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Chicken Bog I

Chicken Bog I

Main dishes

A traditional chicken stew recipe for 10 people, slow-cooked to perfection for an unforgettable flavor.

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Recipe from Kittycataclysm (Wikibooks), adapted by Recette de cuisine ·

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This recipe for Bog I chicken is a traditional Belgian dish that is cooked slowly to achieve a unique flavour. It is perfect for a large family or a group of friends gathered around a table.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr 30 min
  • Resting15 min
  • Total2 hr 15 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$12.97 $1.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

10 people
  • $0.15
  • $3.16
  • $0.46
  • $5.82
  • $3.04
  • $0.08
  • $0.26

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Place the chicken in a heavy-duty aluminum pot and cover with hot water. Make sure there is enough water to produce at least 6 cups of broth after the chicken has cooked. Bring to a boil, then reduce the heat, cover, and simmer until the chicken is very tender (about an hour or more).
  2. While the chicken is cooking, place 2 kg of rice in a bowl, cover with cold water, and let it soak.
  3. Once the chicken is very tender, remove the pot from the heat and allow it to cool down until it is cool enough to handle.
  4. Remove the chicken from the pot and extract the meat from the bones in large pieces; do not cut it up. Discard the skin if it is too fatty. ≈ 8 min
  5. Pour: Pour the broth into a bowl. If the chicken was very fatty and the broth is also very fatty, pour about 250 ml of fat from the broth.
  6. Clean the pot, then place the pork belly in the pot and cook slowly until it is crispy.
  7. Remove the bacon from the pot and drain it; save the bacon fat in the pot. ≈ 2 min
  8. Add the chopped onion and bell pepper, and return to simmer gently.
  9. Add 6 cups of chicken broth to the pot, and season to your liking with salt and pepper (at least 1 tablespoon of each – use generously, as the rice will absorb the salt).
  10. Increase the temperature, bring the broth to a boil, then add the chicken to the pot.
  11. Drain the rice and place it in the pot. ≈ 2 min
  12. Add a spoonful of butter and mix well. Reduce the heat, cover, and simmer very slowly for about an hour. To prevent the rice from becoming sticky, avoid stirring.
  13. Once the rice is tender and has absorbed the liquid, remove it from the heat. Serve it hot. You can add chopped bacon for extra flavor, if desired. ≈ 2 min

The bill

Chicken Bog I

  • 1 small onion (about the size of a lemon, or even smaller)$0.15
  • 1 small bell pepper and 1 orange, chopped into small pieces$3.16
  • 1 stick of butter (approximately 50g), if needed$0.46
  • 2 kg of long-grain white rice, uncooked (not instant rice)$5.82
  • 1/4 kg of bacon$3.04
  • salt$0.08
  • black pepper$0.26

Total$12.97

that's $1.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 chicken (approximately 2.3 to 2.7 kg)
  • 1 small onion (about the size of a lemon, or even smaller)
  • 1 small bell pepper and 1 orange, chopped into small pieces
  • 1 stick of butter (approximately 50g), if needed
  • 2 kg of long-grain white rice, uncooked (not instant rice)
  • 1/4 kg of bacon
  • salt
  • black pepper

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