Thursday, April 7, 2011

Chicken Bog...Yum!

Many of you have asked, so here it is:

Chicken Bog (Pronounced 'Chicken Bawg' — it's a southern thang, y'all!)

• 1 cup rice
• sausage (your choice: I get Beef Kielbasa) cut into 1-inch chunks
• chicken (boiled & shredded)
• salt & pepper to taste

Stovetop Directions (for quicker prep):
Cook and shred chicken first. Set aside. Use 2 cups of the water you boiled the chicken in (for flavor) and bring to boil. Add rice and sausage. Simmer covered 20 minutes. Add chicken at the end so you don't overcook it. Salt and pepper to taste.

Crockpot Directions (for leisure cooking):
Cook and shred your chicken. Add chicken to crockpot, along with sausage, rice and about 3 cups of water (Again, I use the chicken water b/c it makes the final product more flavorful. Feel free, also, to add a chicken bouillon). Cook on low for about 3 hours, or until rice is done and liquid cooks down.


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