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Larry Dickerson with his daughter Marley Crotts, co-owners of Donzelle’s Restaurant in Conway, S.C. January 25, 2023.
There are some recipes out there that include green peppers and other vegetables, but the purists insist that the only ingredients should be chicken, smoked sausage, rice, salt and pepper and perhaps onion. [1] [2] [3] Loris, South Carolina is the chicken bog capital of the world where they salute this favorite dish at the "Loris Bog-Off".
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Loris hosts the 43rd annual “Bog-Off Festival” from 9 a.m. to 5 p.m. on Oct. 15. Parking and admission is free.
The annual Loris Bog-off is held on the third weekend in October, in the downtown Loris area. Chicken bog [9] is a dish of chicken, rice, sausage and spices; it originated in the Pee Dee area of South Carolina. The Loris Bog-off features carnival-type rides, concessions, regional performers, and petting zoo animals.
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking , its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line .
2 tbsp cornstarch; 1 3 / 4 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 tbsp soy sauce; 1 / 2 tsp ground ginger; 4 cup cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
Add the chicken and toss together with the asparagus and onions until heated through, about 3 minutes. Reduce the oven temperature to 375°F. In a large measuring cup, whisk the eggs and milk together and season with salt and pepper.