If you are looking for a meal that will remind you of home, friends, and family. Then this is a recipe that you will want to add to you collection.
In South Carolina during the 1700s and into the early 1900s rice was a staple cash crop in the coastal areas. During this time South Carolina was the largest rice producer in the USA. Today most of the Rice Field are used for Game Management and Plantation homes but,
there still are some Rice Plantations in Darlington County that are continuing the rice harvesting tradition.
Chicken Bog is a dish that is closely related to a Chicken Perlo. One key difference and that is where the Bog part of the name comes into play. You see, Chicken Bog is a very moist dish where as Perlo is normally a dryer dish. In addition to that, Chicken Bog is loaded with Chicken and Sausage that makes this almost a stew like meal.
This is a recipe that has been around Conway and Loris for decades. They even have a Chicken Bog contest in Loris, SC every year called the Loris Bog-off. I remember this dish as a staple for church potlucks, family reunions and other social get togethers. Even today this is one of the most requested meals we get for catering events. But most of my fondest memories about Chicken Bog is from eating it at the hunting camp during lunch. All of us would gather back a camp for lunch and someone would always have a big pot of chicken bog for everyone to enjoy. Normally you can spend about $15.00 bucks and feed a large group and have plenty for leftovers. I remember sitting around the table and listen to all the old stories while enjoying a plate of Chicken Bog.
We hope that you watch these videos and that it helps you. Please know that if you have any questions, please feel free to reach out to me and I will be happy to help. Good luck and hope to see you at a BBQ competition somewhere.
CHICKEN BOG - A Traditional of South Carolina Dish
- cast iron pot
- Weber Grill
- Royal Oak Charcoal
- 5 ea. Bone in and skin on Chicken Thighs
- 2 packs Beef Link Sausage
- 1 tbsp Black Pepper
- 1 tbsp Kosher Salt
- 1 ea. Medium Onion - Diced
- 4 cups Water
- 1-1/2 cups rice
- Light the charcoals
- Place the Chicken Thighs into the Dutch oven
- Add Black Pepper, Kosher Salt and Chopped onions
- Add 4 cups of water & Mix everything together
- When the charcoals are white hot. Place the Dutch Oven in the center of the grill and dump the hot coals all around the Dutch oven. Make sure to evenly spread them around the pot
- Around an hour into the cook. The chicken should be done and fall off the bone tender.
- Remove the pot from the coals and allow it to rest.
- When the chicken has rested enough for you to use your hands and shred the chicken into small pieces and remove the bones.
- Return the Pot to the Hot coals
- When the water has returned to a boil, add in the 1-1/2” cups of rice. (You want to have a 2:1 ratio. 2 cups of water to 1 cup of rice.
- Stir to make sure that the rice is loose and not clumped together.
- Once the rice has started to expand and absorb the water, add the sausage, and give another stir.
- When all the water has been absorbed by the rice and the rice is done. Remove the pot from the charcoals and let it for about 10-minutes. Remember that the Cast-Iron pot will continue to cook even after it has been removed from the heat because of the residual heat.
- Serve and Enjoy
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.