Pembroke Chicken Bog
5 lbs whole chicken
½ lb bacon
1 large onion, chopped
1 large green bell pepper, chopped
2 large cloves garlic, chopped
6 hard boiled eggs, shell peeled then chopped
8 cups water
4 cups uncooked rice
½ cup butter
Extra large pot with cover.
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.
Fry bacon until crispy then place on paper towels to drain and cool.
Once cool crumble bacon.
Leave a small amount of bacon grease in frying pan and sauté onions and bell peppers for 1 minute.
After 1 minute add garlic to sauté and sauté another 1 ½ minutes then remove from heat.
Remove onions, bell peppers and garlic from frying pan to the pot the chicken was boiled in (The water the chicken was cooked in should still be in the pot).
Bring to a boil.
Once boiling, add chicken rice and butter and mix well.
Reduce heat to low and cover.
Cook for around 1 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.)
Remove from heat and stir inn bacon and eggs mixing thoroughly.
Serve in a shallow bowl with a side of cornbread.
You can use Chicken Bog as a stuffing:
You can also make chicken bog as a side item to a pork tenderloin dish such as: