Chicken Bog is a pilaf-style dish made of rice, chicken, sausage veggies, and spices. This quick and easy one-pot meal comes together in an hour and is sure to become a family favorite!
This Chicken Bog recipe comes from the Pee Dee region of South Carolina. It is a rice dish that is packed with proteins and spices to make a delicious and filling weeknight meal similar to my Chicken, Sausage and Rice recipe.
Table of Contents
Recipe Ingredients
Chicken Thighs – Compared to the popular chicken breast, chicken thighs are richer in flavor and are more tender and juicier from the fat content on them. This is why I love using them in this recipe and in my Creamy Chicken Noodle Soup.
Kielbasa Sausage – I love using this sausage for this recipe and my because it has a note of garlic flavoring in it adding in even more flavor to the recipe.
For all ingredients and amounts, see the recipe card below.
Variations
Chicken – If you are not wanting to use chicken thighs or don’t have them on hand, you can also use chicken breast, or even a cooked rotisserie chicken and shred it and add it in at the end.
Sausage – I love how kielbasa sausage tastes in this recipe, but you can also use andouille sausage, smoked sausage, or any other type of sausage you prefer.
How to Make Chicken Bog
Step 1: 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.
Step 2: Add the sausage, celery and onion and cook until browned, about 5 minutes.
Step 3: Add the garlic and cook until fragrant, about 30 seconds.
Step 4: 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.
Step 5: 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.
Step 6: While the rice is cooking, pull the chicken from the bone and shred.
Step 7: After the rice is cooked and tender, return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.
FAQs
The term “bog” is referring to the mushy and moist consistency in the dish that is similar to a wetland or bog.
Traditionally this recipe is not spicy. However if you are wanting to add in a little spice to this chicken bog you can do so by adding in some red pepper flakes, or peppercorns.
Storage and Reheating
To store this recipe, you can do so in an airtight container in your fridge for up to 3-4 days. If you want to freeze this recipe you can do so in an airtight container in your freezer for up to 1 month.
To reheat this recipe, thaw to your fridge temperature and then you can cook it on the stovetop or in your microwave until everything has warmed through.
Recipes to Serve with This Chicken Bog
Chicken Bog Recipe
Recommended Products
Ingredients
- 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
Instructions
- 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.
- While the rice is cooking, pull the chicken from the bone and shred.
- After the rice is cooked and tender, 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 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.
Thanks Brenda! That’s such a huge compliment!!
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.
Any suggestions for doing this in an instant pot?
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.
Thank you for sharing what you did 🙂
Freaking amazing!!
I’m confused…you are cooking the chicken in a stock pot/ large pot..like it’s a frying pan or are u boiling it?
Boiling/Stewing in lg stock pot
Thank you so much for this! It was exactly what I wanted it to be!!