Growing up in South Carolina, you learn about a lot of rice dishes. This particular one is a local favorite for most South Carolinians and a family favorite of ours. Learn how to make this very simple Southern Chicken Bog Recipe, a traditional South Carolina Dish that is not known much outside of South Carolina.
What Is Chicken Bog
Chicken Bog is a really simple dish but has lots of flavors. It combines chicken, smoked sausage, and rice. That is pretty much the base for it. From there you can change it up however you see fit.
Chicken bog gets its name from the boggy texture of the dish. It is a chicken and rice dish with smoked sausage added in, but the rice is starchy in the way it is cooked. One key note is that it doesn’t use cream of chicken to get this texture but it is the way it is cooked that makes it boggy.
As with any regional dish, Chicken bog has variations and different names. Some parts of the state call this dish Chicken Perlo or chicken pilau. Some cook it in different ways with different ingredients.
The history of this dish has its roots in the South Carolina Low Country, where most of the rice dishes of the state originated. Some even say that the name comes from the bogs of the low country. That is up for debate though as no one really knows the history behind the name.
It is said to have originated around the Florence-Darlington area and there is even a Chicken Bog Festival in Loris, SC as they claim to be the capital of Chicken Bog.
What Does It Taste Like?
Chicken bog is a great one-pot meal that does not really require any sides, but we sometimes have sides with it. It is a great dish to feed large crowds as you can stretch it by adding more rice to it.
Some like it really thick and what I call sticky, and some like it with a little more broth in it. Chicken Bog is a really simple dish but has lots of flavors. It combines chicken, smoked sausage, and rice. That is pretty much the traditional recipe.
From there you can change it up however you see fit. The dish gets its flavor from the broth. I like to start out with the smoked sausage and render out the juices from it to give the broth a nice rounded flavor.
The smoked sausage adds a different dimension to it with a smokey flavor.
How To Make Southern Chicken Bog
Whole chicken is best to use when making chicken bog. I like to stew my chicken in a large pot or Dutch oven. I will add carrots, onions, celery, and garlic to the pot while it is cooking.
If you do not have time to cook the chicken on the stovetop, the best thing to do is to use a slow cooker like a Crockpot or even an instant pot to make this process quicker.
If you do not have a whole chicken, you can use Whole split chicken breast, boneless chicken breasts, or chicken thighs. I prefer the whole chicken because the fat that is rendered out from the skin and the flavor from the bones really makes this dish in my opinion.
I prefer to use White rice and I like to use long grain rice. Some recipes call for parboiled rice or even a mixture of long grain and parboiled. I tend to stick with just long-grain white rice and I like the texture it gives in this dish. You will need three cups of long-grain white rice.
I prefer to use Hillshire Farms smoked sausage. You will need one sixteen-ounce package of smoked sausage for this recipe.
I like to add a half stick of butter to this dish as it is near the end of the cooking cycle. This adds flavor and richness to the dish.
You will need two to three cloves of garlic minced
You will need one medium onion diced
I like to use Sea Salt or Kosher Salt. You will need
You will need one tablespoon of oil such as olive oil, canola oil, or bacon fat.
Celery and Carrots
When I am stewing my chicken, I will add these ingredients to my pot to make my chicken broth or chicken stock. This will then be strained and then used to cook the rice. You can also add in a hot sauce when you are cooking the dish although I prefer to add it on top after I have dipped my bowl up.
How To Cook Southern Chicken Bog
Step 1: Start by preparing your chicken. Take out the insides if they are included (neck, gizzards). Wash and pat dry. Salt and pepper the chicken then set aside.
Step 2: Slice the Smoked sausage into 1-inch pieces.
Step 3: Grab your large stock pot or Dutch oven. Turn on to medium-high heat. Add in your tablespoon of oil and your smoked sausage. Sear the meat.
Step 4: Add in your onion and garlic. Cook until onion is translucent, about 5 minutes.
Step 5: Place your chicken in your pot and fill it up with water till the chicken is covered.
Step 6: Turn your heat to medium-low heat with the lid on it. Make sure to cook the chicken low and slow. If you cook it on a boil your chicken will be tough.
Step 7: Once the chicken is done, roughly forty-five minutes to an hour, remove the chicken and pick the meat from the bone.
Step 8: Then, measure out 6 cups of broth from your pot and set it aside.
Step 9: Afterwards, remove the remaining ingredients from the pot and set them aside.
Step 10: Next, add your rice to the pot. Turn heat to medium-high and lightly toast the rice. Remember to constantly stir the rice so it doesn’t burn.
Step 11: Add in the 6 cups of broth and stir.
