Chicken Bog Recipe

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Notes & Tips Make-Ahead Instructions Serving and Storage Instructions What to Serve More Great Chicken and Rice Recipes to Try

Why Is It Called Chicken Bog?

Opinions differ. Some say it’s because the chicken and sausage bog down in the rice, while others say it’s because it’s from the bog-laden Carolinas.

Other names include chicken perlo or chicken pilau. Whatever you call it, this rice dish is insanely good, so don’t get too hung up on the name. 😉

Recipe Ingredients

1. Chicken – Chicken thighs are my cut of choice, but use any cut of chicken you like. Or get a rotisserie chicken and use chicken broth for a time-saving shortcut.
2. Smoked Sausage – Pick your favorite variety of smoked sausage and slice it up to add some smoky goodness to this dish.
3. Rice – I love basmati rice, but any variety of long-grain rice works beautifully, making a sticky “bog” for the chicken to nestle in.
4. Seasonings – Onion, garlic, thyme, paprika, and celery add loads of aromatic flavor to the chicken stock and rice. A couple of bay leaves are a nice addition if you so desire.

How to Make Chicken Bog

• Cook Chicken – Place the chicken, onion, garlic, salt, and pepper in a large pot. Add enough water to cover the chicken. Cook over medium-high for 30 minutes or until cooked through. (Photo 1)
• Shred Chicken – Remove chicken from pot and let cool. Then, shred it and set it aside. (Photo 2)
• Saute – In a Dutch oven or large, heavy-bottomed pot, melt the butter. Add the chopped onion and sauté for 4-5 minutes. Add the garlic and celery and sauté for 2 minutes.
• Assemble – Add the sausage and shredded chicken and stir for about a minute. Add the rice, chicken stock, salt, thyme, pepper, and paprika and stir until well combined. (Photos 3-5)
• Final Step – Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender. (Photo 6)
• Serve – Garnish with the sliced green onions and serve hot with your favorite veggies.

Recipe Variations

1. Use a whole chicken. You can use any chicken cut, but I’m all for getting what’s on sale. Just cut it up before cooking.
2. Use a different rice. I love long-grain white rice but feel free to swap it out for brown or wild rice. Just make sure to adjust the cook times accordingly. 
3. Add extra veggies. Feel free to add bell peppers, carrots, peas, or any other veggie you love to the bog. This recipe easily transforms into a one-pot meal with veggies included. 😅
4. Slow cooker version. Make crock pot chicken bog for an easy meal ready to serve and enjoy when you get home.

Notes and Tips

1. Use a heavy-bottomed pan to keep your delicious meal from burning while the rice cooks.
2. If you want your chicken bog to be a little more mushy, add ⅛ cup water and cook for 4 more minutes.
3. Feel free to cook the rice to your desired level of stickiness. I like it pretty sticky, with not much broth left in the pan, but others like it brothy. As long as the rice is tender, enjoy! 👍
4. Bone-in, skin-on chicken thighs will give you the most flavorful broth. However, you can sub boneless, skinless chicken if needed.

Make-Ahead Instructions

This meal tastes best freshly cooked, but you can definitely cook the chicken and broth a day ahead. Simply let them cool, store them in an airtight container, and refrigerate until ready to proceed.

Serving and Storage Instructions 

Serve chicken bog hot off the stove, garnished with some sliced green onion if you please.

Leftover chicken bog stores well in the fridge for 3-4 days. It also freezes well for up to 3 months. Pop it in the microwave or add a couple of tablespoons of broth and reheat it on the stovetop over medium-low heat.

What Goes With Chicken Bog

Serve chicken bog with no-knead bread and green beans with bacon or a tossed salad. And don’t forget the sweet iced tea!

More Great Chicken and Rice Recipes to Try

1. Chicken and Rice Casserole
2. One-Pot Cilantro Lime Chicken and Rice
3. Puerto Rican Chicken and Rice
4. Jollof Rice and Chicken
5. Chicken and Rice Soup