One-Pot Chicken Bog

Chicken bog is a pilaf-style dish made of rice, chicken, onion, spices, and sausage. This quick and easy 1-pot meal is sure to become a family favorite!

One Pot Chicken Bog |

I wasn’t really intending on sharing this dish when I made it, but I’m so glad I snapped a few pictures before we devoured it, because it was SOOO good! This is chicken and rice (and sausage) taken to a whole new level- it’s flavorful, filling and just happens to be made in one pot!

One Pot Chicken Bog |

When I first stumbled upon a recipe for Carolina chicken bog, I wasn’t really sure what to expect, but I figured our family would like it. It’s basically rice, chicken and sausage. You can’t go wrong with a combo like that. My version isn’t super traditional, but it is pretty darn delicious. What I really loved about this dish was the method in which it’s cooked. You render the fat from the chicken thighs, then saute the veggies in it, then pour in the broth and cook the chicken, rice and sausage in it. The flavor is incredible (although a few bay leaves, some Italian seasoning, salt, pepper, garlic and paprika help attribute to that too). Plus I felt like there wasn’t a whole lot of work that went into shopping/prepping/making this one-pot meal. I’m ALWAYS a big fan when dinner is easy on the wallet, takes less than an hour to get it on the table, tastes amazing and leaves us with some leftovers for the following day.

One Pot Chicken Bog |

This chicken bog is definitely going to be something we make over & over again. It was gobbled up by everyone and there were zero complaints about it! That’s kind of a big deal!! I hope you’ll give this one-pot meal a try, it’s cozy, comforting and perfect for busy weeknights!

One Pot Chicken Bog |

One-Pot Chicken Bog Recipe

Chicken bog is a pilaf-style dish made of rice, chicken, onion, spices, and sausage. This quick and easy 1-pot meal is sure to become a family favorite!
4.82 from 50 votes
Pin Rate
Course: Main Course
Cuisine: Cajun
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 817kcal
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  • 2 tbsp unsalted butter
  • 6 bone-in, skin-on chicken thighs
  • 14 oz smoked kielbasa sausage - cut into ¼ to 1/2-inch rounds
  • 1 stalk celery - cut in half lengthwise and sliced
  • 1 onion - diced
  • 4 cloves garlic - minced
  • 4 1/4 cup low-sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp kosher sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp garlic powder
  • 2 bay leaves
  • 2 cup white rice


  • In a large pot or Dutch oven set over medium heat, melt butter. Cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin.
  • Add the sausage, celery and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth. Add the chicken thighs along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
  • Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.


-This is not a traditional recipe, however it does incorporate traditional elements.


Serving: 6g | Calories: 817kcal | Carbohydrates: 55g | Protein: 42g | Fat: 47g | Saturated Fat: 15g | Cholesterol: 199mg | Sodium: 980mg | Potassium: 735mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg

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  1. I’ve made this several times! It’s a huge hit at our house! We like to add mushrooms or shrimp sometimes too!!  Thank you for a family favorite!!

  2. I love your recipe
    I have my own, but gonna try yours next week.
    Gotta office/ warehouse cookout scheduled.
    They will love it

  3. A tablespoon sized garnish of corn chow chow as a garnish or side really kicks up the flavors and adds a zing!


  4. Omg ..theres a lot of people who dont know what chicken bog is.. My husband for example..i grew up eating this stuff!! But this us the BEST.. ive ever had. Thank god for this recipe????????

  5. I’m making it now and so nervous. I have a quick question. Do you simmer the rice down until there is no more broth?

  6. This is my first time making chicken bog ever!! I’ve eaten it plenty of times, but this recipe is AMAZING!!!! I am so very proud of myself. Whoop whoop!!! 

  7. I’m confused…you are cooking the chicken in a stock pot/ large it’s a frying pan or are u boiling it?

    1. I used the saute setting to cook the chicken and then boil it with the broth. Then when I took out the chicken and added the rice i used the rice setting and cooked for 10 min. and then let it sit until the steam had naturally escaped. I then stirred the chicken back in, it was cooked perfectly and delicious.

  8. Small bag of saffron rice along with uncle bens white rice is what we do in our neck of the woods. South eastern N.C. if you can get a old hen or one from the back yard sometime. It’s worth it. We use penders smoked sausage also.

  9. This is one of the best chicken bog recipes I have ever cooked.  The flavors are so unique and blend together with great flavors.  Very easy to make and just delicious!  I live in SC where the chicken bog was born and this is a welcome new flavor from the traditional recipe.  Highly recommended that you try this one for sure!  Well deserved for the rating of Five stars. 

  10. This looks absolutely delicious.  I love chicken big.  I have never made myself. I am going to cook this for Sunday dinner. Will let you know how it went!

