Paleo Chicken Bog

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.

Ingredients

  • ~2 lbs chicken, preferably dark meat and on the bone, I used chicken quarters
  • carrot, celery, onion, whatever you have, roughly chopped
  • thyme
  • water or chicken stock
  • 1 head cauliflower
  • s & p
  • hot sauce

Method

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.

12 thoughts on “Paleo Chicken Bog

  1. Chris C. Reply

    AMAZING!!!!! This recipe is simple, inexpensive, and delicious! I can’t wait to try some of the other recipes on the site!

  2. Stephanie Reply

    I made this meal from our leftover Paleo Thanksgiving “mashed cauliflower” and our roasted chicken. I had both these items but would not have thought to put them together. I just started eating Paleo a week ago and I know I wouldn’t still be doing it if it weren’t for your site. I come here numerous times a day just to get good recipes and because visually, you’re site is the best I’ve seen. ALL recipe blogs should be laid out this good. FABulous! THANK YOU

  3. Shafen Reply

    had this along with the egg (not) drop soup……so good. Thanks Megan!

  4. Buckley Reply

    I made this to great applause except after I strained out the veggies, I added about half of them back into the cauliflower when I mashed it. The grown-ups ate it that way, and I added a little broth back into the kids’. Huge success! I’m pretty sure it’ll be a go to in the winter.

  5. Lauren Reply

    A little late to this post’s party…but, Megan, if you’re still reading comments on this: is it freezer-friendly? I’m wondering how this reheats!

  6. Vanessa P. Reply

    I made this last night! I had a head of cauliflower in my crisper begging to be used up (it was starting to look a little sad) and some leftover roasted chicken quarters. Voila! I found this recipe! It was so good and hearty – a tasty (and cheap!) dinner for a chilly night. Thanks Megan!!

    I am totally loving your site – I just started making us paleo meals this last week and we are so far loving it! Your site is very well organized and everything is so pretty too! I love food, and if i am going to eat it, it has to taste good AND look good too. Your site and recipes do not disappoint!

    Looking forward to trying more out – keep ‘em coming!

    THANK YOU!

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