Classic Chicken Bog with Smoky Sausage
This hearty chicken bog is a classic Southern one-pot meal made with rice, chicken, and smoky sausage.
A Taste of South Carolina!
Chicken bog is a true Lowcountry staple, especially around South Carolina and parts of eastern North Carolina. It lives somewhere between a rice dish and a stew: thicker than soup, looser than jambalaya, and every family swears theirs is the right way. Some folks call it chicken pilau or chicken perlo, but no matter the name, it’s all about rich chicken flavor, tender grains of rice, and that smoky sausage running through every bite.
This version uses rotisserie chicken to keep things simple, long-grain white rice so the texture stays just right, and smoked sausage for that deep, savory backbone. It’s an easy one-pot meal that feeds a large crowd, which is exactly why it’s been a kitchen-table favorite for generations!
If this is your first time making chicken bog, don’t overthink it. Trust your soup-maker’s instinct, and taste as you go! If you can whip up a classic Cajun jambalaya, this should be a breeze!
Ingredients You’ll Need
- Rotisserie chicken, shredded (about 3 cups)
- Chicken broth
- Small onion, diced
- Celery stalks, diced
- Garlic cloves, minced
- Long-grain white rice (uncooked)
- Smoked sausage, sliced
- Butter, unsalted
- Salt (adjust to taste)
- Black pepper
- Paprika
- Garlic powder
- Bay leaves
- Optional: Garnish with parsley
Tips for the Best Chicken Bog
- Use long-grain rice. Shorter grains release too much starch, which alters the texture of the dish.
- Don’t rush the rice. Medium-low heat helps the grains absorb flavor without turning mushy.
- Adjust the texture at the end. A splash of broth loosens things up; a few extra minutes uncovered thickens it.
- Taste before serving. Chicken bog should be well-seasoned but not salty. Remember the sausage brings salt, too!
- Let it rest. Like a lot of traditional bogs, it gets even better after sitting for a few minutes off the heat.
How to Make Chicken Bog
Step 1: Start with the Base
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook until softened and fragrant, about 5 minutes. Stir in the garlic and smoked sausage, letting it brown just a little to release that smoky flavor.
Step 2: Build the Broth
Pour in the chicken broth and season with salt, black pepper, paprika, garlic powder, and bay leaves. Bring everything to a gentle boil over medium-high heat. This is where the chicken flavor really starts to shine.
Step 3: Add the Rice
Stir in the uncooked long-grain rice, reduce the heat to low, and cover. Let it simmer until the rice is tender, and most of the liquid has been absorbed (about 18–20 minutes). Give it a gentle stir once or twice so nothing sticks.
Step 4: Finish with Chicken
Fold in the shredded rotisserie chicken and let the bog simmer another 5–10 minutes on low. The texture should be thick, cozy, and spoonable, not soupy, but not dry either.
Step 5: Adjust and Serve
Taste and adjust seasoning as needed. Remove the bay leaves, sprinkle with parsley if you like, and serve warm. A little hot sauce at the table never hurts!
Serving Ideas
Chicken bog is hearty enough to stand on its own, but it pairs beautifully with simple Southern sides like collard greens, green beans, or a slice of buttered cornbread. It’s also a great way to feed a large crowd without juggling multiple dishes.
Storage
Store leftover chicken bog in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of chicken broth to bring it back to life. The flavors deepen overnight, making next-day leftovers especially good!
Frequently Asked Questions
Sure can! Chicken thighs or chicken breast both work; just simmer them in the broth first, shred, and return to the pot.
Traditionally, no. But a little hot sauce on top is very common in Lowcountry kitchens.
You can, though the rice softens slightly. Freeze in portions and reheat slowly with extra broth.
Chicken bog is simpler, lighter on spices, and focuses more on chicken flavor than heat.
Ingredients
- 1 rotisserie chicken shredded (about 3 cups)
- 6 cups chicken broth
- 1 small onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1½ cups long-grain white rice uncooked
- 1 cup smoked sausage sliced
- 2 Tbsp butter unsalted
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 1 –2 bay leaves
- Optional: Garnish with parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the diced onion and celery, cooking until softened and fragrant. Stir in the garlic and smoked sausage, letting everything warm and brown slightly.
- Pour in the chicken broth and season with salt, pepper, paprika, garlic powder, and bay leaves. Bring the mixture to a gentle boil.
- Stir in the uncooked rice, reduce the heat to low, and cover. Cook until the rice is tender and has absorbed most of the broth, about 18–20 minutes.
- Stir in the shredded rotisserie chicken. Let the pot simmer on low for another 5–10 minutes so the flavors blend and the texture becomes thick, cozy, and stew-like.
- Check the seasoning and add more salt and pepper if needed. For a thicker bog, let it sit a few more minutes; for a looser bog, add a splash of broth. Serve warm.