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Chicken Bog

Chicken Bog – Its unique name may surprise you, but it’s a fabulicious one-pot meal of bogged-down tender chicken, smoked sausage, and rice. Also, the perfect comfort food to cheer you up when you’re feeling bogged down. Oh, and ideal for family reunions and holiday celebrations.

Chicken bog ready to satisfy your family

It’s hard to resist satisfying carbs, meat, and veggies when deliciously seasoned! Therefore, I’m giving you this fantastic chicken bog recipe so you can have them all in the same dish. Yay! Celery, carrots, and seasonings make it absolutely heavenly. And, of course, the butter makes it extra mouthwatering. 😉

A bowl of delicious chicken bog

The Original Chicken Bog Recipe

This delicious chicken bog recipe is a true Southern classic that originated in the South Carolinian region of Pee Dee (a Native American tribe). It’s an amazing pilaf-style dish with smoked sausage, onions, and rice bogging down the chicken. 😉 And with a few drizzles of hot sauce on top, you’ll have a classic bog! 😉

Chicken Bog Ingredients

What you need to make chicken bog
  • Chicken – While some recipes use the thighs or breast, the whole chicken gives you more bang for your buck.
  • Smoked Sausage – Kielbasa or whatever smoked sausage you have on hand enhances the flavors with its distinctive spiciness. 
  • Rice – Long-grain rice works best for a beautifully fluffy dish. But you can successfully use any rice but sticky sushi rice.
  • Chicken Broth – Homemade chicken broth provides flavorful rice. Yum! 
  • Vegetables – Celery, carrots, and onions make this a nutritious one-pot meal that satisfies everyone’s appetite.
  • Butter – This ingredient makes everything better, moister, and more mouthwateringly delicious.

How to Make Chicken Bog

First, make the broth

The Chicken Broth

  1. Cook the Chicken – Place the whole chicken in a large Dutch oven, then add peppercorns, celery, onion, garlic, thyme, bay leaf, butter, chicken bouillon, and salt. Add enough water to cover the chicken. Put the lid on, bring the water to a boil, reduce the heat, and simmer it until the chicken is cooked and tender, 50-60 minutes.
  2. Shred the Chicken – When the chicken is done, carefully remove it and place it on a large plate or board. Strain the broth through a strainer into a large bowl and reserve. Let the chicken cool and then shred the meat and set it aside. 
Then cook the sausage and veggies and add the rice
Add the broth and chicken and finish cooking

The Bog

  1. Sausage – Heat a large Dutch oven over medium and add oil. Then add the sausage and cook, stirring until golden, 3-5 minutes.
  2. The Veggies – Add onion, celery, carrot, garlic, thyme, and onion, occasionally stirring until the veggies start to soften, about 5 minutes.
  3. Rice – Rinse and drain the rice, then add it and the reserved chicken stock to the veggies and stir. Season with salt and pepper to taste.
  4. Simmer – Bring the pot to a boil, then add shredded chicken. Reduce the heat to low, cover your pot, and simmer for 18-20 minutes or until the rice is done. Stir it a time or two in the first 5 minutes to keep the rice from sticking to the pan’s bottom.
  5. Rest – When ready, turn the heat off, let it sit for about 5 minutes, and then garnish it with green onion or parsley and serve.
Serving up a steaming bowl of chicken bog

Recipe Tips

  • If your chicken comes with giblets (yay!), clean them and add them to the pot with your chicken. 
  • You can save time on a lightening fast chicken bog with leftover rice, rotisserie chicken, and a bag of frozen veggies. Add everything to the pot and add enough chicken broth to bring it all together.
  • Add even more nutritious goodness with red bell peppers, broccoli, green beans, etc.
  • You can use brown rice if you want a healthier option. But it will take about 30 minutes longer to cook.

Make-Ahead and Storage Instructions

If you’re worried about time, don’t, because you can make this recipe ahead of time. Cook the bog as instructed and cool it before refrigerating. Then it should last 5 days in the refrigerator or 3 months in the freezer—the same with the leftovers.

If frozen, thaw it overnight in the fridge. Then reheat it covered on low on the stovetop. Stir occasionally to prevent scorching, and add broth as needed. Or reheat it in a microwave. 

More Soul-Satisfying Rice Dishes to Try

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Chicken Bog

Its unique name may surprise you, but it's a fabulicious one-pot meal of bogged-down tender chicken, smoked sausage, and rice. Also, the perfect comfort food to cheer you up when you're feeling bogged down. Oh, and ideal for family reunions and holiday celebrations.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6
Calories 390kcal
Author Imma

Ingredients

The Chicken & Broth

  • 1 whole chicken (4-5 pounds)
  • 1 teaspoon whole black peppercorns
  • 2 stalks celery, quartered
  • 1 yellow onion, cut into wedges
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 4 ounces unsalted butter
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon salt
  • 8-10 cups water, plus more if needed to cover the chicken

Chicken Bog

  • 2 tablespoons olive oil
  • 1 pound smoked pork sausage, halved and sliced (kielbasa, Polish sausage, etc.)
  • 1 yellow onion, diced
  • 2 large carrots, chopped
  • 2 stalks celery, diced
  • 4-5 cloves garlic, minced
  • 1 teaspoon fresh thyme, chopped
  • 2 cups long-grain rice, uncooked
  • 2 cups shredded chicken (from the stock recipe above)
  • 4-5 cups chicken bog stock
  • Salt and pepper to taste
  • Green onion, chopped (for garnish)

Instructions

Chicken Bog Broth

  • Place the whole chicken in a large Dutch oven, then add peppercorns, celery, onion, garlic, thyme, bay leaf, butter, chicken bouillon, and salt.
  • Add enough water to cover the chicken. Put the lid on, bring the water to a boil, reduce the heat, and simmer it until the chicken is cooked and tender, 50-60 minutes.
  • When the chicken is done, carefully remove it and place it on a large plate or board.
  • Strain the broth through a strainer into a large bowl and reserve. Let the chicken cool and then shred the meat and set it aside.

Chicken Bog

  • Heat a large Dutch oven over medium and add oil. Then add the sausage and cook, stirring until golden, 3-5 minutes.
  • Add onion, celery, carrot, garlic, thyme, and onion, occasionally stirring until the veggies start to soften, about 5 minutes.
  • Rinse and drain the rice, then add it and the reserved chicken stock to the veggies and stir. Season with salt and pepper to taste.
  • Bring the pot to a boil, then add shredded chicken. Reduce the heat to low, cover your pot, and simmer for 18-20 minutes or until the rice is done, stirring a time or two in the first 5 minutes to avoid the rice sticking to the bottom.
  • When ready, turn the heat off, let it sit for about 5 minutes, and then garnish it with green onion or parsley and serve.

Notes

  • If your chicken comes with giblets (yay!), clean them and add them to the pot with your chicken. 
  • You can save time on a lightening fast chicken bog with leftover rice, rotisserie chicken, and a bag of frozen veggies. Add everything to the pot and add enough chicken broth to bring it all together.
  • Add even more nutritious goodness with red bell peppers, broccoli, green beans, etc.
  • You can use brown rice if you want a healthier option. But it will take about 30 minutes longer to cook.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 200g | Calories: 390kcal | Carbohydrates: 25g | Protein: 39g | Fat: 17g | Cholesterol: 112mg | Sodium: 432mg | Fiber: 1g | Sugar: 1g
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