Step 12: Add the remaining ingredients to the pot. Place the lid back on and bring it to a boil.
Step 13: Once it starts to boil, turn the heat down to medium-low so the dish can simmer.
Step 14: Now, add in the half stick of butter and place the lid back on the dish.
Step 15: Finally, simmer the stew until almost all the liquid is gone and the rice is done. This should take 20 to 30 mins. Stir a couple of times during this process to keep the rice from sticking.
Note: Once the rice is done and you have the desired wetness to the rice, it is ready to eat. We prefer ours on the sticky side with not much broth remaining. Some prefer more broth in theirs so you can use the leftover broth to adjust this at the end.
- South Carolina Chicken bog is traditionally served with white loaf bread and topped with a hot sauce such as Texas Pete.
- For sides, you can serve it with green beans and corn.
- If you want to get fancy with it, you can add green onions, Italian seasoning, or other items that you wish.
Chicken Bog is a delightful Southern dish that marries simplicity with incredible flavor. Its humble ingredients come together to create a comforting and satisfying meal that’s perfect for gatherings or cozy family dinners.
With its tender chicken, smoky sausage, and perfectly cooked rice, Chicken Bog embodies the essence of Southern cuisine. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe offers a taste of Southern hospitality that will keep you coming back for more. So, gather your ingredients, follow the steps, and savor the warmth and richness of this classic Southern favorite.
Can I Use Cream of Chicken or Cream of Celery Soup?
I do not recommend using either of those in this dish. I think once you cook it and the taste it has you will be glad you did not use them.
Can I Use Rotisserie Chicken in this Dish?
Yes, you can use Rotisserie chicken in this dish. If you use rotisserie chicken you will have to buy or make chicken broth separately. The process by which this recipe cooks the chicken in turn makes its own chicken stock so you will just need to get your own chicken stock if you use Rotisserie chicken.
What Do I Do If I Have Leftover Chicken Stock?
If you have leftover chicken stock from making this dish, you can put it in a freezer-safe container and freeze it to use at a later date and time.
What Do I Do With Left Over Chicken Bog?
Do you seriously have some left over? Haha. Well if you do, you can store it in a refrigerator-safe or airtight container for up to 3-4 days in the refrigerator. You could also use some of the leftover chicken stock to pour back onto it when you reheat it.
What makes chicken bog different from other chicken and rice dishes?
Chicken Bog stands out with its specific combination of ingredients, including smoked sausage, and its unique name. It’s a beloved Southern specialty dish from South Carolina with its own distinct flavor.
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- 1 whole chicken
- 3 cups rice
- 1 16oz package of Smoked Sausage
- 1/2 stick of butter
- 2-3 cloves garlic minced
- 1 medium onion diced
- 1 tablespoon Oil, I used bacon grease but you can use what you like
- salt and pepper to taste
- Step 1: Start by preparing your chicken. Take out the insides if they are included (neck, gizzards). Wash and pat dry. Salt and pepper the chicken then set aside.
- Step 2: Slice the Smoked sausage into 1 inch pieces.
- Step 3: Grab your large stock pot or dutch oven. Turn on to medium high heat. Add in your tablespoon of oil and your smoked sausage. Sear the meat.
- Step 4: Add in your oinon and garlic. Cook until oinon is translucent, about 5 minutes.
- Step 5: Place your chicken in your pot and fill it up with water till the chicken is covered.
- Step 6: Turn your heat to medium-low heat with the lid on it. Make sure to cook the chicken low and slow. If you cook it on a boil your chicken will be tough.
- Step 7: After chicken is done, roughly forty five minuets to an hour, remove chicken and pick the meat from the bone.
- Step 8: Measure out 6 cups of broth from your pot and set aside.
- Step 9: Remove the remaining ingredients from the pot and set it aside.
- Step 10: Add your rice to the pot. Turn heat to medium-high and lightly toast the rice. Remember to contantly stir the rice so it doesn't urn.
- Step 11: Add in the 6 cups of broth and stir.
- Step 12: Add in the remaining ingredients to the pot. Place lid back on and bring to a boil.
- Step 13: After it starts to boil, turn heat down to medium-low so the dish can simmer.
- Step 14: Add in the half stick of butter and place lid back on the dish.
- Step 15: Simmer until almost all liquid is gone and rice is done. This should take 20 to 30 mins. Stir a couple of times during this process to keep rice from sticking.
Once the rice is done and you have the desired wetness to the rice, it is ready to eat. We prefer ours on the sticky side with not much broth remaining. Some prefer more broth in theirs so you can use the leftover broth to adjust this at the end.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g