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Kent's Chicken Bog For A Crowd

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Recipe Summary Kent's Chicken Bog For A Crowd

If you're looking for a crowd-pleasing chicken and rice dinner that can feed an army, your search ends here. Chicken bog, which shares a history with pilau, is a simple South Carolina staple that has stood the test of time. This big-batch chicken bog recipe comes from Kent Huggins, a Carolina native who has perfected his family's technique over decades. What sets Kent's version apart? His chicken bog (which uses a strict 3:1 stock-to-rice ratio) is cooked in the oven. This eliminates the temptation to stir the rice and ensures a perfectly boggy texture.

Ingredients | Kent Cobnuts

10 (8 ounce) bone-in, skin-on chicken thighs

3 (16 oz) rings smoked sausage, sliced

15 cups water

3 tablespoons salt, or to taste

3 teaspoons ground black pepper, divided, or more to taste

5 cups parboiled long-grain white rice

1 tablespoon hot sauce, or to taste

Directions

Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Preheat the oven to 400 degrees F (200 degrees C).

Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.

Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

Use Polish kielbasa, andouille, or a combination of both.

Exact measurements don't matter as long as the stock-to-rice ratio remains 3:1. It's easy to customize this recipe by adding vegetables (onions, carrots, celery, etc.) and your favorite spices to the stock.

The water may reduce a bit as it simmers. If this happens, you can supplement with a bit of store-bought chicken stock or bone broth. Do not add more water during cooking, as this will dilute the stock's flavor.

Info | Kent Cobnuts

prep: 20 mins cook: 3 hrs 5 mins total: 3 hrs 25 mins Servings: 20 Yield: 20 servings

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Main Dish Recipes, Casserole Recipes, Chicken, Rice,