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 this was so good.
Is there a way to do this with chicken breasts?
Yes, you can just cube them, cook them and proceed as written 🙂
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
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
You are so very welcome Sharelle. Thanks for stopping by!
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.
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.