Saturday, February 28, 2009
Tonight we had a hankering for some chicken bog. We were introduced to this dish by my sister-in-law, Dana, who grew up in Myrtle Beach, South Carolina. This is one of her specialties.
Not only is she beautiful, but I have to say, she makes a damn awesome bog.
Now she and my brother Chris live in Nashville and it’s been much too long since we’ve had a meal together.
I tried calling Dana for her recipe, but she was out. So the Kitchen Genius decided to come up with his own Cape Cod version. In the meantime, my brother emailed these fighting words: “It won't be as good as hers ... or at least not as authentic!”
KG considered this a Throwdown, so here’s his version. He fully expects you to get cooking and send your photos and recipe, Dana - or anyone else who does a fine bog.
The beauty of this dish is how well the flavors meld together. The chicken broth and kielbasa make the rice especially moist and flavorful and the chicken is tender enough to fall off the bone. Love that!
Best of all this recipe feeds six and the ingredients only cost a whopping $10.
Cape Cod Chicken Bog
5 pounds of chicken thighs
Salt and pepper
2 tablespoons olive oil
1 medium onion, medium diced
1/2 red pepper (3/4 cup) medium diced
2 celery stalks, small diced
4 cloves garlic, minced then mashed
4 cups chicken broth
1 1/2 cups rice
1 bay leaf
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 pound turkey kielbasa, sliced
Trim excess skin and fat from chicken thighs. Season with salt and pepper to taste. Heat olive oil in large skillet and brown chicken three minutes per side. Remove from pan and set aside. Place onion, red pepper, celery and garlic in pan and sauté until tender, about four minutes. Add chicken broth, rice, spices and kielbasa. Stir to combine. Pour into enamel roasting pan (or large baking pan). Arrange chicken thighs on top. Cover and bake at 350 degrees for 45 to 50 minutes.
For a printable recipe click here