Reviewed: Sep. 20, 2009

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.

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Mom of three

Cooking Level: Expert

Home Town: Marion, South Carolina, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 30, 2009

I grew up in coastal SC and my grandmother would often make Chicken Bog. I've tried to get her recipe, but she's one of those cooks who doesn't use a recipe - just "a little bit of this and a pinch of that." So, I decided to try this recipe, though I totally omitted the Italian seasoning and instead used a lot of black pepper. I also omitted the onion, as my grandmother does not use this and my husband doesn't like onion in his food. This turned out great! My husband, who is usually a tough critic when it comes to my trying to replicate granny's dishes, said that it was as good as hers! I served it with coleslaw, as my grandmother does. Tip: my grandfather told me not to stir the rice alot while it was cooking because it would make it mushy.

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Andys_girl

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Reviewed: Feb. 23, 2009

very good. thoughi thought it could've used much more rice & less bouryane

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bake 4 fun

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Reviewed: Feb. 19, 2009

Being I too am from Horry County SC i can tell you this sounds like a good recipe... BUT i would omit the italian seasoning and add plenty of pepper as one reviewer said. I use smoked sausage for my chicken bog. The origins of this recipe date to civil war times when soldiers had one pot to cook everything in. A big ole stock pot! I have used a large pack of chicken thighs for this recipe as well. I also use bagged rice such as mahatma brand for this recipe. I personally have never used boullion in my recipe and just put everything in one pot. I have even left the bones in it when cooking it. Salt and alot of pepper are the key! Its not a pretty recipe and i always leave the fat in there! its suppose to be a little greasy.

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mawbell3

Cooking Level: Intermediate

Home Town: Myrtle Beach, South Carolina, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 6, 2009

This was a great base for a recipe. I followed the directions loosely and it turned out very good. I used 2 chicken breasts, boiled them in the water with a chicken boullion cube and the onion. I also used brown rice instead of white, so I had to put in an extra 1/2 cup of broth. I cooked everything with 1 more cube of bouillion, about half the Italian Seasoning and some pepper. It cooked for an hour and was very good. I think next time I make it, I'll only use 1 bouillion cube.

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CKSWIRL

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Jan. 26, 2009

This recipe is much more simple than what you'd find on a google search, which is what I liked about it. I was always scared to make chicken bog from hearing horror stories, but living in SC since I was 12, I've fallen in love with it and decided I'd give it a shot. All you need to do is prepare rice with the ratio of 1 1/3 water to every 1/2 cup (according to Uncle Ben), let boil, and simmer between 15 and 20 minutes. I personally like the rice around 18, and maybe throw in a chicken bouillon. VERY impt is to salt and pepper the rice generously WHILE cooking. The rice has to be spicy! I cheated a little and just boiled some breasts instead of a whole chicken but it turned out awesome on the first try! Adding a bouillon or two to the chicken while boiling helps for flavor also!

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Ashley

Cooking Level: Intermediate

Home Town: Elmira, New York, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Dec. 22, 2008

This was really good. I did use canned low-sodium chicken broth and 2 cans of cooked chicken (mainly because that is what I had on hand) but it still turned out great. I used about 2 1/2 t. of Old Bay Seasoning in place of the italian spices. It was delicious. Very filling and plenty of flavor. This is definitely a keeper. Thanks!

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JaymieR

Cooking Level: Beginning

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Reviewed: Dec. 6, 2008

I left out the italian seasoning and upped the pepper. Instead of using italian sausage, I used hot breakfast sausage cooked and crumbled up. Leave out the salt. The boulion has plenty.

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Nukegal

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Hartsville, South Carolina, USA

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Reviewed: Nov. 22, 2008

I have not even made this yet...but growing up in Horry County, SC (Myrtle Beach / Conway)tells me that those of you that omitted the italian seasoning and opted for plenty of black pepper are Low Country SMART :) Use the word "Chicken Bog" at parties to get people started....if you're not from Horry County, or know someone who is....you've probably never had or heard of this simple yummy addicting dish either...try it....you almost can't miss!

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Beverly

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Reviewed: Nov. 6, 2008

Good, basic flavors here. A little time consuming but worth it. We only used 1/2 the italian seasoning and that was enough. I think the full amount would have been overpowering.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 25, 2008

I lived in South Carolina for awhile and was served "bog" a few times. It turned out pretty good, not quite the way I remembered it. I thought it was ok, but the wife liked it alot.

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Peter Z

Cooking Level: Beginning

Living In: Elyria, Ohio, USA

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Reviewed: Oct. 19, 2008

My boyfreinds family is from beaufort SC and his dad taught me how to make this. Im giving this recipe 4 stars because it it is so similar to the chicken bog (which I love). I do not use italian seasoning, I use soul food seasoning for a little spice. I also use a combo of polska kielbasa, a few cooked breakfast sausage links and chicken for the meat. Also I use bell peppers and onions instead of just onions. If you would like a variation of this recipe, I would suggest making it this way it is delicious.....mmmm

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Sweet Southern Charm

Cooking Level: Intermediate

Home Town: Irmo, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Sep. 17, 2008

I omitted th Italian seasoning-my ex from SC never used that. I did add sliced up hard boiled eggs like he did and used jalepeno ring sausage in it. Great!

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PRAISELDR

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 5, 2008

...mmm...tastes like Carolina. I changed this recipe a little. I used 1lb of andouille sausage to spice up the bog a bit. I used 6 cups of broth and two cups of rice (this is a great leftover). I also sliced some baby carrots lengthwise and threw them in the pot for color. This is genuine hurricane food.

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CarolinaBoy

Cooking Level: Intermediate

Home Town: Porter, Texas, USA

Living In: Lexington, South Carolina, USA

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Reviewed: May 16, 2008

Omit the salt, boullion cubes and reduce the Italian seasonings by at least half and then double the rice with the correct additional chicken stock and don't forget the black pepper. You'll then have what is served at most all community fund raisers in the Pee Dee area

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RDGatc

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Reviewed: May 3, 2008

I first had chicken bog made by a friend from South Carolina. This recipe is better than hers. Only complaint, too salty. I omitted the salt and it is perfect.

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Gretchen M

Cooking Level: Expert

Home Town: Ridgefield, Connecticut, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Sep. 17, 2007

Bog-o-riffic!! This was delicious!! I omitted the italian seasoning, added salt, pepper, garlic powder and chopped celery. I baked it in the oven for step #3 for 1 1/2 hrs at 350*. A keeper!!

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JFW2329

Cooking Level: Expert

Home Town: Oviedo, Florida, USA

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Reviewed: Apr. 26, 2007

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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Julie J.

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Reviewed: Mar. 19, 2007

My chicken bog recipe is a bit more complex so I wanted to try this one that had so many great reviews yet seemed so simple! Perhaps my changed ruined it but it didn't come out well for me. Couple changes. I had 3 lbs of chicken thighs instead of a whole chicken. Not sure if this leads to more meat but 1 cup of rice didn't seem like enough so I added 3/4 cup more rice and the proper ratio of additional chicken broth. Didn't have sausage. The rice came out too wet.. I even cooked for 1/2 hour (steadily stirring) to try to dry it out, but still too moist for me. I did however realize that working with chicken thighs is sooo much easier so at least something good came out of my experience! Thanks anyways.

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LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Mar. 9, 2007

Wow! This dish is fabulous! I was a little leary about the time it takes to make it, but it's well worth it. I, too, upon reading the reviews ommitted the italian seasoning and it has tasted 'just right'. I've already made it twice in two weeks! Thanks!

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Rae

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