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Chicken Bog

I have to tell you, I had never even heard the name Chicken Bog, until I moved to the Lowcountry. To native South Carolinians, chicken and rice is nothing new. Its name may differ depending on whom you talk to, whether it is called Chicken Bog, Chicken Pilau, Chicken Perlo, or just plain chicken and rice.

What is the difference between Bog and Perlo? Perlo, also known as “pilaf” or “pilau,” refers to dishes with rice cooked in broth until it reduces, leaving the rice extra moist and flavorful. Compared to chicken bog, chicken perlo is less moist, but that's it. Some even add shrimp, and I may even to try that next time.

The origin of chicken bog’s name has many stories. Some believe that the name is related to the rice, linking the soggy nature of the dish to the very field the rice grows in. Folks in the Pee Dee region of the state, where chicken bog is most popular, have also connected the name to the area, comparing the dish’s wetness to the Pee Dee’s swampy environment.

Its popularity in the Pee Dee and Lowcountry reflects the region’s history with rice. Charleston and its surrounding area was once the center of the rice production world. A dish like chicken bog made perfect sense for the time. It was hardy, easy to make, affordable and could easily feed many people at once.


You will need:

3 boneless chicken breasts halves

2 cups smoked sausage diced

1 box chicken broth

1 1/2 cups Carolina Gold Rice

2 minced garlic cloves

1 cup diced onion

1 cup diced carrots

1 cup diced celery

2 tbsp Butter

Olive oil

1/2 cup White wine

1 tsp Old Bay

1 tsp salt & 1 tsp pepper

1/2 cup chopped curly leaf parsley


Cook chicken breasts in box of broth for about 15 minutes until done. Set aside and let cool, shred chicken and save broth.

On medium heat, coat the bottom of a large pot with olive oil, when hot add sofrito (garlic, onion, carrot, and celery) and cook until soft.

Add sausage and cook another 10 minutes.

Add chicken broth from chicken breast (should be 6 cups if not add some water)wine, salt, pepper and old bay.

Add rice, bring to a low simmer, cover and cook about 15 minutes then add chicken and cook another 10 covered until rice is done. You may need to add a bit of water if you see no remaining liquid. Remove from heat, fluff with fork, add butter and parsley, stir until blended.

Serve with a little paprika on top.

YUMMMMMY I never thought chicken and rice could taste so good!



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