The Best Dish You’ve Never Had: Chicken Bog

October 8, 2015 | By | Comments (6)

More than 35,000 people turn out each year to honor a dish few outside of Horry County – home to Myrtle Beach, South Carolina – have ever heard of. It’s called Chicken Bog and its origins date back hundreds of years.

Loris Bog Off

Easy to make, hearty enough to stand alone and able to feed a large crowd, it’s no wonder chicken bog has even caught the eye of Ms. Paula Deen herself.

There are many different ways to make Chicken Bog, from adding fresh vegetables like onions and green peppers to dressing with a unique selection of spices. But everyone agrees on the three staples: chicken, rice and sausage.

At the Loris Bog-Off Festival, experts and home cooks work to earn the title of Bog-Off Champion by serving up their own version of the tasty dish. Though most say they stick to the traditional dish for the Bog-Off, in the end many claim it’s the love they add that makes theirs unique.

The event is now in its 36th year and will be held on October 17, 2015. The festival will also have a children’s area, more than 200 different vendors, a car and tractor show, fireworks, and two stages with live entertainment. The event is free to the public.

Want to try your hand at Bog? Here’s a traditional recipe from the Loris Chamber of Commerce:

Chicken Bog

Chicken Bog

6 cups water

1 T salt

1 onion, chopped

1 (3-pound) whole chicken

1 cup long-grain white rice

1/2 pound smoked sausage, sliced

2 T Italian-style seasonings

2 cubes chicken bouillon

Place water, salt and onion in a large pot. Add chicken and bring to a boil; cook until chicken is tender, about 1 hour. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite-size pieces. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon. Bring to a boil and then reduce to simmer and cook covered for 30 minutes. If mixture is too watery or juicy, cook over medium-low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

COMMENTS

  1. Bruce

    Chicken bog is part of a Lumbee powwow that I always look forward to, along with chicken and pastry, cornbread and collards. Being possibly the only Lumbee in Portland OR I just have to make it for myself.

    September 28, 2016 at 4:16 am
  2. What is Chicken Bog? – The Bog Blogg

    […] Retrieved from: Chicken Bog  […]

    May 17, 2016 at 2:05 pm
  3. Chicken bog is a pilaf dish made of rice, chicken, onion, spices, and sausage, stewed chicken and tender rice, swollen with broth and silky with butter | How to cook Southern

    […] The Best Dish You’ve Never Had: Chicken Bog […]

    May 14, 2016 at 2:21 pm
  4. Thomas S.

    Thank you for featuring the Loris Bog-Off in this article. I and my crew have been cooking the chicken bog, that is sold to the public for about 20 years now. The picture above is one of our crew with a pan of bog. We cooked and served 2,750 plates of bog at the Festival yesterday.
    This dish truly is a regional dish and know by several different names just within the state of South Carolina.

    October 18, 2015 at 8:28 pm
  5. karen s

    I have never heard of Chicken Bog…will give it a try!

    October 9, 2015 at 2:04 pm
  6. Kathleen

    Kind of resembles chicken purloo. Maybe same dish, different names?

    October 9, 2015 at 1:24 pm

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