I am not from the Southern US. You can probably tell by the recipes I post. Even those in the north do enjoy southern fare. Buttermilk fried chicken, hot chicken, gumbo, jambalaya, and many others. However, there is a beloved dish that I was not aware of until recently, and that’s bog. The dish consists of rice, chicken or pork and sausage. According to South Carolina Just Right, “The name “bog” probably comes from the wetness of the dish, although some speculate that it may come from the bogginess of the area where it is popular.” Whatever the case, I’m all for this dish. I’m also not going to make this in the purist way. South Carolina Just Right also notes, “While there are recipes around that include green peppers and other vegetables, purists insist that the only ingredients should be chicken, smoked sausage, rice, salt and pepper and perhaps onion. Put a few drops of your favorite hot sauce on top, and it should be perfect.” If you have been following our blog for a while, you know that I will be adding some vegetables. However, this is really a one pot meal. I’m going to use my instant pot for this, but you can use a stock pot as well. I’m starting with a recipe by Southern Bite and adapting with adding some veggies and controlling the fat, carbs and salt.
Here are the original stats:
Here’s what I changed:
- I am removing the skin from the chicken to reduce the fat in the recipe.
- I am adding in red bell pepper and carrot to increase the vitamins A and C.
- I am swapping out the smoked sausage for a ground turkey sausage to reduce the fat and sodium.
- I am swapping the white rice for brown to add more fiber.
- I reduced the amount of rice by half to reduce the carbs and calories.
- I reduced the butter by half to reduce the fat and calories.
- I increased the servings to 18 to reduce the calories.
Here are the final stats:
Here is the final recipe:
- 1 (4 to 5 lb) whole chicken, skin removed
- 2 ribs celery
- 1 yellow onion
- 3 cloves garlic
- 2 tablespoons unsalted butter
- 1 recipe ground turkey smokes sausage
- 8 red bell peppers, chopped
- 1 carrot, chopped
- 2 cups long grain rice
Ground Turkey Smoked Sausage
- 1 pound ground turkey
- 1/4 cup chopped garlic
- 3 teaspoons chili powder
- 2 tablespoons paprika
- 1 teaspoon cayenne
- 1 teaspoons ground cumin
- 1 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon liquid smoke
- Add the turkey and the seasonings to a bowl and mix well. Set in the refrigerator until needed.
If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot or the instant pot.
Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add a dask of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat. For the instant pot, cover and pressure cook on high for 32 to 40 minutes. Allow for a natural release.
Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
Strain the broth from the pot through a fine mesh strainer and set aside.
In a large Dutch oven with a tight fitting lid, add the butter and melt. Add the sausage to the pot along with the carrot and bell pepper to the pot. Cook over medium-low heat to just brown the sausage. Add 8 cups of the reserved broth to the pot and bring to a rolling boil. Add more salt and pepper to taste. Add the rice and stir well. Add the shredded chicken. Reduce the heat to a simmer, cover, and cook for 45 minutes, stirring once or twice, or until the rice is tender and most of the liquid is absorbed. Add additional broth if necessary. For the instant pot: brown the sausage and vegetables on sauté mode until the meat is browned. Add the rice and 8 cups of broth. Pressure cook on high for 20 minutes and allow for a natural release. Serve immediately.