Kents Chicken Bog For A Crowd Recipes

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KENT'S CHICKEN BOG FOR A CROWD

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



Kent's Chicken Bog For a Crowd image

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

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

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