I've bastardized my bog recipe so much it needs its own name. I certainly wouldn't call it a pilau. Pilaus have to be eaten with the pinky extended. Mine is bog-like and ends up fairly gummy so it'll stick to your ribs.
I use a whole chicken rubbed with rotisserie spice, rendered down with a pressure cooker and carefully picked so that none of that icky skin, veins and gristle stuff ends up in the rice. Instead of long grain white, I like to use short grain brown rice because it has a chewier texture. I add sliced kielbasa, onion, salt, pepper, dried parsley, oregano, etc. and use the broth from cooking the chicken instead of water. Near the end, I add toasted slivered almonds, small carrot chunks, and whole kernel corn. The carrots really only add interesting color and make the vegans think it's healthy. The almonds give is a really good crunch and add to the taste. The corn gives occasional sweet bites. At the table, a little Habanero tabasco sets it off. It's not the bog your momma made but it's a damn good standalone meal. I put it up in ziplock freezer bags in double serving size and freeze it. It's a life saver when you get home late and need good food. It ain't bog because bog is supposed to be simple enough to cook in one pot at the hunting club but it got its inspiration from bog.
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