I grew up eating Chicken Bog, and this recipe is similar to how we make it, but Ive never heard of it using Italian Seasoning.
My mom and I used to do the whole chicken thing, but we've started taking shortcuts. Instead of taking all the time to boil a whole chicken and make our own broth, I just buy like Swanson chicken broth. And I buy a traditional flavored rotissery chicken and peel the skin off then shred the meat. I then pour the broth into my pot and add sausage rounds and chicken, and then bring it to a boil before adding the rice. This incorporates the flavor of the sausage into the broth. Then you add your rice, salt and pepper to taste, and simmer it till it's cooked.
Like I said, it's a short cut and cheating for sure, but it takes a lot less time, and tastes just as good. It never lasts very long around my house.
15 users found this review helpful
Mar. 4, 2011