Chicken Bog

Chicken Bog

64 Reviews 3 Pics
Recipe by  MARBALET

“I am not sure of the origin of this recipe; it is a cross between a casserole and a stew: chock full of chicken, sausage, rice and onion. A really good cold weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! Note: This recipe is what is called 'low country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at local restaurants in South Carolina along with other local favorites.”

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Adjust Servings

Original recipe yields 6 servings



  1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
  3. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

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Reviews (64)

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The Cookworm

The Cookworm

I grew up in coastal SC and this is a fall and winter staple. I couldn't give this recipe all the stars, although it is a good place to start for beginners. But on the downside, the Italian Seasoning is a u-turn in the wrong direction from the roots of this dish. I use about 2 lbs of meat- I generally use boneless skinless chicken thighs. To your biggest stock pot add the chicken. If you’re using a whole chicken just cover it so that there is about 2 inches of water above the chicken. If you’re using parts use enough water so that it would cover the chicken even if you had double the amount of meat in the pot. Then add two halved onions, 2 carrots and 2 celery ribs cut so that they submerge about 10 whole cloves of garlic 2-4 bay leaves and 2 tbls black whole peppercorns and salt (½ tsp salt/cup water). Then boil…3 hours should do the trick. When you’re done cooking the meat scoop out the meat and put it in a bowl and shred it when it is cool enough. Throw out the aromatics – all that should be left is the broth – no need for bouillon or canned broth. If you used a whole chicken, you may want to skim off the fat. Measure your broth and then use the correct amount of rice. Put the chicken back in the pot with the broth, put in a diced link of (cooked) smoked sausage on top of the chicken and put the rice on top of the sausage and bring it to a boil. Cover it, reduce the heat to simmer and cook 20 minutes. Stir well and taste- add a little pepper or salt and serve.



I'm from SC and have tried to make this many times with no success. This recipe worked and the whole family loved it. I did leave out the Italian seasoning and added salt and pepper.

Julie J.

Julie J.

I misunderstood Holly's directions. DO NOT boil for 30 minutes. I thought she meant boil for 30 minutes then turn to low. I only boiled it for about 10 minutes on med-high heat and the rice burnt to the bottom and the whole dish tastes like smoke. I assume now she means bring to a boil then simmer for 30 minutes. If I had done this, I think it would have turned out great (I also omitted the italian seasoning, my husband said that is not how it is normally made) I am sure most of you seasoned cooks knew what she meant, but I am not, so for all of you non-professionals I burned the rice for you so now you do not have too!!!!

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Amount Per Serving (6 total)

  • Calories
  • 717 cal
  • 36%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 50.3 g
  • 101%
  • Cholesterol
  • 195 mg
  • 65%
  • Sodium
  • 2189 mg
  • 88%

Based on a 2,000 calorie diet



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Soul Smothered Chicken


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Easy Tea-Poached Chicken With Rice