Chicken Bog is a classic dish from the South Carolina Lowcountry. I’ve always been drawn to Southern cooking and to the wonderfully quirky names of its recipes. This one felt instantly familiar, reminiscent of a childhood favorite also made with chicken and rice, so adopting it came naturally.
Both dishes are mild, comforting, and wonderfully simple to make in a single pan, which makes them perfect for an easy weeknight meal. Choose either for a similar flavor and feel, one a bit more exotic in name ‘Chicken Bog’ and the other more homey and colorful.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 1 medium sweet onion, chopped
- 3 medium chopped carrots
- 4-5 sprigs finely chopped fresh flat-leaf parsely
- 4 cloves smashed garlic
- 1 lemon juice and zest
- 1/2 cup basmati rice
- 1/2 rotisserie chicken deboned and shredded
- 3/4 cup chicken broth
- kosher salt and freshly ground black pepper
- top with roughly grated parmesan cheese and serve,
Instructions
Gather all infgredients before starting the recipe.
- Add 1 tbsp butter and 1 tbsp olive oil to a medium sized skillet over medium high heat.
- When the butter has melted and has combined with the olive oil, add 1 medium sweet onion, chopped and 3 medium chopped carrots and stir to combine, Cover with a lid and sauté unti the vegetables begin to soften, about 5-6 minutes.
- Add 4 cloves smashed garlic and cook for one minute or until the garlic becomes fragrant. Add 4-5 sprigs finely chopped fresh flat-leaf parsely and stir to combine.
- Add 1 lemon juice and zest and 1/2 cup basmati rice and stir to combine. Toss the rice until all of the kernels are covered in butter/oil, then add 1/2 rotisserie chicken which has been shredded. Stir to combine.
- Bring broth to a boil, then reduce the heat to medium low and cover the pan with a lid. Cook covered for 50-60 minutes, or until the rice flakes easily with a fork. Check periodically and if the rice looks dry, add additional stock one-two tablespoons at a time.
- Grate parmesan cheese on top and serve.
