A distant cousin of pilau, chicken bog combines the best qualities of both chicken and rice.
A distant cousin ofpilau, chicken bog combines the best qualities of bothchicken and rice.
The chicken is juicy and flavorful, and the rice absorbs the flavor of the chicken and spices.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In this Southern-style rice, the grains don’t stick together.
Learn how to make chicken bog.
It’s a great way to feed a large crowd.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can I Make Chicken Bog Ahead?
Chicken bog can be prepared in advance.
Skip the garnishes until ready to serve.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you’ve got the option to also freeze chicken bog for up to three months.
Thaw overnight in the refrigerator if frozen.
Garnish as desired before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes.
Reduce heat to low.
Cover and simmer until rice is just cooked through, about 18 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Uncover and discard rind; stir in chicken.
Cook until chicken is heated through, about 5 minutes.
Frequently Asked Questions
Long-grain white rice is typically used for chicken bog.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It cooks up fluffy and moist, and absorbs the flavors of the dish well.
If preferred, you might substitute with other types of rice, although the cooking time may vary.
Chicken bog can be prepared ahead and frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Store the cooled dish in the freezer, well-wrapped or in an airtight container, for up 3 months.
Thaw overnight in the refrigerator before reheating on the stovetop until hot throughout.
