Reviewed: May 11, 2013

This was good minus the Italian Seasoning. This originated in low country South Carolina, and it is a favorite staple. However it should be kept simple not fancied up with Italian Seasoning. All you need is salt, pepper, some accent seasoning and maybe a little of lawry seasoning. I hate when someone takes what is designed to be a good simple recipe and change and try to fancy it up to death

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Reviewer:

Regina

Reviewed: Apr. 26, 2013

I learned of this dish from "Welcome to Myrtle Manor", I went by this recipe with only one exception. I used 1 tablespoon of freshly opened italian seasoning instead of the recommended 2 tablespoons. The dish was still overwhelmed by the taste of the italian seasoning. I would strongly advise others to try 1 teaspoon instead. Otherwise this dish was a winner for me. Maybe next time that I make this I think I am going to try a couple of bay leaves in place of the italian seasoning.

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Reviewer:

paul

Reviewed: Feb. 10, 2013

After reading all the reviews I made some changes to the recipe. I used two whole chicken breast (4 frozen breasts), one small onion slivered, 4 brats, 4 cups of water, and 3 teaspoons of chicken consume. I used seasoned salt, garlic, lemon pepper, and dill to my taste (I didn’t measure sorry). I brought all that pervious stuff to a boil. I removed the chicken and added the rice (2 cups not instant). I shredded the chicken and added it to the rice mixture. I ended up only using one chicken breast (they were really large) and added a small can of mushrooms on my sons request. I have never had “Chicken Bog” before so I have nothing to compare this to, but it was awesome! My son ate 1 whole cup! I have to admit it was good! I will defiantly make this again.

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Reviewer:

Jamie

Reviewed: Feb. 5, 2013

I found this while searching for a non-tomato-based jambalaya, and WOW! This was delicious! I routeinely purchase rotisserie chickens at costco, shred the meat, and freeze it in 2-cup portions. I used 2cups of shredded rotisserie chx for this recipe, and I used two quart sized boxes of low-sodium chicken stock. Per other reviews, I did not add any Italian seasoning. With these changes, the dish needed no salt, and was delicious; it fed our family of 4 (2 adults, and 12 & 14yo) plenty, with leftovers for another meal. Served with a large salad doused with balsamic vinaigrette, fresh mushrooms and avocado slices, and it was requested for another meal. Keeper!

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Reviewer:

Johanna WISHES she were a

Cooking Level: Expert

Reviewed: Dec. 26, 2012

I never knew how to make this until I tried this recipe. Boy oh boy is it good! It's my kids' favorite. I do put a splash of Texas Pete in mine, but other than that, I follow this to a T. Yummy!

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Reviewer:

ricki0425

Reviewed: Aug. 14, 2012

I absolutely love this recipe. The only changes I made were to leave out the italian seasoning and to use 2 lbs of chicken thighs instead of a whole 3 lb chicken. It turned out amazing

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Reviewer:

chef april 1977

Reviewed: Jun. 13, 2012

Made this for dinner tonight and the family loved it. Took some shortcuts by using Swanson chicken broth and a traditional rotisserie chicken (deboned, meat shredded, and skin discarded). I added a rib of celery chopped coarsely like the onion, a dash of red pepper flakes, black pepper to taste, 2 tbsp of minced garlic to broth, and ONLY 1/2 tsp of Italian seasoning which was plenty. Also added 2 tbsp of melted butter when I added the rice to cook. Easy on the salt because of the existing saltiness of the broth and bullion cubes. I let the meats, seasonings, and broth simmer together for at least an hour before adding 2 cups of rice. Stirred at 10 min intervals and let it cook on simmer for 30 mins. It was great! Served with fried okra, cornbread, and cantaloupe.

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Reviewer:

jmtilson

Cooking Level: Expert

Home Town: Tamassee, South Carolina, USA

Reviewed: Mar. 8, 2012

this turned out great i also put a cup of hamburger meat in it

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Reviewer:

tlmitchell

Reviewed: Feb. 10, 2012

Made without the italian seasonings based on other reviews. Also, by taking some time and cooking the chicken longer to create the broth, I did not need bouillon. Otherwise, I kept largely to the recipe. I can see where you could add other items to provide more color and different flavors. For the sausage, I used leftover spicy italian brat style sausages that I had grilled a day before -- added a very nice flavor to the dish. This dish was actually better the second day, as the flavors mingled more.

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