This Southern Chicken Bog Recipe is a comforting one-pot dish featuring whole shredded chicken, smoked sausage, and creamy long-grain white rice in a savory broth filled with simple pantry spices. It’s delicious, home-cooked goodness and the ultimate chicken and rice recipe!
About This Chicken Bog Recipe
Chicken bog is a fun name for southern-style chicken and rice. Fortunately, this classic combination is far from boring. This delicious recipe is a Low-country classic: hearty, flavorful, and economical (just a few ingredients make a lot!). It is a hearty mix of tender chicken, smoky andouille sausage, and perfectly seasoned rice, all simmered together in a rich, flavorful broth. Originating from South Carolina, Chicken Bog is the perfect one-pot meal for cozy family dinners or feeding a large crowd.
- Yield: 6-8 servings
- Difficulty: Easy to moderate.
- Freezer-Friendly: Yes. Up to 3 months.
- Top Cooking Tip: Use the correct ratio of liquid to rice. A good starting point is 2.5 cups of chicken broth for every cup of long-grain rice, adding more broth for “boggier” rice.
Table of Contents
What is Chicken Bog?
Chicken Bog is a super simple one-pot meal. Particularly popular in South Carolina, it’s a traditional Low-country comfort food that combines rice, chicken, and sausage in a flavorful homemade chicken stock. Like most traditional recipes, this one comes with lots of variations. Named for its characteristic “boggy” texture, the rice is soft, slightly wet, and a little sticky. It is similar to the swamplands of low-country South Carolina, varying from thick and tacky to creamy and porridge-like.
Top Tips
Make-Ahead. Boiling a whole chicken takes approximately 60-90 minutes. Cut down on cooking time without compromising flavor by cooking the chicken up to two days in advance. For best results, cook the chicken until it registers 165 degrees F (as measured by a digital meat thermometer), then remove it from the pot and set it aside until it’s cool enough to shred. Strain the broth through a fine mesh strainer into air-tight jars or containers. Store the shredded chicken and homemade broth in the refrigerator for up to two days.
Rotisserie chicken saves time. Boiling a whole chicken has advantages (homemade broth!), but it may not be an option if you’re short on time. Instead, shred an entire rotisserie chicken and add a little chicken bouillon to your favorite store-bought broth to achieve that rich flavor.
How to Make Chicken Bog
You’ll find the complete recipe (with step-by-step images) in the recipe card at the bottom of this page. You can use the “Jump to Recipe” button to get there. Here’s a quick overview:
Jump to Recipe- Cook the chicken: In a large pot, simmer the chicken with water, carrots, celery, salt, and pepper until cooked (about 60-90 minutes). Remove the chicken, shred the meat, and discard the bones and skin. Reserve the broth.
- Brown the sausage: Add the sliced smoked sausage to the same pot and cook for 5-6 minutes or until slightly browned.
- Sauté the onions and garlic: Add the onions and cook until softened, then add the minced garlic, smoked paprika, thyme, oregano, and red pepper flakes. Cook until fragrant.
- Add the rice and broth: Toast the rice, then add about 5 cups of reserved broth (adjust as needed). Bring to a boil and return the shredded chicken and andouille sausage to the pot.
- Simmer: Reduce the heat, cover, and let it cook for 20-25 minutes or until the rice is tender.
- Serve with hot sauce, if desired.
Ingredient Notes and Substitutions
Below are notes and possible substitutions for the ingredients in this Chicken Bog Recipe. You can find the complete list of ingredients and the printable recipe with measurements in the recipe card at the bottom of this page.
Whole chicken: Traditional chicken bog recipes start by simmering a whole chicken in boiling water until cooked. This cooks the chicken and makes the homemade stock for the rice—it’s a win-win. Possible substitutes for whole chicken include bone-in, skin-on chicken thighs or legs, or boneless chicken thighs. Boneless chicken breasts are not recommended (too dry). Rotisserie chicken, as previously mentioned, can also be used.
Andouille sausage: A smoked, heavily seasoned pork sausage that adds delicious smoky, spicy flavor. Substitute with another type of smoked sausage, like kielbasa.
Vegetables & Aromatics: This chicken bog recipe includes one diced onion and four garlic cloves. Feel free to substitute the onion for shallot or chopped green onions. Some versions also include carrots.
Herbs & Spices: The only non-optional seasonings are salt, black pepper, and thyme. Everything else is a matter of personal preference. Smoked paprika adds smokiness and very mild heat, dried oregano is herby and slightly peppery, and red pepper flakes add a subtle kick of heat.
Long-grain white rice: I highly recommend Carolina Gold Rice, but American long-grain rice, such as Mahatma Extra Long Enriched Rice, Jasmine, or Basmati varieties, also works. You can use long-grain brown rice; note that the total cooking time will be longer, and you may need to add additional broth.
Serving Ideas
Chicken bog is a hearty and satisfying one-pot meal. The best sides complement its texture and flavor without overpowering it. A few of my favorite classic Southern side dishes include cornbread, hush puppies, collard greens, crunchy coleslaw, and fried okra. It also pairs nicely with a light salad or veggie, such as this cherry tomato salad, these easy roasted Brussels sprouts, or refreshing arugula salad.
