Very nice recipe. This is a familiar dish in the south - more commonly
referred to as "chicken bog". Here is a link with a history and a few
recipes:

http://members.tripod.com/~andrews_sc/chickenbog.htm


************************************************** *****
www.outdoorculinary.com

Very nice recipe. This is a familiar dish in the south - more commonly
referred to as "chicken bog". Here is a link with a history and a few
recipes:

http://members.tripod.com/~andrews_sc/chickenbog.htm


************************************************** *****
www.outdoorculinary.com

One time on Usenet, "Outdoor Grilling & Cooking" > said:

> Very nice recipe. This is a familiar dish in the south - more commonly
> referred to as "chicken bog". Here is a link with a history and a few
> recipes:
>
> http://members.tripod.com/~andrews_sc/chickenbog.htm

Interesting -- the first recipe is very similar to something I make in
the crock pot, sans bacon...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

One time on Usenet, "Outdoor Grilling & Cooking" > said:

> Very nice recipe. This is a familiar dish in the south - more commonly
> referred to as "chicken bog". Here is a link with a history and a few
> recipes:
>
> http://members.tripod.com/~andrews_sc/chickenbog.htm

Interesting -- the first recipe is very similar to something I make in
the crock pot, sans bacon...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF

Ed Grabau and Pam Jacoby wrote:

> Ed and I got interested in this particular food stuff due to a
mystery (with
> recipe) book. I requested help here and on rec.arts.mystery. Well,
you all
> in RFC let me down, but the RAM peoples came through.
>
> The history is, for starters, the correct name for this dish is
pilau.
> Those of you who are into serious seasonings and true recipes should
do a
> Google on that term. You'll find some truly fine and well-seasoned
recipes.
>
> Pilau is an African dish that arrived in the southeastern US through
the
> Carribean.

Here is the recipe from _Chef Paul Prudhomme's Seasoned America_, 1991:

CAROLINA CHICKEN PILAU

Makes 6 Servings

Often pronounced "perloo," this dish gained popularity in the South
during the years of busy spice trading with ships from India in the
ports of Charleston and Savannah. There are many versions, but
basically pilau is steamed rice with meat, chicken, or fish. Our pilau
tastes even better the second day, so if you can, prepare it a day
ahead.

SEASONING MIX

1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon dry mustard
1 tablespoon salt
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons dried thyme leaves
2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 teaspoon dried tarragon leaves

***

1 (3- to 3 1/2 pound) chicken, cut into 8 pieces, all visible fat
removed
12 slices bacon, diced
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
3 bay leaves
6 cups chicken stock (see page 11), in all
1/4 cup all purpose flour
1 teaspoon minced fresh garlic
1 cup thickly sliced carrots
1 1/2 cups sliced celery (cut on the diagonal)
2 cups uncooked converted rice

Preheat the oven to 350=B0.

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes
7 tablespoons plus 1 teaspoon.

Sprinkle 1 tablespoon plus 2 teaspoons seasoning mix all over the
chicken and pat it in with your hands.

Place the bacon in a 5-quart ovenproof pot over high heat. Cook,
stirring occasionally, until the bacon is brown and crisp, about 10
minutes. Remove the bacon with a slotted spoon and set aside.

Add the seasoned chicken, skin side down, to the bacon fat in the pot.
Cover and cook, turning once or twice, until browned on all sides,
about 7 to 9 minutes. (You'll probably have to cook the chicken in 2
batches.) Remove the chicken pieces to a bowl.

Drain off all but 3 tablespoons of the fat from the pot. Add the
onions, chopped celery, and bell peppers. Cook, stirring occasionally
and scraping up the crust that forms on the bottom of the pot, about 2
minutes. Stir in the bay leaves, cover the pot, and cook 3 minutes.
Stir in 3 tablespoons of the seasoning mix, cover the pot, and cook 2
to 3 minutes. Stir in the flour, and as soon as it turns a rich brown
color and begins to stick to the bottom of the pot (which will be
almost immediately, so have your stock ready) add 1 cup of the chicken
stock and scrape up the crust from the bottom of the pot. Cook,
uncovered, stirring gently once or twice, until the mixture sticks to
the bottom of the pot, about 2 minutes. Add 1 cup more chicken stock,
scrape the pot bottom again, and bring to a boil, stirring often. Add
the remaining 4 cups stock and the garlic, scrape the pot bottom, and
cook 1 minute. Add the remaining seasoning mix and bring to a boil,
whipping constantly with a wire whisk. Boil, without whisking, 2
minutes, then add the carrots, sliced celery, rice, and the chicken
pieces and any accumulated juices. Stir well, cover, and bring to a
boil. Transfer the pot to the oven and bake 17 minutes.

Remove from the oven and let sit 10 minutes. Stir in the cooked bacon
and serve immediately, with a light salad. (Or let the pilau come to
room temperature, then refrigerate overnight. Before serving, skim off
any congealed fat, bring to room temperature, and reheat, covered,
either in a slow oven or over low heat on the stovetop.)

