If you’ve never had a steaming bowl of chicken bog, then you’ve been missing out on one of the most comforting southern dishes ever created. Hailing from the heart of South Carolina’s Lowcountry, chicken bog is the kind of recipe that wraps you up in warmth, much like a favorite blanket or a Sunday afternoon nap on the porch. This version stays true to tradition: long grain rice, tender shredded chicken, smoky sausage, and just the right touch of seasoning to bring it all together. It’s rich, rustic, and a perfect example of southern cooking soul food. Whether you're new to this dish or grew up with it on the table, this chicken bog will quickly become your go-to comfort meal.
Lowcountry Chicken Bog with Long Grain Rice
Prep Time 20 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Main Course
Cuisine American
Large stockpot or Dutch oven This is essential for boiling the chicken and later cooking the bog. A 6-quart pot or larger works best.
Slotted spoon or tongs For removing the chicken once it’s cooked.
Sharp knife and cutting board To chop your onions, garlic, and sausage.
Mixing spoon or spatula A wooden spoon is perfect for stirring and scraping the bottom of the pot.
Fine mesh strainer (optional) If you want to strain the broth for a clearer texture.
Slow cooker Want to try a hands-off version? This also makes a great chicken bog crockpot slow cooker recipe—just adjust the timing.
- 1 whole chicken about 3.5 to 4 lbs, preferably bone-in for more flavor
- 12 cups water
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 1 large yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 14 oz smoked sausage sliced into 1/4-inch rounds (Andouille or Kielbasa work great)
- 2 cups long grain white rice
- Fresh parsley chopped (optional, for garnish)
- Hot sauce for serving (optional)
Cook the Chicken
In a large stockpot, place the whole chicken, water, salt, pepper, smoked paprika, garlic powder, onion powder, and bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for about 45 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken
Remove the chicken from the pot using tongs. Let it cool slightly, then shred the meat using two forks. Discard the skin and bones. Strain the broth if desired, then return 8 cups of broth to the pot. Save any remaining broth for another use—it’s gold for other southern dishes like chicken and pastry southern or southern dumplings recipe.
Sauté the Base
In a separate skillet (or in the same pot after removing the broth), heat butter and olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant. Add the sliced sausage and cook until slightly browned.
Simmer the Bog
Return the onions, garlic, and sausage mixture to the pot with the broth. Add the shredded chicken and bring it all to a simmer. Stir in the rice, then cover and cook over low heat for about 25 minutes, or until the rice is tender and the liquid has mostly absorbed. Stir occasionally to keep the rice from sticking to the bottom.
Fluff and Serve
Once the rice is cooked and has absorbed the broth, give it a good stir to fluff it up. The texture should be somewhere between a stew and a pilaf—not soupy, but not completely dry either. Adjust seasoning with extra salt and pepper if needed. Garnish with parsley and serve hot, preferably with a few dashes of hot sauce.
Pairings
Chicken bog is a deeply savory and hearty dish, so sides should be lighter or tangy to balance the richness:
- Collard Greens with Vinegar: Their bitterness and acidity complement the mellow rice and chicken beautifully.
- Southern Cornbread: Soft, buttery cornbread adds just the right amount of sweetness and texture.
- Fried Green Tomatoes: Crunchy, tart, and a classic southern staple that adds color and zing to your plate.
- Pickled Okra or Cucumbers: A little bit of tang goes a long way in balancing out the meaty richness.
- Sweet Tea or Lemonade: No southern meal is complete without something cold and refreshing to sip on.
FAQs
1. Can I use boneless chicken?
You can, but using a whole bone-in chicken adds much more flavor to the broth and keeps the texture juicy. If you're in a rush, boneless thighs or a mix of thighs and breasts work well. For a similar approach, check out chicken maryland recipes which also rely on full-flavored chicken cuts.
2. What kind of sausage should I use?
Traditionally, smoked sausage is used in chicken bog with sausage. Andouille adds a spicy, Cajun kick, while Kielbasa offers a milder, smoky flavor. Either works wonderfully. For extra southern depth, you might even try southern smothered chicken leftovers mixed in for texture.
3. Can I make chicken bog in a slow cooker?
Absolutely. For a chicken bog crockpot slow cooker version, add the whole chicken, water, and seasonings to the slow cooker and cook on low for 6–8 hours. Shred the chicken, return it to the pot with sausage and rice, and cook for another hour on high until the rice is done.
4. Is this dish spicy?
Not inherently. The base recipe is mild, but you can add hot sauce, cayenne pepper, or even a few red pepper flakes if you want a bit of heat. Some variations inspired by dishes like chicken chesapeake recipe may include bolder spice blends.
5. Can I freeze chicken bog?
Yes! Chicken bog freezes very well. Let it cool completely before transferring it to airtight containers. It will keep for up to 3 months. To reheat, thaw in the fridge overnight and warm gently in a saucepan, adding a splash of water or broth if needed.
