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My apologies for being a day late with our Saturday evening recipe. I have been under the weather for a day or so, on top of being called into work all day yesterday. I hope it will be worth the wait.
Today’s recipe is the third recipe in this month’s theme of “Favorite Childhood Recipes”. This is probably my favorite childhood recipe that has stayed with me into adulthood and now is one of our family’s top repeats.
This dish is probably more widely known as Chicken Perleau, but back home we referred to it as Chicken Bog. It is a true one pot meal. The ingredients are cheap, and the dish is healthy, quite filling, and very adaptable. You can do just about anything you want. And to be honest, chicken doesn’t even have to be the main protein. A very close friend and colleague of mine’s sister makes a perleau using salted herring. In the words of my friend, “Put a hurtin’ on it, son!”. So be creative, have fun and customize it however you would like.
The Lucky Wife, when she was pregnant with the Well-Fed Daughter, asked me to put carrots in the dish, and it was the meal she wanted most during the pregnancy. I had grown up with a version that was just seasoned chicken. Every now and then, Mom might throw a pound of smoked sausage into it to add a twist. The photo above shows the dish with both the carrots and the smoked sausage included. Let me say this. This was the first time I have ever combined the two variations and it turned out wonderful. Enjoy.
- 1 whole chicken, cut into 8 pieces
- 1 pound beef smoked sausage link, cut into 2-inch pieces
- 2 large carrots, sliced into coins
- 1 cup uncooked long-grain brown rice
- kosher salt
- garlic powder
- cracked black pepper
- Place chicken pieces in large stockpot. Cover with water. Season water with salt, black pepper and garlic powder.
- Bring chicken to a boil and simmer approximately 1 hour until chicken is thoroughly cooked and tender.
- Remove chicken pieces from pot and place on a plate to cool. Bring stock back to boil.
- Add carrots, rice and sausage into stock. Bring to strong simmer.
- When chicken is cool to the touch and can be handled, remove meat from bones and add to pot. Discard skin and bones.
- Simmer on low heat approximately 30-45 minutes or until rice is cooked.
Note:Â Add additional salt and pepper if desired.
NEED ANY OF THE TOOLS USED?
1 star - Feed it to the dog
2 stars - Surprise your neighbor
The Chef - 5 Stars
The Well-Fed Daughter (12 months old) - (Mommy’s Baby Girl, 5 Stars)
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Find more great recipes at Recipe Roundup
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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