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Santee Cooper Chicken Bog Recipe

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This recipe for Santee Cooper Chicken Bog, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kay Baber

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. chicken pieces
1 cup chopped onion
1 lbs. beef smoked sausage (or Kielbasa)
1 tsp. black pepper
2 cups long grain rice
1 tsp. salt

Directions:
Directions:
Boil chicken and onions in 4 cups water with salt until tender. De-bone chicken.
Slice sausage into inch pieces. Add sausage, rice and pepper to chicken. Simmer until broth is absorbed and rice is cooked.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes plus cooking time
Personal Notes:
Personal Notes:
I brine the chicken pieces the night before I cook them. Also, I usually add celery, a carrot, a garlic clove and 2 bay leaves to the water when cooking the chicken, and typically use chicken broth (or a bouillon cube) rather than plain water. Either finely chop the veggies or remove them from the broth when you debone the chicken. I always use basmati or jasmine rice.

 

 

 

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