Tom's Chicken Bog
My ancestral roots extend back to the fertile soil along the banks of the Pee Dee River in South Carolina and the Lumber River in North Carolina. It is a farming area and, in its heyday, it was home to a thriving tobacco market. The area is also the home to “chicken bog,” a rice dish that has long been the featured fare at barn suppers, church socials and political rallies throughout the region. Known as chicken pileau (per-low) to the uppity people of the low country, chicken bog basically consists of “chicken and rice and everything nice.” Whether it is named for its soggy consistency or the swampy black water region where it originated, I cannot say.
I can say, unequivocally, that chicken bog is my favorite food. Chicken bog is a meal to share with friends, it is almost impossible to prepare in small batches and its very nature suggests a party. It is an excellent choice for holiday gatherings. Actually, it is much more than a meal – it is an experience. Legend has it that, during the “War of Northern Aggression,” one Yankee officer actually switched sides after sampling a bowl of bog.
Chicken bog even has its own festival – the annual Loris Bog-Off. Each October crowds gather in this Horry County (SC) town for a parade, arts & crafts displays, games, musical entertainment and a chicken bog cooking contest. Each “chef” has his or her special variation, usually a closely guarded family recipe passed down through the generations.
Although Nancy and I lived in Loris for three years, I never entered the contest – it remains one of my life goals. Through trial and error, I have developed my own unique recipe that I enjoy sharing with family and friends each fall. I am pleased to share it with you. Enjoy!
1 fat hen (3-5 lb. cut-up whole chicken)
1 large yellow onion (chopped)
1 Hillshire Farms Kielbasa (or other cooked sausage) cut in 1/6 inch slices
2 cans of Cream of Chicken soup
1 can of Cream of Mushroom soup
1 can of sliced mushrooms
Black Peppercorns
2 lbs. long white grain rice
2 packs of Mahatma ® Saffron Yellow Rice
Assorted Secret Spices
Cook hen and chopped onion in large pot of rapidly boiling water. Aggressively season with secret spices and black peppercorns. (You may add your your favorite spices such as red pepper, garlic, salt, etc. according to your attitude and tastes.) Cook chicken until it begins falling off the bone, then remove chicken for deboning. Add Kilbasa sausage slices, mushrooms and soup to the boiling pot. Debone chicken and return meat to pot. When the pot returns to a rapid boil, add the rice and reduce heat. Be careful here because crunchy or scorched rice can ruin a good bog (This is where it becomes an art). The cook may now treat himself/herself to a cup of broth (a true delicacy) as the rice absorbs all of the liquid. Remove from the stove and serve hot. Share with friends and family!
Yummy yummy! I can't wait to make this. Below is the link to my blog. Let's trade subscriptions!
http://www.brevardncrealestateblog.com/
Reply to this
I was searching for what to cook for dinner and I came across your post. Thanks
Reply to this
My mom asked me what to cook for dinner and I suggested your recipe. One of the best meals I have. :0
Reply to this
Glad you enjoyed the Chicken Bog! I enjoyed visiting your website. Perhaps one day I will be able to visit "the old country," and spend a few days on Holiday. Best wishes. (And be sure to share the chicken bog recipe with your friends.).
Reply to this
Thanks so much for the recipe, I have enjoyed reviewing your culinary adventures! I tossed in a half pound of the biggest whole shrimp I could find for the last bit and tripled your recipe, and added a can of baby corn. We had a delightful feast!
Reply to this
This is the best coconut chicken soup recipe out there. I made it without the kaffir lime leaves or the fish sauce and used regular ginger instead of galangal and it was simply amazing. To all the vegetarians: you really don't need the fish sauce for the taste to stay great and can substitute the chicken stock for vegetable stock. Thank you so much for the recipe!!! Keep 'em coming
Reply to this
Hi there, a friend who has been to Thailand made a soup called Tom Ka Gai but without Bok Choy and with Shrimp. can you tell me if this is a different version or maybe she's mixed up the names?
Reply to this
Thanks so much for the recipe, I have enjoyed reviewing your culinary adventures! I tossed in a half pound of the biggest whole shrimp I could find for the last bit and tripled your recipe, and added a can of baby corn. We had a delightful feast!
Reply to this
I live in SC and just told my husband we needed to make some next week! Thanks for the recipe, will have to try it with sausage.
Reply to this
I just read the article that a friend posted, well i gotta say it definitely makes you wonder that's for sure, but if its true which would be awesome, that is just a cool thing to know, another reason to want to get into motorcycle riding. But hey would it then (if this is true) help with memory like short term or long term, just curious. Any info can be good info.
Reply to this
Good save! This looks so creamy and delicious. I usually turn to pasta when I need dinner in hurry. And frozen shrimp! They thaw out so quick.
Reply to this
This article gives the light in which we can observe the reality. this is very nice one and gives in depth information. thanks for this nice article
Reply to this
I would like to appreciate the efforts you have made in writing this article and i am hoping the same good work from you in the future as well.
Reply to this
Restaurants that don't automatically give you spoons probably don't do so because 90 percent of their diners don't use them. If they were to include them, it would waste time, money, and water washing a bunch of silverware that most people don't use. Is it really that big a deal to just ask for a spoon?
Reply to this
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Reply to this
My great-grandmother was originally from Indiana before she ended up in California. Holiday meals at her house always ended with persimmon pudding. I have never met anyone who even heard of it, let alone taste it. Thank you, Mark Kurlansky for bringing back that memory.
Reply to this
Great post! I am just starting out in community management/marketing media and trying to learn how to do it well - resources like this article are incredibly helpful. As our company is based in the US, it?s all a bit new to us. The example above is something that I worry about as well, how to show your own genuine enthusiasm and share the fact that your product is useful in that case.
Reply to this
Thanks for taking the time to discuss this, I feel strongly about it and love learning more on this topic. If possible, as you gain expertise, would you mind updating your blog with more information? It is extremely helpful and beneficial to your readers.
Reply to this