GRAND STRAND CHICKEN BOG
(Added April, 2001)

• 2 ½ lbs. Boneless Chicken Breasts
• 1 cup Chopped Onion
• 1 ½ lbs. Smoked Link Sausage or Kielbasa
• 1 teaspoon ground black pepper
• 2 cups Long Grain White Rice
• Salt (to taste)
• Hot Sauce or a pinch of Cayenne Pepper (optional)

-- Boil chicken breasts & chopped onion in 4 cups of water (6-quart saucepan) until tender

-- Remove the chicken and pull into bite size pieces; put pieces back in pot with broth

-- Slice the sausage into ½” pieces; add sausage, pepper, and rice to pot

-- Simmer slowly until all the broth is absorbed and the rice is fully cooked

-- Salt to taste; I suggest adding a splash or two of hot sauce to get it up on it’s feet!

-- Serves 6-8 people.

-- Note: Chicken Bog keeps nicely in the fridge and often tastes even better the next day.

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