Chicken Bog
This easy Chicken Bog recipe simmers tender chicken, smoky sausage and rice together in one pot for a hearty Southern comfort food supper.
If you’ve never heard of Chicken Bog, I completely understand—the name doesn’t exactly tell you that a seriously delicious dinner is headed your way!
This cozy Southern favorite combines tender chicken, smoky sausage and soft, savory rice in one glorious pot. It’s simple, filling and exactly the kind of supper that makes everyone wander into the kitchen asking when dinner will be ready. 😊
Jump to:
- 🔎 A quick look at this recipe
- Why this recipe works
- What is Chicken Bog?
- 🍗 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- How to make this recipe
- Recipe FAQs
- What to serve with this recipe
- Chicken Bog
- Variations on this recipe
- Other chicken and rice recipes we love!
- We want to know what you think! 🤔
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What It Is: A cozy Southern one-pot dinner made with tender chicken, smoky sausage and savory rice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4 servings
- Calories: 424
- Cooking Method: Stovetop
- Good For: Comfort-food dinners, chilly evenings and feeding a hungry family
Why this recipe works
- 🍗 Tender chicken: Simmering chicken in broth creates juicy and flavorful meat.
- 🌭 Smoky sausage: Kielbasa gives the whole dish a savory, smoky boost.
- 🍚 Extra-flavorful rice: The rice cooks right in the broth, soaking up every bit of that chicken and sausage goodness.
- 🥘 One-pot comfort: Everything comes together in one pot for a hearty dinner with minimal cleanup.
- ✨ Make it your own: Add hot sauce, barbecue sauce, shredded cheese or a little butter on top—the Chicken Bog world is your oyster!
What is Chicken Bog?
Chicken Bog is a traditional South Carolina dish made with chicken, smoked sausage and rice simmered together in a flavorful broth. It is especially popular in the Pee Dee region of the state, where it has long been a favorite way to feed a hungry crowd.
And why the unusual name? The rice absorbs most of the broth but stays softer and moister than a traditional chicken pilaf—giving the finished dish its wonderfully “boggy” consistency. Whatever you call it, it’s one seriously delicious bowl of Southern comfort food!
🍗 Ingredients you need
📝 Ingredient notes
- Chicken: Boneless chicken breasts are my first choice, but boneless chicken thighs work just as well.
- Broth: Chicken broth gives the finished dish more flavor than water, so I recommend using it if you have some handy. Low-sodium broth lets you control the salt.
- Kielbasa: Kielbasa adds wonderful smoky flavor, but any fully cooked smoked sausage will work. You can even use a spicy variety if your crowd likes a little heat.
- Onion: A sweet onion adds flavor without overpowering the chicken and sausage. A regular yellow onion is also fine.
- Rice: Use regular uncooked long-grain white rice for this recipe. Brown, instant and converted rice require different amounts of liquid and cooking time.
- Toppings: Chicken Bog is delicious all by itself, but barbecue sauce, shredded cheese, hot sauce and butter are all excellent ways to make your bowl your own!
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
You take some bone-in chicken pieces and simmer them up in water or chicken broth (I like using chicken broth to ramp up the chicken-y flavor) until the chicken is fully cooked. Scoop it out and let it cool.
Now you want to chop up an onion and slice up some kielbasa or other smoked sausage and pour it into the leftover broth. Turn up the heat and once things are boiling, pour in some rice. Cover the pot and let things simmer until the rice is done.
At this point, the rice will absorb all the liquid and it will be delectably soft and flavorful. Shred the cooked chicken and stir it into the rice mixture along with some salt and pepper.
At this point, you can get creative about what you want to add…barbecue sauce, shredded cheese, BUTTER. I decided to give the Southern husband his bowl of chicken bog with a drizzle of spicy Sriracha sauce, and he was about one hundred kinds of happy.
As for me? I put a dollop of soft homemade butter on mine, and I pretty much wanted to die of chicken bog happiness.
