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!

...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.

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

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.

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!!

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!!!!

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.

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!

I live in North Carolina, and had never heard of Chicken Bog, but this was excellent. My picky teenagers ate two helpings. I skipped the italian seasoning, and used seasoning salt instead, but it still was great.

When you first taste this it seems as if there is too much Italian seasoning, but as you continue to eat it, it just becomes part of the excellent flavor of the dish. My only objection is that it is too salty. I would make it again.

This recipe was great.I read the reviews and omitted the Italian seasoning .I gave the chicken bog to my son's girlfriend to taste, seeing she was born and raised in South Carolina.She said it tasted like her Grandma's.That to me was the true test.

This is really good. I didn't use Italian Seasoning, but I did use Old Bay, minced garlic, and linguica sausage. I also used chicken breasts that I baked covered with bacon for extra flavor instead of boiling, and then crumbled and sprinkled the cooked bacon over each serving and passed the fresh ground pepper and sea salt. Served with buttermilk biscuits.

I used 1/2 the calling of Italian seasoning (per other reviews) and still found it a little overwhelming.

After reading other reviews, I decided not to include the Italian seasoning and just used salt and pepper and it was delicious. A definite southern dish!

Good hearty meal; not much flavor other than Italian Seasoning and chicken though...

Tastes just like a gumbo my nieghbor made... One of the best recipes I have ever tried!

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