Chicken Bog

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One-pot, fuss-free, easy cleanup and so incredibly delicious, this Chicken Bog recipe represents the very best of down-home Lowcountry comfort cuisine! It’s naturally gluten-free, dairy-free and is one of those dishes you return to again and again!

Chicken bog is a dish I was introduced to during one of our family trips through the Lowcountry region of South Carolina. After kayaking through one of the area’s enchanting bogs, it was fitting to sit down to this aptly named wet-and-sticky dish. It’s one of those down-home, one-pot, stick-to-your-ribs kind of dishes that’s meant to be enjoyed in the company of friends and loved ones and I’m so excited to be able to share it with you. So grab and chair and come join me!

What is Chicken Bog?

Chicken bog is a classic one-pot rice dish originating in the Lowcountry coastal region of South Carolina and is deeply rooted in Gullah Geechee traditions, likely drawing inspiration from West African jollof rice. Chicken, smoked sausage, rice and seasonings are simmered together in chicken broth resulting in a thick, creamy and sticky consistency. Its method of preparation shares some similarities with chicken pilau (or chicken pulao) and chicken biryani, dishes wherein the chicken and seasonings are cooked together with the rice.

Chicken Bog vs Gumbo

Chicken bog and gumbo are both Southern rice dishes and like chicken bog, gumbo can likewise feature chicken and sausage (seafood is also a common feature in gumbo). But the two dishes differ in origin, texture, and preparation. Chicken bog originated in South Carolina and the rice is cooked in the broth with the chicken and sausage, creating a thick, sticky and creamy texture. In contrast, gumbo (originating in Louisiana) is made by making a flour and butter roux and the dish is more soup-like with the broth mixture being served over the rice instead of the rice being cooked directly in the liquid. Another close cousin of chicken bog and gumbo is New Orlean’s Jambalaya.

Depending on how you prefer the consistency of your chicken bog, you can add more or less broth and stir the rice mixture more or less often. I like my chicken bog a little thicker and on the creamier side, similar to a risotto. You can let your chicken bog sit a little longer after cooking to allow it to thicken some more. If you prefer your chicken bog a little soupier, similar to gumbo, you can add a little extra broth or water and avoid stirring the rice as much as possible.

Chicken Bog Ingredients

This dish is deliberately simple, using pantry staples. Here is what you’ll need to make chicken bog:

• Chicken: Bone-in chicken is standard because as it simmers it creates a rich and flavorful broth as the foundation for your chicken bog. You can use a whole chicken (I like to quarter it first) or use chicken pieces, whatever you have access to. But for the best flavor, opt for bone-in chicken.
• Chicken Broth: Even though you’ll be creating your own broth by simmering the bone-in chicken, I like to reinforce and enhance the flavor by adding chicken broth instead of water.
• Smoked Sausage: Whether pork, chicken or turkey, just choose a flavorful sausage. I like to use pork kielbasa sausage.
• Rice: Long grain rice is what you’ll need for chicken bog. South Carolina was historically a major producer of rice from the 1600’s through the Civil War, growing a prized heirloom long-grain variety known as Carolina Gold Rice that came to define Lowcountry cuisine. It’s a premium rice that is often called the “grandfather of long-grain rice.” South Carolina’s rice-growing tradition was revived on a small scale in the late 20th century you can buy Carolina Gold Rice online. You can substitute any variety of long grain rice.
• Onion, Garlic and Celery: Essential aromatics for flavor.
• Butter: A non-negotiable for a true South Carolina chicken bog. Many Southern cooks will use double or triple what is called for in this recipe. I’ll leave that up to you.
• Seasonings: Bay leaves are pretty standard while thyme is optional. I love the herbaceous element of thyme and recommend including it. Additionally we’ll need salt and pepper.
• Parsley and Green Onions: For serving. You can use one or both; they add a nice spark of color and flavor.
• Hot Sauce: This is optional if you like a bit of heat. You can add some to the dish while it’s cooking or serve it at the table.

Chicken Bog Recipe

This one-pot dish is quick and easy with minimal cleanup. Here’s how to make chicken bog:

• Melt the butter in a Dutch oven or heavy pot over medium-high heat and cook the sausage until lightly browned. Add the onions and cook until soft, 5-6 minutes. Add the celery and garlic and cook 4-5 minutes until softened.
• Add the chicken, chicken broth, hot sauce (if using), bay leaves, thyme, salt and pepper and bring it to a boil. Reduce to heat to low, cover, and simmer for 45-60 minutes or until the chicken is done. Discard the bay leaves and thyme sprigs. Remove the chicken, let it sit until cool enough to handle, then remove the meat and coarsely chop it.
• Return the chicken to the pot and add the rice. Bring it to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring once or twice, until the rice is tender and has absorbed most of the broth. If it’s too dry, add more broth or water as needed. Add salt and pepper to taste. Turn off the heat and let it sit covered for 10 minutes.

That’s it! Serve the chicken bog garnished with some chopped parsley and green onions.

Storage and Reheating

This dish makes great leftovers. It will just continue to thicken up a bit and if you prefer it more moist you can simply add a little chicken broth or water before reheating it. It can reheated in the microwave or on the stovetop. Chicken bog also freezes well. Let it cool completely, place it in a freezer container, and freeze for up to 3 months. Let it thaw slowly in the refrigerator.

For more delicious Southern dishes try my:

• Corn Pudding
• Fried Okra
• Andouille and Greens with Cheese Grits
• Sausage Gravy
• Jambalaya
• Skillet Cornbread
• Shrimp and Grits
• Southern Black Eyed Pea Salad
• Grillades and Grits
• Fried Catfish
• Chicken Fried Steak Burgers
• Boiled Peanuts