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.
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 🙂
Made it. Loved it. Added 1/2 tsp Hungarian paprika for spice. Big hit with family and was better the next day.
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
Thank you Steven. It’s such a wonderful dish, isn’t it?
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!
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!