Creamy Chicken Bog With A Kick

Creamy Chicken Bog With A Kick

mikase01 0

"This is by far our favorite recipe. This moist rice, chicken and kielbasa meal is the perfect comfort food for those cold winter nights, or that rainy summer day. If you've never had chicken bog before, you're missing out. I guarantee you'll love this one-pot meal that's easy to clean up."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 50 m servings 511 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1696 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the chicken thighs, water, and 1 bouillon cube into a large saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, and cook the chicken thighs until very tender, about 1 hour. Remove the chicken thighs from the pan, and skim fat from the stock; there should be about 4 1/2 cups of liquid. Separate the chicken meat from bones and skin, and chop the meat. Discard the bones and skin.
  2. Return the chicken meat to the stock. Mix in onion, red and orange bell pepper, turkey kielbasa, rice, Italian seasoning, red pepper flakes, garlic salt, and 2 more chicken bouillon cubes. Bring the mixture to a simmer, cover the pot, and simmer on low heat until the rice is cooked through and tender, about 20 minutes. Stir after 10 minutes and again after 15 minutes. Remove from heat, and mix in the cream of mushroom soup until thoroughly combined. Serve hot.


  • Editor's Note:
  • The nutrition data for this recipe includes the chicken bones and skin. The actual amount of nutrition from bones and skin contained in the broth will vary.
  • Cook's Note
  • For some extra heat, we usually add some cayenne pepper to the mix before cooking. Also, the recipe can easily be cut in half for a smaller yield, but you're probably going to want the leftovers!


  1. 16 Ratings

Most helpful positive review

This was excellent! My entire family loved! I goofed and bought boneless thighs. I used 5 boneless thighs and instead of boiling in water, I used 4 cups of chicken broth and 2 water. It came out...

Most helpful critical review

don't put the vegtables in till later mine were mush, and it's just kinda salty dish w/ a pop of sausage

This was excellent! My entire family loved! I goofed and bought boneless thighs. I used 5 boneless thighs and instead of boiling in water, I used 4 cups of chicken broth and 2 water. It came out...

This recipe was SOOO delicious. I made it on a snowy day, and it took a while to do but it was worth it. Everything mixed together nicely and the tastes complimented each other. Very very good. ...

My husband loved this dish, and rated it a 10!! It was a little on the hot side for me, but this dish really does need some heat. I couldn't find turkey kielbasa, so I used smoked turkey sausage...

Great love of your recipe from SC! 8x bone-in chicken thighs 4x cups chicken broth and the rest water (I did by eye, really) 1x onion (i freaking' minced instead of diced it) 2x chicken bullion...

Loved this, rest of the family could have lived without the kielbasa. Not too difficult but does take a little time.

Super easy and good! Followed recipe except with two minor changes: -Pressure cooked the thighs instead of boiled to cut down on time- pressure cooked for 8 minutes, so the recipe was a fairly ...

very good

Loved it! Making it for my large crew to nibble on all weekend, I doubled the batch. We left out the red pepper flakes since some of us don't care for much spice/heat. Husband says he'd like a l...

This is so yummy and satisfying! It is one of my fiance's favorites and mine too. I love it because it truly is a one pot meal so clean up is a breeze. I added mushrooms, used boneless chilc...