Chicken LP-Bog

If you have ever visited us on Sullivan’s Island then you no doubt have been to the Obstinate Daughter for the Friday night welcome dinner.  Since guests always come in on Friday, but at different times, we kick the weekend off with cocktails at the house, usually the Frozen Vodka with Basil and then golf cart down to dinner.   It’s a great way to disconnect, you know the time in life they you forget to check your iPhone, live in real time and are not carrying on a text conversations with people a thousand miles away about some project.

One of the dishes on the dinner menu is The Country Captain which is a variation of the old southern favorite The Chicken Bog. But we have switched it up to a curried rice dish that is a big crowd pleaser even for the curry haters.  This is a great one dish meal for a lunch or simple dinner.  You can leave out the chicken and serve as a side-dish.

Ingredients 

• 1 cup shallots, finely chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon garlic cloves, finely chopped
• Extra virgin olive oil
• 2 tablespoons of curry powder, separated in half
• 2 cups Carolina Gold rice (or long grain white rise)
• 4 cups of homemade chicken stock
• 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper
• 2 large chicken breasts on the bone with skin on
• 1 pound smoked sausage
• 1/4 cup yellow raisins (very optional)
• 1 cup frozen peas
• 1 tablespoon cup chives, finely chopped
• 1/4 cup chopped cashews that have been toasted for 7 minutes in a 375 degree oven or sliced alonds

Making It

• Turn the oven to 425, remove the skins from the breasts and set aside, salt and Pepper the chicken breast and roast for 30 minutes, wrap in tinfoil when taken out and let rest for 15 minutes then tear the meat off in bite size chunks
• Take the smoked sausage and cut into 1/4 in pieces, sear in a sauté pan over medium high hear for ten minutes
• Set the oven to 350 and take the skin of the breasts and lat flat on a baking sheet lined with parchment paper, then season with salt and pepper then place another  piece of parchment paper on top and place another baking sheet on top so the skins do not curl.  Bake for an hour until very crispy
• In a 4 quart sauce pan over medium heat, drizzle extra virgin olive oil and sauté the shallots, red pepper flakes and 1 tablespoons of curry  for 5 minutes, add garlic and cook for another minutes then add the rice for a minute and add the chicken stock, bring to a boil, turn heat to simmer and cook for another 15-18 minutes, the stir on the chicken, peas, remaining curry (to taste) and put the cover back on for an addition 8 minutes.  Stir in the chives and almonds, salt and pepper and serve hot with the skin on top