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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Chicken Bog is not only a staple in the south but also a tradition. Cooking it is a bit of an art - otherwise - you end up with sticky goey rice or a brown crust on the bottom of the pan. In my quest for perfect every time bog - I turned to my trusty rice cooker. This recipe yields never fail bog with perfect fluffy rice time after time! Ingredients:
2 lbs chicken thighs, skin on |
2 lbs smoked sausage, sliceed 1/2-inch thick |
2 slices pepper bacon, thick cut |
1 cup onion, chopped |
2 tablespoons butter |
2 teaspoons seasoning salt, lawry's |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 1/2 teaspoons black pepper |
1/4 teaspoon cayenne pepper, omit if you don't want the heat |
6 cups chicken stock |
3 cups raw white rice |
Directions:
1. In a large pot over medium heat cook the bacon until it is crisp. Remove and set aside to cool. Crumble once cooled.
2. Add the butter to the bacon grease and brown the sasuage.
3. Add the onions and cook unitl they begin to brown.
4. Place the chicken thighs in the pot and add the chicken stock.
5. Add the crumbled bacon, season salt, garlic powder, onion powder, black pepper and cayenne if you are using it.
6. Bring the pot to a boil and then put on low heat to cook the chicken, about 30-40 minutes.
7. Cut off the heat and remove the chicken thighs. Let them cool, discard the skins and pick the meat off the bones. Return the chicken meat to the pot.
8. Place the 3 cups of rice in your rice cooker and dump in the entire contents of the pot.
9. Push the cook button on your rice cooker - at the end of the cycle you will have perfect chicken bog!
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