Derek Juhl

Ed Grabau and Pam Jacoby wrote:

> Ed and I got interested in this particular food stuff due to a
mystery (with
> recipe) book. I requested help here and on rec.arts.mystery. Well,
you all
> in RFC let me down, but the RAM peoples came through.
>
> The history is, for starters, the correct name for this dish is
pilau.
> Those of you who are into serious seasonings and true recipes should
do a
> Google on that term. You'll find some truly fine and well-seasoned
recipes.
>
> Pilau is an African dish that arrived in the southeastern US through
the
> Carribean.

Here is the recipe from _Chef Paul Prudhomme's Seasoned America_, 1991:

CAROLINA CHICKEN PILAU

Makes 6 Servings

Often pronounced "perloo," this dish gained popularity in the South
during the years of busy spice trading with ships from India in the
ports of Charleston and Savannah. There are many versions, but
basically pilau is steamed rice with meat, chicken, or fish. Our pilau
tastes even better the second day, so if you can, prepare it a day
ahead.

SEASONING MIX

1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon dry mustard
1 tablespoon salt
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
2 1/2 teaspoons dried thyme leaves
2 teaspoons black pepper
1 1/2 teaspoons white pepper
1 teaspoon dried tarragon leaves

***

1 (3- to 3 1/2 pound) chicken, cut into 8 pieces, all visible fat
removed
12 slices bacon, diced
1 cup chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
3 bay leaves
6 cups chicken stock (see page 11), in all
1/4 cup all purpose flour
1 teaspoon minced fresh garlic
1 cup thickly sliced carrots
1 1/2 cups sliced celery (cut on the diagonal)
2 cups uncooked converted rice

Preheat the oven to 350=B0.

Combine the seasoning mix ingredients thoroughly in a small bowl. Makes
7 tablespoons plus 1 teaspoon.

Sprinkle 1 tablespoon plus 2 teaspoons seasoning mix all over the
chicken and pat it in with your hands.

Place the bacon in a 5-quart ovenproof pot over high heat. Cook,
stirring occasionally, until the bacon is brown and crisp, about 10
minutes. Remove the bacon with a slotted spoon and set aside.

Add the seasoned chicken, skin side down, to the bacon fat in the pot.
Cover and cook, turning once or twice, until browned on all sides,
about 7 to 9 minutes. (You'll probably have to cook the chicken in 2
batches.) Remove the chicken pieces to a bowl.

Drain off all but 3 tablespoons of the fat from the pot. Add the
onions, chopped celery, and bell peppers. Cook, stirring occasionally
and scraping up the crust that forms on the bottom of the pot, about 2
minutes. Stir in the bay leaves, cover the pot, and cook 3 minutes.
Stir in 3 tablespoons of the seasoning mix, cover the pot, and cook 2
to 3 minutes. Stir in the flour, and as soon as it turns a rich brown
color and begins to stick to the bottom of the pot (which will be
almost immediately, so have your stock ready) add 1 cup of the chicken
stock and scrape up the crust from the bottom of the pot. Cook,
uncovered, stirring gently once or twice, until the mixture sticks to
the bottom of the pot, about 2 minutes. Add 1 cup more chicken stock,
scrape the pot bottom again, and bring to a boil, stirring often. Add
the remaining 4 cups stock and the garlic, scrape the pot bottom, and
cook 1 minute. Add the remaining seasoning mix and bring to a boil,
whipping constantly with a wire whisk. Boil, without whisking, 2
minutes, then add the carrots, sliced celery, rice, and the chicken
pieces and any accumulated juices. Stir well, cover, and bring to a
boil. Transfer the pot to the oven and bake 17 minutes.

Remove from the oven and let sit 10 minutes. Stir in the cooked bacon
and serve immediately, with a light salad. (Or let the pilau come to
room temperature, then refrigerate overnight. Before serving, skim off
any congealed fat, bring to room temperature, and reheat, covered,
either in a slow oven or over low heat on the stovetop.)

Derek Juhl

Ed Grabau and Pam Jacoby wrote:
> Ed and I got interested in this particular food stuff due to a mystery (with
> recipe) book. I requested help here and on rec.arts.mystery. Well, you all
> in RFC let me down, but the RAM peoples came through.

(snippage of really good sounding recipe for length)

Ahhhh...somebody else reads Laura Childs' "Tea Lady" mysteries!

BK

"B. Kildow" wrote ...
> Ed Grabau and Pam Jacoby wrote:
>> Ed and I got interested in this particular food stuff due to a mystery
>> (with recipe) book. I requested help here and on rec.arts.mystery.
>> Well, you all in RFC let me down, but the RAM peoples came through.
>
> (snippage of really good sounding recipe for length)
>
> Ahhhh...somebody else reads Laura Childs' "Tea Lady" mysteries!
>
> BK
>

Bingo!

Pam