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CHICKEN BOG 
3-4 chicken breasts
1 - 1 1/3 c. UNCLE BEN'S® converted Rice
Broth from cooking chicken
1 stick butter
Salt & Pepper to taste

Place chicken breasts on a rack in a 5 quart Dutch oven with plenty of water. (Lay thick slices of an onion on top of chicken, this is optional, but, adds to the flavor.)

When chicken is done, skin, debone and tear into pieces; set aside. Strain broth, measure, add water to make 4 cups. Pour into pot and bring to a boil. Add rice and butter. Cook until rice is tender. Then add chicken, salt and pepper to taste. You will have to add more water otherwise it will be too thick. Heat until it's right to serve. (This can be frozen.)

Now-a-days, I pull most of the skin off the breasts before I cook them so won't be too greasy. You may want to add a little more butter.) Serve with turnip greens and cornbread.

UNCLE BEN'S® is a registered trademark of Mars, Incorporated.
This web site is not associated with Mars, Incorporated or its affiliates.
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