Anecdotal evidence suggests that "Chicken Bog" originated in South Carolina in the Pee Dee Low-country, where it tends to be Boggy!
6 cups water
1 tablespoon salt
2 tsp Black Pepper
1 onion, finely diced
2 c. Shredded cooked chicken
3 1/2 cups chicken
2 cups long-grain white rice
1 pound smoked sausage of your choice, sliced
2 tablespoons Italian Seasoning Mix (Blend of italian spices)
In a large saucepan combine chicken broth, water and diced onion and bring to a boil. Add Rice, Italian seasoning, salt and pepper. Bring it to a boil again, cover, reduce the heat and cook about 17 minutes with pan covered. Uncover, stir, if the rice is sticking to the bottom add up to 1 c. more chicken broth (or water), add kielbasa and shredded cooked chicken. Cover and continue to cook about 10 minutes over low heat.
Chicken bog should be slightly "soupy" in consistency, hence