Chicken Bog (Grand Strand)
Chicken bog is a one-pot rice dish from South Carolina's Grand Strand, and this version needs only five ingredients. The chicken and onion are boiled first, so the rice later cooks in the broth they make. Smoked sausage adds salt and a little fat, and black pepper carries the seasoning. It feeds eight with one pot to wash, which suits potlucks and church suppers.
Instructions
Put the chicken and chopped onion in a large pot with 4 cups of water and bring to a boil. Cook until the chicken is tender and pulls easily from the bone.
If you prefer boneless meat, lift the chicken out, remove the bones, and return the meat to the pot.
Cut the smoked sausage into pieces about ½ inch thick. Add the sausage, black pepper and rice to the pot and stir to combine.
Reduce the heat and simmer until the rice is cooked through and the broth has been completely absorbed. The finished dish should be moist and soft, not soupy.
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