Lowcountry Chicken Bog with Long Grain Rice

Prep Time 20

Cook Time 1 20

Total Time 1 40

Course Main Course

Cuisine American

Servings 6

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)

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.

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.

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.

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.

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.