Meaty Chicken Bog
Use this recipe for a thick and meaty chicken bog. This chicken bog is great for stuffing spork chops with as well.
1 lbs dark meat chicken
¼ lb bacon
1 medium onion, chopped
1 large cloves garlic, chopped
2 cups water
1 cup uncooked rice
2 tbsp butter
Large pot with cover.
Sauté onions in butter in bottom of pot.
When onions start to soften add garlic and sauté for 1 minute.
Put water and chicken in pot and bring to a boil.
Cook chicken until tender then remove from heat.
Remove chicken from pot and let cool.
Once chicken is cooled remove meat from bones then set aside.
Break the chicken up chunking or shredding.
Bring pot back to a boil.
Once boiling, add chicken rice and butter and mix well.
Reduce heat to low and cover.
Cook for around 1/2 hour lightly stirring twice or three times (Stir to move ingredients off the bottom of pot so it doesn’t burn. Don’t stir too much or the rice will become very sticky. If ingredients do burn on bottom of pot, don’t disturb the burnt part. Remove the rest of chicken bog from the pot then remove burnt part during cleaning.)
Serve in a shallow bowl with a side of cornbread.
You can also use this recipe to make a stuffing.
You can also make chicken bog as a side item to a pork tenderloin dish such as: