Recipe

Chicken Bog

A classic South Carolina-style chicken bog with smoky sausage and fluffy rice, made in one pot with simple seasonings and maximum comfort.

By Matt Campbell

•

4.8

A steaming bowl of chicken bog with shredded chicken, sliced smoked sausage, and fluffy rice, garnished with chopped parsley on a wooden table

Jump to Recipe

Chicken bog is the kind of food that feels like it has been taking care of people for generations, because it has. It is a Southern, one-pot chicken-and-rice situation that is often made with smoky sausage and just enough seasoning to keep every bite interesting. Think: cozy carbs, savory chicken, and those little pockets of flavor where the sausage fat meets the rice and you pause mid-bite like, okay, wow.

My version keeps the ingredients easy to find and the steps low-drama. We build a quick broth, cook the rice right in it, then fold in shredded chicken and browned sausage at the end so everything stays tender and fluffy. You can keep it soft and steamy, or you can let the bottom get a little crisp if your kitchen personality leans chaotic-good. Either way, you win.

Raw chicken thighs, smoked sausage, long grain rice, onions, celery, garlic, and spices arranged on a bright kitchen counter

Why It Works

One pot, full meal: Chicken, rice, and sausage come together in the same pot so the rice absorbs all the good stuff.
Flavor without fuss: Onion, celery, garlic, and pantry spices do the heavy lifting.
Great texture: Fluffy rice with optional crispy bottom bits if you let it crackle for a minute.
Flexible: Works with rotisserie chicken, leftover chicken, or a mix of white and dark meat.

Pairs Well With

Storage Tips

Refrigerate: Cool chicken bog quickly, then store in an airtight container for up to 4 days.

Freeze: Freeze in flat portions (zip-top bags laid flat are clutch) for up to 2 months. Thaw overnight in the fridge for best texture.

Reheat: Rice drinks broth as it sits, so add a splash of chicken broth or water before reheating. Warm on the stovetop over medium-low, covered, stirring occasionally. Microwave works too, just stir halfway through.

Little trick: If you want some crisp edges again, reheat a portion in a nonstick skillet with a tiny bit of oil and let it sit untouched for 2 to 3 minutes.

Common Questions

What is chicken bog, exactly?

Chicken bog is a traditional South Carolina chicken-and-rice dish. Many versions include smoked sausage (and some keep it chicken-only), but the big idea stays the same: rice cooked in seasoned broth so everything tastes like one cohesive, savory bowl of comfort.

Why is it called “bog”?

The name is old-school and regional. The dish can look a little “boggy” while it cooks because the rice simmers in broth, but when it is done it should be tender and fluffy, not soupy.

Should chicken bog be wet or dry?

It should be moist and tender, but not like soup. If yours is wet, simmer uncovered a few minutes. If it is dry, add a splash of broth, cover, and steam 3 to 5 minutes.

What kind of rice works best?

Long-grain white rice is the classic move because it stays fluffy. Avoid instant rice. If you use jasmine, it will be a bit softer and more fragrant. If you use brown rice, you will need more liquid and time.

Can I use rotisserie chicken?

Absolutely. Skip the chicken simmer step and use about 3 to 4 cups shredded rotisserie chicken. Use boxed broth for the rice, then stir the chicken in at the end to warm through.

What sausage should I use?

Smoked sausage like kielbasa is easiest and widely available. Andouille adds heat and a Cajun vibe. Any fully cooked smoked sausage works.

Sliced smoked sausage browning in a large skillet with caramelized edges on a stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottomed pot or Dutch oven with lid (5 to 7 quarts)
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or silicone spatula
Tongs
Instant-read thermometer (optional, helpful for chicken)

I love dishes like chicken bog because they feel like the culinary version of showing up for someone. One pot, a little patience, and suddenly the kitchen smells like you knew what you were doing all along. The first time I made it, I was aiming for “easy chicken and rice,” but once the sausage hit the pot and the rice started soaking up that smoky broth, it turned into a whole situation. Now it is one of my favorite weeknight plays when I want comfort food that tastes like it had a plan.

Chicken Bog

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Ingredients

1 1/2 lb bone-in, skin-on chicken thighs (or 2 lb bone-in mixed pieces)
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1 tbsp neutral oil (avocado, canola, or vegetable)
12 to 14 oz smoked sausage (kielbasa or andouille), sliced into coins
1 medium yellow onion, diced
2 celery ribs, diced
3 cloves garlic, minced
1 tsp paprika
1/2 tsp dried thyme
1/4 tsp cayenne (optional)
2 cups long-grain white rice, rinsed until water runs mostly clear
4 cups low-sodium chicken broth, plus up to 1 cup more as needed
1 bay leaf
2 tbsp unsalted butter
2 to 3 scallions or 2 tbsp chopped parsley, for serving (optional)

A bowl of diced onion, celery, and minced garlic prepped and ready beside a cutting board on a kitchen counter

Instructions

Season the chicken. Pat chicken dry and season with 1 teaspoon kosher salt and black pepper.
Brown the sausage. Heat a large Dutch oven over medium-high heat. Add oil, then add sliced sausage. Cook 3 to 5 minutes, stirring occasionally, until browned on the edges. Transfer sausage to a plate. If the pot looks greasy (some sausage is enthusiastic like that), spoon off excess fat, leaving about 1 tablespoon behind.
Sauté the aromatics. Reduce heat to medium. Add onion and celery to the pot. Cook 4 to 6 minutes, scraping up browned bits, until softened. Add garlic, paprika, thyme, and cayenne (if using). Cook 30 seconds, just until fragrant.
Simmer the chicken. Add 4 cups chicken broth and the bay leaf. Nestle the chicken into the broth. Bring to a gentle simmer, cover, and cook until the chicken reaches 165°F and is tender, about 18 to 25 minutes (time will vary by piece size and how lively your simmer is).
Shred the chicken. Transfer chicken to a cutting board. When cool enough to handle, remove skin and bones and shred or chop the meat into bite-size pieces.
Check the liquid, then cook the rice. Bring the broth in the pot back to a simmer. You want about 4 cups of liquid before adding the rice, so add a splash more broth if it cooked down. Stir in rinsed rice and butter. Cover, reduce heat to low, and cook 18 minutes. Peek at the end: if the rice is still a little firm, add 2 to 4 tablespoons broth or water, cover, and cook 2 to 4 minutes more.
Rest, then fluff. Turn off heat and let the pot stand, covered, for 10 minutes. Fluff rice with a fork.
Fold it together. Stir in shredded chicken and browned sausage. Taste and adjust salt and pepper. Go easy at first since sausage and broth bring plenty of salt. If it feels tight or dry, add a splash of broth, cover, and steam 3 to 5 minutes.
Serve. Spoon into bowls and top with scallions or parsley. If you want crisp edges, set the pot over medium-low heat, uncovered, for 2 to 3 minutes until you hear gentle crackling. Stay close and pull it off the heat before it crosses into scorched.

Nutrition information is estimated.

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Chicken Bog

Why It Works

Pairs Well With

Recommended

Creole Jambalaya

Louisiana Chicken and Sausage Gumbo

One-Pan Sausage and Rice

Crockpot Chicken and Rice

Storage Tips

Common Questions

What is chicken bog, exactly?

Why is it called “bog”?

Should chicken bog be wet or dry?

What kind of rice works best?

Can I use rotisserie chicken?

What sausage should I use?

Chicken Bog

Ingredients

Instructions