What consistency should Chicken Bog have?

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.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless chicken breasts and thighs both work. Thighs tend to stay a little juicier, while chicken breasts have a milder flavor.

Can I use a different kind of sausage?

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.

What if the rice absorbs the liquid before it is tender?

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.

Is Chicken Bog gluten-free?

The basic ingredients are naturally gluten-free, but check the labels on your broth, sausage, barbecue sauce and other toppings to make sure.

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Chicken Bog

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Discover the deliciousness of chicken bog, a comforting Southern dish with tender chicken, flavorful sausage, and rice in a savory broth.

Author: Kate Morgan Jackson
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

Scale

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.

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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!

Find it online: https://www.framedcooks.com/chicken-bog/