Recipe FAQs
Chicken Bog should be soft, moist and a little creamy, but not soupy. The rice absorbs most of the broth while keeping its signature “boggy” texture.
Absolutely! Boneless chicken breasts and thighs both work. Thighs tend to stay a little juicier, while chicken breasts have a milder flavor.
Yes. Any fully cooked smoked sausage will work, including turkey kielbasa or a spicy smoked sausage. Just make sure it is cooked before adding it to the pot.
Add a little more broth or water, about ¼ cup at a time, and continue cooking until the rice is soft. Give it an occasional stir so it doesn’t stick to the bottom of the pot.
The basic ingredients are naturally gluten-free, but check the labels on your broth, sausage, barbecue sauce and other toppings to make sure.
Pop your question in the Comments section below and I will answer pronto!
What to serve with this recipe
Chicken Bog is scrumptious but it does need some veggies on the side! Roasted green beans, zucchini fritters and/or some creamy whipped carrots are perfect.
And let’s have some peach upside down cake for dessert!
Let’s cook up a pot of this wonderfully cozy Southern chicken and rice deliciousness!
Chicken Bog
Discover the deliciousness of chicken bog, a comforting Southern dish with tender chicken, flavorful sausage, and rice in a savory broth.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound chicken breasts
- 4 cups water or chicken broth
- 2 cups sliced kielbasa or other smoked sausage
- 1 sweet onion, peeled and chopped
- 2 cups rice
- Salt and pepper to taste
- Your choice of toppings! Bbq sauce, shredded cheese, hot sauce or butter are all great.
Instructions
- Place chicken and broth or water in a heavy deep pot and bring to a simmer. Cover and simmer until the chicken is fully cooked, about 25 minutes. Remove chicken and cool. When it is cool enough to handle, shred the chicken into bite sized pieces.
- Add the sausage and onion to the broth and heat to a simmer. Add rice, cover and simmer until rice is tender, about 25 minutes. Stir the mixture periodically, adding a little water if needed as the rice cooks.
- When the rice is done, stir in the shredded chicken and season to taste with salt and pepper. Serve as is, or with your choice of toppings.
- Eat way too much because you just can’t help yourself.
Notes
-
- Chicken: Boneless chicken breasts are my first choice, but boneless chicken thighs work just as well.
-
- Broth: Chicken broth gives the finished dish more flavor than water, so I recommend using it if you have some handy. Low-sodium broth lets you control the salt.
-
- Kielbasa: Kielbasa adds wonderful smoky flavor, but any fully cooked smoked sausage will work. You can even use a spicy variety if your crowd likes a little heat.
-
- Onion: A sweet onion adds flavor without overpowering the chicken and sausage. A regular yellow onion is also fine.
-
- Rice: Use regular uncooked long-grain white rice for this recipe. Brown, instant and converted rice require different amounts of liquid and cooking time.
-
- Toppings: Chicken Bog is delicious all by itself, but barbecue sauce, shredded cheese, hot sauce and butter are all excellent ways to make your bowl your own!
Variations on this recipe
- Spice it up: Use spicy smoked sausage or add a pinch of red pepper flakes along with the onion.
- Try turkey sausage: Swap the kielbasa for smoked turkey sausage for a slightly lighter version.
- Add some veggies: Stir in frozen peas or chopped baby spinach during the last few minutes of cooking.
- Make it cheesy: Stir a handful of shredded cheddar into the finished Chicken Bog, or sprinkle it over each serving.
- Give it a barbecue twist: Top each bowl with a drizzle of your favorite barbecue sauce and a few sliced scallions.
- Bring on the heat: Add hot sauce or Sriracha at the table so everyone can make their serving as fiery—or not fiery—as they like.
Other chicken and rice recipes we love!
