Classic Chicken Bog with Smoky Sausage
This chicken bog is a classic Lowcountry-style rice dish made with tender shredded chicken, smoky sausage, and long-grain white rice simmered together in seasoned broth until thick, hearty, and full of rich chicken flavor. It’s an easy one-pot meal that’s perfect for feeding a crowd, using up leftover chicken, or serving as a comforting family favorite any night of the week.
Servings: 8 Servings
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.