiling water. And I'm gonna stir that and let it cook

for about 10 minutes And then I gonna put the lid on and let it cook for 10 more You need to allow about 20 minutes for rice to be really done through and through

and be nice and fluffy. And I'm going to have to let this chicken cool just for a few minutes

because it's some hot chicken. All right, I cooked the rice for 10 minutes without the lid

and now I've cooked it for 10 minutes with the lid. So when I check this pot, the rice should be nice and fluffy

and have drank up all that chicken broth. So I'm almost through with the chicken

I'm trying to pick it rather carefully. And I don't like to get any cartilage or bone in my chicken bog

All right, now it's time to see if our rice has drank up all that liquid

I hope it's not too soupy, and I hope it's not too, too stiff

Oh, it looks good. That the texture and consistency that I like it And in we go

I make this dish when I want to keep things very, very simple

but very delicious. I think I'm going to have to taste it

It just looks too, too good. And I love just tomatoes and onions and cucumbers served along with this

Mmm. Looks so good. Oh, it's so pretty outside

So good