  11. This is the same recipe Louisiana jambayala
    Yep, really good stuff. We use rabbit meat too in place of chicken.

  12. I have lived in the Lowcountry of South Carolina my entire life. This is the comfort food that reminds me of the good things in my life both past and present. Thank you for sharing, Natalie. You nailed it

  13. I rarely reply or rate but I had to for this recipe. This was so good! I used boneless chicken thighs and omitted the celery. I converted it to an instant pot recipe by using the saute feature for the chicken, onion and sausage. I used the manual setting for 3 minutes after the rice was added. Delicious!

  14. This dish is Southern staple. We have a festival each year in LORIS SC…The Lori’s BogOff, it is a cook off for Bog lovers. Something to check out. You get out of Horry County, people have no idea what it is.Thanks for drawing attention to our favorite dish! Best served with dinner rolls, bread n butter picked and a nice slice of Humming bird cake. . Y’all be good!

  15. Being from England I had never heard of this dish, until I watched diners, drive-ins and dives. I then looked up the recipe and came across this, and I’m so glad I did. It is absolutely gorgeous, so much flavour it’s unbelievable. I even enjoyed making it as the smells throughout were making my taste buds go and I just couldn’t wait to get stuck in. An absolute winner in my house, I can see this taking over taking the Sunday dinner. Thank you

  16. OMG!!!!!!!!!!!!!!!!!!!!!! I had a small sample of this Chicken Bog at my sons house in Hanahan, SC this past week when we were visiting. I was blown away at how a simple one-pt dish could be so tasty. I came home and found this recipe and tried it out yesterday. My husband wouldn’t try it at my sons house, but he had two huge bowls last night!!! I read one of the reviews to add mushrooms and I love mushrooms, so next time I make it (I saved this recipe on my Pinterest account) I will add mushrooms. You did a great job and I thank you for sharing this recipe with us 🙂

  17. This may sound like a silly question but exactly what kind of white rice do you use? Long grain, short grain, etc. I always have trouble cooking rice for some reason mine always turns out mushy not separated and flaky. 

    1. Hi Dana, great question. My favorite brand is Rice Select. I can find it at almost every grocery store. I alternate between their Jasmati and Texmati, both of which are long grain. Rinsing the rice in water and toasting it beforehand can help eliminate the mushy texture. They also have another variety call Kasmati which is suppose to be a much firmer grain (and gets less mushy when cooking). I totally know how you feel though, I struggled for a long time to master rice.

  18. We used to make our chicken bog different..but since I found this recipe I will never go back….this is the best hands down! Thanks for sharing…God bless u

  19. Made this believe it or not, for Easter Dinner, Everyone tore it up.The Absolute best ive ever ate. Will be making again and again

  20. OMG this was so good. I followed it to the letter but finished it off in the Instant pot on high pressure for 10 mins with a 10 min natural release

  21. All I can say is “yummy.” Added carrots and roasted red peppers for color. Great recipe!!!

  22. This dish is soooo delicious & flavorful! I’m so glad I came across this recipe & made this on Sunday! I just finished eating a helping & it was better than the first night. I used boneless chicken thighs & breasts (just shredded after cooking). Also, I used 1 cup of Uncle Ben’s white rice & 1/2 cup of Uncle Ben’s (infused) chicken flavored rice because that’s what I had on hand…gave it a nice flavor. Thank you Natalie, for the recipe!! I love it!

  23. 5 stars
    Another big fan from SC. I make this for guests all the time in the winter; and it never disappoints. Such a nice, family friendly, casual dinner, and so easy to make. ♥️♥️♥️

  24. 5 stars
    Absolutely delicious! I cook some bacon up in the oven ( or fry, whatever you prefer ) and then crumble it on top after plating it. SOOOOO Good!

  25. I always roll my chicken in cornstarch before lightly sauteing it as this dish calls for. I haven’t tried doing that with Chicken Bog though. What’s your opinion on that?

    1. I have not personally tried, but yes, you for sure can. It will give it a nice crisp, more breaded taste!

  26. 5 stars
    I’m a South Carolina girl and was raised on chicken bog. I have tasted different versions from some of best places around the southeastern US. I will say this is by far the best recipe I’ve ever tasted. Thank you so much. 

    1. You are so very welcome!! I am so glad you think so 🙂 Thank you so very much for saying that!

  27. 5 stars
    Hi Natalie, thanks for posting recipe. This may not be the traditional recipe, however since it’s my first time trying chicken bog, to me it is lol. The pic don’t do this justice, the flavor is delicious!!! Making this for 3rd time in two weeks and enjoy it so much, had to leave comment!! Thanks again!! : )

  28. 5 stars
    This was delicious.  I made this for my family and extended family.  I was nervous as this was my first time to make/try this dish.  It was full of flavor, everyone at the table had seconds. It is so hearty and will definitely be in repetition this winter. 

    1. You can leave it uncovered until step 3, adding the rice. Then you will cover and cook for 20 minutes.