South Carolina Chicken Bog is a cherished dish that combines the flavors of the American South into one comforting and hearty meal. This one-pot wonder, also known as Chicken Perlo, is a beloved tradition that has been passed down through generations. With tender chicken, flavorful sausage, aromatic spices, and long-grain rice, it’s a satisfying and delicious dish that brings the essence of South Carolina to your table.
Ingredients
For the Chicken Bog:
- 4 cups long-grain white rice
- 1 whole chicken (about 3-4 pounds), cut into parts
- 1 pound smoked sausage (such as Andouille or kielbasa), sliced
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 8 cups chicken broth (homemade or store-bought)
- 2 bay leaves
- 2 tablespoons vegetable oil
- Chopped fresh parsley for garnish (optional)
Instructions
Preparing the Chicken Bog:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the sliced sausage and cook until it’s browned and has released some of its flavorful oils. Remove the sausage from the pot and set it aside.
- In the same pot, add the chicken pieces. Season them with salt, black pepper, dried thyme, dried oregano, paprika, and cayenne pepper.
- Sear the chicken until it’s golden brown on all sides. This should take about 5-7 minutes. Remove the chicken from the pot and set it aside with the sausage.
- In the same pot, add the chopped onion, bell pepper, celery, and minced garlic. Cook these vegetables until they are softened and aromatic, about 5-7 minutes.
- Return the sausage and chicken to the pot.
Cooking the Chicken Bog:
- Add the long-grain white rice to the pot and stir it into the mixture, allowing the rice to toast for a minute or two.
- Pour in the chicken broth and add the bay leaves. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Taste the Chicken Bog and adjust the seasoning with more salt and pepper if needed.
Serving:
- Once the rice is tender and the flavors have melded, remove the bay leaves.
- Serve your South Carolina Chicken Bog hot, garnished with chopped fresh parsley if desired.
Variations and Tips
- Protein Choices: While chicken and sausage are traditional, you can experiment with other proteins like shrimp, pork, or turkey.
- Spice Level: Adjust the amount of cayenne pepper to suit your spice preference. South Carolina Chicken Bog can range from mildly spiced to fiery hot.
- Vegetables: Feel free to add other vegetables like okra, tomatoes, or peas for extra flavor and color.
- Smoked Meats: If you can’t find smoked sausage, smoked ham hocks or turkey can be used to impart that smoky flavor.
- Make It Ahead: This dish often tastes even better the next day as the flavors continue to meld. It’s a great option for meal prep.
- Garnish: In addition to parsley, you can garnish your Chicken Bog with sliced green onions or a squeeze of fresh lemon juice.
- Storage: Store any leftover Chicken Bog in an airtight container in the refrigerator. It can be reheated on the stovetop or in the microwave.
South Carolina Chicken Bog is a comforting and flavorful Southern classic that brings together the richness of chicken and sausage with the warmth of aromatic spices and long-grain rice. It’s a dish that embodies the heart and soul of Southern cuisine and is perfect for family gatherings, special occasions, or simply enjoying a taste of South Carolina in the comfort of your own home. Savor every spoonful of this cherished Southern comfort food!
