Brandon was sick (Don’t feel sorry for him. He refused to wear a face mask while sanding down a circa 1950’s piece of furniture.) AND it was a chilly, rainy, gloomy day–so this was the perfect supper. Chicken bog is a classic southern recipe. It’s really just chicken and rice, sometimes sausage, stewed together. Nothing fancy, but definitely homey and comforting.
- ~2 lbs chicken, preferably dark meat and on the bone, I used chicken quarters
- carrot, celery, onion, whatever you have, roughly chopped
- water or chicken stock
- 1 head cauliflower
- s & p
- hot sauce
Remove the skin from the chicken pieces and reserve for fried chicken skins. Place the chicken, chopped vegetables, thyme, s& p, and enough water to cover, in a large saucepan. Simmer until the chicken is cooked through, about 30 minutes.
Remove the chicken and let it cool. Once it’s cool enough to handle, pull the meat apart and either discard the bones or roast them and make chicken stock.
While the chicken is cooling…
Roughly cut the cauliflower into florets. Strain the chicken simmering liquid to remove the veggies and thyme, and pour the liquid back into the saucepan. Pop in the cauliflower pieces. Boil until the cauliflower is tender and cooked through, about 10 minutes. Strain the cauliflower florets and place them back into the saucepan. Using a potato masher (or some similar tool), mash the cauliflower until it’s reached the desired rice-like graininess. Add some chicken liquid if you’d like it to be a little more stew-like. Add the pulled chicken meat and mix together. Serve with a couple dashes of your favorite hot sauce.