KENT'S CHICKEN BOG FOR A CROWD

Kent's Chicken Bog For a Crowd image

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.

Provided by Corey Williams

Categories Main Dish Recipes Casserole Recipes Chicken Rice

Time 3h25m

Yield 20

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 38.8 g, Cholesterol 116.7 mg, Fat 30.1 g, Fiber 1.1 g, Protein 38.1 g, SaturatedFat 10.1 g, Sodium 2158.5 mg, Sugar 1.6 g