Frequently Asked Questions
Chicken bog and pilau (perlo) are similar but not the same. They share common ingredients like rice, chicken, and sausage but have one key difference: chicken bog is wetter, while pilau is drier and more structured.
Depending on your preference, you can enhance this recipe with extra ingredients ranging from veggies (okra, celery, carrots, and corn) to protein (shrimp, crab meat, ham, or bacon). Some recipes include beans, while others really drive home the creaminess by adding a roux base, cream of chicken soup, or butter (and lots of it) just before serving.
Before freezing, allow leftovers to cool completely, then divide them into portion-sized freezer bags or airtight containers. Flatten the bags to save space and allow for quicker thawing. Freeze for up to 3 months.
Have any questions? Drop me a message in the comment section below! I’m happy to help. And, if you enjoy this recipe, please rate it with some STAR LOVIN’ so other readers know to try it too! Tag me at #theforkedspoon. I’ll be sure to share! Thank you!
RECIPE CARD
Southern Chicken Bog Recipe
Equipment
- 7-Quart Lodge Cast Iron Dutch Oven The best multi-purpose Dutch oven at a great price.
Ingredients
For the Chicken and Homemade Broth
- 1 (4-5 pound) chicken - keep whole or cut up – livers and gizzards discarded and saved for another use
- water - enough to cover the chicken by about 2-inches
- 1 large carrot - cut in half
- 1 celery stalk - cut in half
- 1 tablespoon salt
- 1 teaspoon black pepper - or black peppercorns
For the Chicken Bog
- 1 tablespoon olive oil - or reserved bacon grease
- 13 ounces Andouille sausage - sliced
- 2 tablespoon butter
- 1 large onion - diced
- 4 cloves garlic - minced
- 2 teaspoon smoked paprika - optional
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano - optional
- ½ teaspoon red pepper flakes - optional
- 2 cups long-grain white rice - Carolina Gold preferred
- 2 bay leaves
- 1 teaspoon fresh lemon zest - or 1 tablespoon fresh lemon juice, optional
Instructions
- Prepare the chicken – Add the whole chicken, carrot, celery, salt, and black pepper in a large heavy-bottomed pot or Dutch oven. Cover the chicken with enough water to fully submerge it by at least 1-2 inches of water.
- Cook until tender – Bring to a boil over medium-high heat, then reduce to a gentle simmer. Let the chicken simmer for 60-90 minutes until the meat is tender and easily pulls from the bone. Skim off any foam or impurities that rise to the top.
- Remove the chicken and shred – Carefully transfer the chicken to a large bowl or plate. Let it cool, then shred the meat into bite-sized pieces. Discard the bones, skin, and vegetable scraps from the broth.
- Strain the broth – Pour the broth through a fine-mesh strainer into a clean bowl or pot to remove any solids. Set aside at least 5-6 cups of strained broth for cooking the rice.
- Brown the sausage – Heat one tablespoon of olive oil over medium heat in the same pot. Add the sliced andouille sausage and cook for 6-8 minutes, stirring occasionally, until browned and slightly crispy. Remove and set aside.
- Sauté the onion – Lower the heat slightly and melt two tablespoons of butter in the pot. Add the diced onion and cook until softened (about 5-6 minutes).
- Add the garlic and spices – Stir in the minced garlic, smoked paprika (optional), dried thyme, dried oregano (optional), and red pepper flakes (optional). Stir well to coat the onions in the seasonings.
- Toast the rice – Add the rice to the pot and toast it, stirring frequently, until it turns lightly golden and smells toasty.
- Pour in the Broth – Add 5 cups of reserved chicken broth and bay leaves. Stir well. Bring the mixture to a boil and return the shredded chicken and cooked sausage. Mix well. Note: Add more broth (up to one cup) if you like creamier, wetter, "boggier" rice.
- Cook the rice – Return to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
- Let the rice rest – Allow the rice to rest, covered, for 5-10 minutes.
- Season to taste – Stir in 1 teaspoon of lemon zest (or 1 tablespoon of fresh lemon juice) to create a fresh, bright contrast to the smoky flavors. Taste and adjust with extra salt or pepper if needed. Remove the bay leaves before serving.
Jessica’s Notes
- Whole chicken: Bone-in, skin-on chicken thighs or legs, or boneless chicken thighs. Boneless chicken breasts are not recommended (they are too dry). Rotisserie chicken is a fantastic alternative to cooking a whole chicken if you’re short on time.
- Andouille sausage: Substitute with another type of smoked sausage, like kielbasa.
- Herbs & Spices: The only non-optional seasonings are salt, black pepper, and thyme. Everything else is a matter of personal preference. Smoked paprika adds smokiness and very mild heat, dried oregano is herby and slightly peppery, and red pepper flakes add a subtle kick of heat.
- Long-grain white rice: I highly recommend Carolina Gold Rice, but American long-grain rice, such as Mahatma Extra Long Enriched Rice, Jasmine, or Basmati varieties, also works. You can use long-grain brown rice; note that the total cooking time will be longer, and you may need to add additional broth.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Before freezing, allow the leftovers to cool completely, then divide them into portion-sized freezer bags or airtight containers. Flatten the bags to save space and allow for quicker thawing. Freeze for up to 3 months. Thaw leftovers in the refrigerator before reheating.
- To reheat, add a splash of broth or water and warm over medium-low heat on the stove or in the microwave.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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