I love me some chicken bog y’all. It’s a South Carolina old-school one pot meal. I make mine with chicken, sausage, rice, veggies and a flavorful broth. I love how all the textures come together. It’s the type of stew that you just wanna curl up on the couch with and just chill.
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Chicken bog ingredient notes
- Chicken: I use bone-in, skin-on chicken. You can use boneless skinless chicken to lean the recipe down but the juiciness and flavor will lean down too. Turkey is also an option to use here.
- Chicken Stock: You can also swap in broth or a vegetable stock or broth.
- Smoked Sausage: Andouille or chorizo are good swaps. Chicken sausage or turkey sausage are options too.
- Rice: I use long-grain white rice because it cooks up fluffy and soaks up the broth. Brown rice or even wild rice can be used they take longer to cook and you will need to add more liquid.
- Flavor enhancers: Worcestershire sauce, salt and pepper get the flavors kicked up a ton.
How to make chicken bog
Step 1: Pat your chicken dry with paper towels and season up with salt and pepper. Add olive oil to your dutch oven and brown your chicken over medium high heat.
Step 2: Cook for 6-7 minutes then flip and cook another 3 until golden brown and delish looking! Drain the chicken on paper towels then remove the skin and set aside. Note: Check step 12 for what to do with skin as an extra!
Step 3: Cook your veggies until see through, about 3-4 minutes. Add thyme, garlic and parsley stems to the pot and get going. Pour in your chicken stock, water and Worcestershire sauce. Bring to a boil and reduce.
Step 4: Return your chicken to the pot and bring to a boil then remove the chicken and set aside.
Step 6: Add your sausage and rice to the pot. Cover and let that cook for about 15 minutes, until the rice is tender. Shred your chicken and return to the pot along with parsley leaves. Finally serve up your bog in a bowl with a sprinkle of parmesan cheese and a lemon wedge.
BONUS: For extra flavor and texture, add your discarded chicken skin to a foil lined sheet pan, bake at 350F for 8 minutes until skin is golden, break apart and serve on your bog!
Chicken Bog
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Ingredients
- 2 1/2-3 lbs chicken pieces bone-in, skin-on
- kosher salt and black pepper
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 2 carrots peeled and chopped
- 2 celery ribs chopped
- 3 garlic cloves roughly chopped
- 3 sprigs fresh thyme
- 4 stems fresh Italian parsley leaves and stems separated, leaves finely chopped, stems reserved
- 3 cups water
- 2 cups chicken stock
- 1 tsp Worcestershire sauce
- 8 oz smoked sausage cut into 1/2 slices
- 1 1/2 cups long-grain white rice
- 1/4 cup grated Parmesan cheese
- lemon wedges for serving
Instructions
- Pat chicken dry with paper towels, then season chicken with salt and black pepper.
- In a large Dutch oven, add olive oil and heat over medium-high heat. Once hot, carefully add chicken pieces, skin side down. Cook for about 6-7 minutes until the skin is golden brown. Flip over and cook for an additional 3 minutes. Remove the chicken and place on paper towel-lined plate. Remove skin and discard or see note.*
- Pour off all but one tablespoon of chicken fat and discard. Add onion, carrots, and celery to the pan and cook until vegetables just begin to get translucent around the edges, about 3-4 minutes.
- Add in garlic, thyme, and parsley stems, and cook for one minute. Pour in water, stock, and Worcestershire sauce.
- Return chicken to pot and bring to boil, then reduce heat and cook for about 15 minutes until liquid reduces by one quarter. Remove chicken onto a large plate or bowl.
- Add sausage and rice. Cover and cook until rice is tender, about 15 minutes. Meanwhile, remove bones and shred chicken. Stir in shredded chicken and parsley leaves.
- Divide into bowls and sprinkle Parmesan cheese on top and serve with a lemon wedge.
Notes
How to Store and Reheat Chicken Bog
Chicken bog leftovers are beyond easy to store. Make sure to cool it down to room temp then toss in an airtight container or zip-top bag. When you want to serve it up again, add to a pot along with a little chicken stock or water and warm back up over medium heat. Stir until it’s heated through. You can also heat back up in the microwave at 1 minute intervals, giving a little stir in between until its nice and hot y’all.How long will chicken bog last in the fridge?
It should be all good in the fridge for about 3-4 days.Can I freeze easy chicken bog recipe?
Absolutely boos! Pop the leftovers in a freezer zip-top bags removing all the air then label with the date. It should least for about 2-3 months. When you want to serve it up again, thaw in the fridge overnight then reheat with the instructions above.Nutrition
Recipe Tips
- Brown it Up: I love to crisp up that chicken skin until golden brown before getting on with the rest of the recipe. It adds flavor and seals in that juiciness boos.
- Taste Along the Way: Give your bog a taste as it cooks and before you serve it up. Adjust with salt and pepper to make it just how you like it.
- Check Your Liquid: If your bog starts looking a lil’ dry, add more stock or water so the rice cooks up right.
- Just Chill: Give your chicken bog a bit of time to rest after you finish cooking it. That will help those flavors come together and will allow the rice to absorb that broth perfectly boos.
Serving suggestions
- Sop it Up: Ain’t nothing like serving this old school style over some drop biscuits or flaky biscuits to sop up that bomb broth.
- Sunday Supper: This chicken bog recipe is just perfect on a plate along with collard greens or turnip greens, candied sweet potatoes and Southern cornbread.
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Recipe Help
You sure can boos. In fact, it will taste even better because those flavors will develop even more. You can make it a day or two before you want to serve it. Just store in the fridge and use my reheating instructions above when you want to serve it up.
Yep you sure can boos, and it will be a huge time saver. Just shred it and add right on in the pot, let it warm through and serve it up. However, since you will be missing some of the initial flavor action with chicken grease, you may need to toss in a bit more flavor.
Yep! I would still do an initial browning of my veggies and chicken then add everything to the pot. Cook on high for about 4-6 hours or on low up to 8 hours.
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I’d never heard of Chicken Bog (Texas native with Louisiana ancestry) and wanted to give this a shot as it’s similar to gumbo (except without as much work). I used boneless skinless chicken thighs for mine (I find that they work SO well as a meat that you can let sit and simmer for a minute), and omitted the cheese, but oh man, this came out delicious! And I’m thrilled to be learning about different areas of black cuisine. We definitely stick with what we learn as kids, and I think we have a habit of defaulting to “This is what black food is”, without even beginning to think about how that changes depending on what’s available and who else may be around. Looking forward to making many more recipes!
Just wonderful Kim!! So glad you enjoyed this.
I’ve been making bog for years and just tried your recipe. This is the best bog I’ve ever made! I love the extra spices and the additional vegies.
Wow!!! Thank you so much for the kind words! So glad you enjoyed it!