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Hi I read your article about chicken bog. I Am from southeastern South Carolina and this is where chicken bog originated. Matter of fact there is an annual chicken bog festival in Loris , S.C. (Not far from myrtlebeach). Your recipe is similar to the original old recipes and is a great dish but my recipe is better. I sell a packaged chicken bog seasoning and cook in a Crockpot brand 6 qt. electric pressure cooker. It is out of this world and I will be happy to send you more info if you are interested. I enjoyed your article.
I was absolutely shocked when I found this recipe on your site! I grew up in Myrtle Beach, South Carolina and chicken bog was my favorite meal. It was hearty and fairly inexpensive to make and it went a long way. My parents and grandparents would cook this all the time. The only thing I do different is, I add the shredded chicken back into the pot when I add the rice so the chicken has a chance to soak up that buttery broth. Fortunately, my kids and husband love it so I get to cook it for my family. My friends all think it’s the weirdest name for a dish but they gladly eat it anyway. It’s also tradition in my family that this meal be prepared along side the collards and black-eyed peas affectionately known as “Hoppin John” every New Years Day. Thanks for posting the recipe and letting me know there are others that share my love for this dish.
I must make this!!! Forget mac n cheese – this is my comfort food. Thanks!!!
Just got finished watching Vivian Howard’s Chef and the Table and she features a chicken bog recipe in season 2. It must be an eastern North Carolina thing
You guys look great together, Kate. LOVE the sound of chicken bog! I have never heard of it, but it sounds similar to chicken fried rice. Absolutely divine. Loving all the comfy and delish flavors here. Will give it a go sometime soon.
I’ve never heard of chicken bog, but we cook a rather similar chicken pilaf in Romania, I can imagine the taste and consistency are pretty similar. It is indeed the ultimate comfort food, I used to love that as a child and I make it myself for my kids nowadays. I should try this version with sausage as well.
Oh my. This sounds divine. I’m making this ASAP! Thanks to Kieraa and her mom for sharing this recipe!! So hard to choose my favorite family recipe but I think I have to go with my grandpa’s stuffing/dressing. The smell of sautéed bacon and onions reminds me of my childhood.
Simple recipe and sounds perfect for this family of choosy (didn’t say “picky”!) eaters with dairy intolerance (everything casserole has cheese or creamy sauces). Will have to try with spicy Italian sausage!
My favorite family recipe is my Nanny’s blueberry Jell-o mold. The only think I ever use that Tupperware mold for! Can’t imagine a Thanksgiving dinner without it
This sounds delicious! I love the Selection series! :D
A few family recipes we like to make are jambalaya, hachi parmentier, and oriental salad.
My favorite family recipe is my great grandmother’s peanut butter icing recipe. It’s super easy and amazingly tasty. The best way my grandma makes it is with chocolate cake. It reminds me of a Reese peanut butter cup.
Hoping to win the box set! My favorite home recipe is Traditional Chicken Alfredo!
My Grandma’s peanut butter fudge and also her beef & homemade noodles are my favorite pass down meals! This recipe looks good and I will try it soon. Thanks for the giveaway, I love yo read!
Well, my favorite comfort food IS a pass-down recipe for cabbage and noodles . Haluski to the initiated.
Cook a bag of med to wide egg noodles in salted water till done but not mushy. Drain them, saving a little water.
Fry a half a pound of chopped up bacon until crispy. Remove the bacon. Save. bacon fat in the pan.
Chop an onion and add tho the pan. Begin to fry it.
Chop a smallish head of cabbage, removing very large leaf centers if you want, and fry with onion in bacon fat until soft. Flavors like garlic or curry are good but not essential. Essential is bacon, onion noodles and cabbage.
Mix this all together, reheat to blend flavors using a little of the saved water if necessary to keep it from being too, too dry, and taste for salt and pepper. Then eat, eat, eat A drizzle of siracha at the table for those who like it won’t hurt, either. And sour cream mixed in before serving takes it to another whole level. Company Haluski – with a capital H.