"Big Pot" Chicken Bog

Main item: 8-12 chicken breast halves, boned and skinned & then covered with water and boiled until well done & then chopped into small pieces.

• two (2) big (49 1/2 ounce) cans of chicken broth.
• 6 cups uncooked rice.
• a jar of mushroom pieces; two chopped onions.

Spices and taste enhancers:

• tablespoon of salt.

Process: Add all together and cook in chicken broth on medium to medium-high stove-top heat until the rice is done. Refrigerate until the day to be served. When time to prepare, add lots water & heat back up for serving.

Experimenters: though I have not attempted it yet, one could use crab meat and/or shrimp as the meat & substitute cans of clam chowder for the chicken broth and make a Gullah style seafood rice bog (for Gullah recipes, check out Sallie Ann Robinson recipes & cook books as she grew up a 6th-generation Gullah black American on Daufuskie Island, S. C.).

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(posted 2017; addition 27 August 2019)