or you can call it "Chicken Boggy Bog" if you're a dork like me.
This is a Paula Deen recipe that I've been making for years. I only make a few small changes. It has become quite famous.
Chicken Bog might sound gross, but trust me on this one, it is freaking awesome.
1 chicken, quartered
1 pound smoked sausage
1 cup chopped onion (about 1/2 an onion)
1 stick butter
2 teaspoons Seasoned Salt
*2 teaspoons House Seasoning
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper (cayenne)
3 bay leaves
8 cups water
3 cups raw white rice
Slice the sausage into 1/2 inch pieces. In a large stockpot, combine the chicken, sausage, onion, butter, seasonings, and bay leaves. Add the water and bring to a boil. Cover and cook at a low boil for 40 minutes. Remove chicken from the pot and let cool slightly. Pick the meat, discarding bones and skin. Meanwhile, add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done and most of the liquid is absorbed (it should be "wet", hence the name "bog"). Remove the bay leaves and stir-in the chicken.
*House Seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder
Store in an airtight container--is good on almost everything...especially potatoes!
It's a bog eat bog world out there, so go eat some bog.