Chicken bog is a beloved Lowcountry classic from the coastal plains of South Carolina. Somewhere between a hearty stew and a comforting rice casserole, this one-pot dish combines tender chicken, smoky sausage, fragrant onion, and long-grain rice in a rich, savory broth.
As the rice cooks, it absorbs the flavorful liquid and releases just enough starch to create the signature thick, spoonable texture. It is the kind of satisfying comfort food that is especially welcome on a chilly evening.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Resting Time: 10 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
Ingredients
- 6 cups water
- 1 whole chicken, about 3 pounds
- 1 medium yellow or white onion, finely chopped
- 1 tablespoon table salt
- ½ pound smoked sausage, such as kielbasa or a traditional smoked link, sliced into rounds
- 1 cup long-grain white rice, rinsed
- 2 tablespoons Italian seasoning, or to taste
- 2 cubes chicken bouillon
How to Make Chicken Bog
1. Cook the Chicken
Pour the water into a large stockpot and add the whole chicken, chopped onion, and salt. Bring the mixture to a rolling boil over medium heat. Once boiling, reduce the heat to maintain a gentle simmer, cover tightly, and cook for about 1 hour.
The chicken should be tender and cooked through. For the most reliable check, use an instant-read thermometer inserted into the thickest part of the thigh; it should register at least 165°F (74°C).
2. Cool and Shred the Chicken
Carefully remove the chicken from the pot and place it on a cutting board. Let it rest for 10 to 15 minutes, or until it is cool enough to handle comfortably.
Remove and discard the skin and bones, then chop or shred the chicken into bite-sized pieces.
3. Measure the Broth
While the chicken is cooling, skim away any excess fat from the surface of the cooking liquid. Measure exactly 3½ cups of the broth and transfer it to a 6-quart saucepan.
Discard the remaining broth from the stockpot.
4. Add the Remaining Ingredients
Add the shredded chicken to the measured broth. Stir in the sliced smoked sausage, rinsed rice, Italian seasoning, and chicken bouillon cubes.
Place the saucepan over medium-low heat and cook uncovered for about 30 minutes. Stir periodically as the rice cooks to keep it from sticking to the bottom of the pan.
5. Finish Cooking and Thicken
Reduce the heat to low and cover the saucepan. Continue cooking for another 10 to 20 minutes, stirring frequently.
The rice should absorb most of the broth and become tender, while the released starches create the thick, rich consistency that gives chicken bog its distinctive character.
Once the mixture reaches a thick, porridge-like consistency, spoon it into bowls and serve hot.
Pro Tips for the Best Chicken Bog
- Stir frequently: Rice can settle and scorch as it thickens, so stir regularly, especially during the final stage of cooking.
- Use flavorful smoked sausage: A quality smoked sausage or pork link contributes a deep, savory flavor that complements the chicken and rice beautifully.
- Choose long-grain white rice: Traditional long-grain white rice works best for achieving the intended texture. Other varieties may produce a noticeably different consistency.
- Measure the broth carefully: Using the specified amount of broth helps the rice cook properly without leaving the finished dish too watery or too dry.
Nutrition Facts
Approximate nutrition per serving:
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 717 | — |
| Total Fat | 43g | 55% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 195mg | 65% |
| Sodium | 2,197mg | 96% |
| Total Carbohydrates | 29g | 11% |
| Dietary Fiber | 1g | 5% |
| Total Sugars | 2g | — |
| Protein | 50g | 101% |
| Calcium | 97mg | 7% |
| Iron | 5mg | 26% |
| Potassium | 584mg | 12% |
| Vitamin C | 7mg | 8% |
Nutrition information is approximate and can vary depending on the specific chicken, sausage, bouillon, and seasoning brands used. Percent Daily Values are based on a 2,000-calorie diet.
