Easy Chicken Bog
Chicken Bog is a beloved South Carolina Lowcountry classic made with tender shredded chicken, smoky sliced sausage, and long-grain white rice all cooked together in a rich, homemade chicken broth. The rice absorbs the broth as it cooks, turning thick and gloriously sticky in that signature "boggy" way that gives the dish its name. It's humble, hearty, one-pot comfort food that feeds a crowd with minimal effort and maximum flavor.
Equipment
- Large heavy-bottomed pot or Dutch oven (6 quart)
- Fine-mesh strainer For straining the finished broth
- Large mixing bowl For catching strained broth
- Chef's knife
- Cutting board
- Wooden spoon or heat-safe spatula
- Ladle For skimming foam from broth
- Tongs For removing cooked chicken pieces
- Measuring cups and spoons
Ingredients
For the Broth and Chicken
- 3 lbs bone-in skin-on chicken pieces about 1.4kg; thighs and drumsticks recommended
- 6 cups water about 1.4 liters; add more if needed to submerge chicken
- 1 medium yellow onion roughly chopped
- 3 stalks celery roughly chopped
- 4 cloves garlic smashed, no need to peel
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp kosher salt plus more to taste
- 1 tsp black pepper plus more to taste
For the Bog
- 12 oz smoked sausage about 340g; sliced into 1-inch rounds; andouille or plain smoked sausage both work
- 2 cups long-grain white rice about 370g; do not substitute short-grain
- 2 tbsp unsalted butter about 28g
For Serving
- fresh parsley chopped; for garnish
- green onions sliced; for garnish
- hot sauce optional; Texas Pete is traditional in South Carolina
Instructions
- Pat chicken pieces dry with paper towels and season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper. Roughly chop the onion and celery into large chunks, and smash the garlic cloves with the flat side of your knife.
- Place the seasoned chicken in a large pot with the onion, celery, garlic, bay leaves, and thyme. Pour in 6 cups of water, bring to a boil over medium-high heat, skim off any foam, then reduce to medium-low, cover, and simmer for 45 to 50 minutes until the chicken is completely tender and falling off the bone.
- Remove the chicken pieces with tongs and let cool for 10 minutes, then pull the meat from the bones and skin, shredding it into bite-sized pieces. Discard the skin and bones.
- Pour the broth through a fine mesh strainer into a large bowl, discarding the spent aromatics. Measure out 4 cups of the strained broth to use for cooking the rice.
- Return the pot to medium heat, add the butter, and let it melt. Add the sliced sausage in a single layer and brown for 2 to 3 minutes per side until nicely caramelized.
- Pour the 4 cups of strained broth into the pot with the sausage and bring to a full boil. Taste and adjust seasoning, then add the rice and shredded chicken, stirring to combine everything evenly.
- Bring back to a boil, reduce heat to low, cover, and cook for 20 minutes. Stir once or twice in the first 5 minutes, then keep the lid on and do not lift it. Turn off heat and rest, covered, for 10 minutes.
- Stir the bog gently; the rice should be thick and sticky. If too wet, cook uncovered over medium-low heat for 3 to 5 minutes. Garnish with fresh parsley and sliced green onions and serve with hot sauce on the side.
Notes
- Don't rush the broth. Simmering the chicken for the full 45 to 50 minutes is what gives the dish its signature depth of flavor. A short simmer produces a thin, flat-tasting bog.
- Skim the foam. In the first few minutes of boiling, white foam will rise to the surface. Take a minute to skim it off with a ladle for a cleaner, better-tasting broth.
- Season the broth before adding the rice. Taste the strained broth and season it well before the rice goes in. The rice absorbs everything, so an under-seasoned broth leads to a bland bog.
- Do not lift the lid during the 20-minute simmer. Steam is doing critical work and lifting the lid extends cooking time and can result in unevenly cooked rice.
- The 10-minute rest off heat is not optional. This resting period finishes the cooking process and gives the rice a much better texture. Do not skip it.
- Rotisserie chicken shortcut: Use shredded store-bought rotisserie chicken and 4 cups of good-quality store-bought chicken broth. Skip the broth-making steps entirely. Total time drops to about 30 minutes.
- Sausage variations: Plain smoked sausage is traditional, but andouille sausage adds a welcome Cajun heat. Kielbasa also works well in a pinch.
- Add green peas: A traditional Pee Dee region variation adds green peas stirred in right at the end before serving for a pop of color and sweetness.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The bog will thicken considerably as it cools. Reheat with a splash of chicken broth or water.
- Freezer: Chicken Bog freezes well for up to 3 months. Cool completely before freezing in individual portions. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1ServingCalories: 490kcalCarbohydrates: 40gProtein: 35gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 115mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 4mgIron: 15mg
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