Your Recipe for the Week:

GRAND STRAND CHICKEN BOG
(Or has it is said in the Low-Country: Chicken Perlou)



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/ or Wild Rice
Salt (to taste)
Hot Sauce or a pinch of Cayenne Pepper (to taste)
…and what ever else you fell like throwing in to it.

-- 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.


Also a fun lil’ quiz:
http://www.funtrivia.com/playquiz/quiz138096fd1188.html