Saturday, October 2, 2010

Chicken Bog

I was first introduced to this dish when we lived in Navarre, Florida.  A friend of ours, who was living there at the time, was a native of North Carolina where it was popular.  I hope you all will enjoy this twist on chicken and rice as much as our family does!

Chicken Bog
3 chicken breasts (with or without bone)
1 pkg. smoked sausage
5 c. chicken broth (use the broth you'll cook the chicken in)
2 c. long grain rice, raw (I prefer Uncle Ben's)
1 stick margarine (cut in half)
season salt & pepper

Using a large pot, boil the chicken, 1/2 of the margarine, and season salt  in lots of water until fully cooked.  (Remember... you need 5 cups of broth to use later on, and the water evaporates while you cook it.)  Set
5 c. broth aside.  Boil sausage in a separate pot for 15 minutes.  (Do not reserve the sausage water.  Pour it out.)  Cut the chicken into bite size pieces and sausage into small circles.  Set aside.  In a large pot, combine the 5 c. chicken broth, the other 1/2 stick of margarine, salt and pepper (to taste).  Bring to a boil.  Add chicken, sausage, and rice.  Lower heat and cover.  Cook 30 minutes. 

I typically serve this dish with ford hook lima beans and biscuits. 

Monkey Bread

This is a family favorite!  When we were living in Valdosta, I would make this almost every Sunday night!  Our friends would come over and bring their own bag (of food) and I would have this baking for us to enjoy for dessert.  One friend always requested milk with hers =). 

This is also our standard "sleepover" breakfast.  And since I made it just this morning, I thought I would post the recipe for you to enjoy as well!


4 cans refrigerator biscuits
1 tsp. cinnamon
1/2 c. sugar
1 stick butter (I use real butter!) at room temperature
1 cup brown sugar, packed (I use dark brown sugar.)
1/2 cup pecans, raisins, and or thinly sliced apples if desired.

Mix sugar and cinnamon in a mixing bowl. Tear each biscuit into 4 pieces.
Toss biscuit pieces into cinnamon sugar mixture (several at a time) to coat well.

If you choose to add the pecans, raisins, or apples, sprinkle them onto the bottom of your pan.

Place biscuit pieces in a tube or Bundt pan until all are used. (Spray pan with non-stick cooking spray.)

Mix softened butter and brown sugar with a fork until crumbly. Sprinkle over biscuits.

Bake at 350°F for 30 minutes. Cool for 10 minutes on a wire rack. Turn upside down to serve.