Chicken Bog Recipe - Allrecipes.com
Chicken Bog Recipe

Chicken Bog

Recipe by  

"I am not sure of the origin of this recipe; it is a cross between a casserole and a stew: chock full of chicken, sausage, rice and onion. A really good cold weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! Note: This recipe is what is called 'low country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at local restaurants in South Carolina along with other local favorites."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
  3. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

I'm from SC and have tried to make this many times with no success. This recipe worked and the whole family loved it. I did leave out the Italian seasoning and added salt and pepper.

 
Most Helpful Critical Review
Sep 21, 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.

 
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!!!!

 
Dec 09, 2004

I used this recipe on a catering for 100 people...They LOVED it. I live in S.C. so we know a real good bog and this is a real good bog! The only thing I would change is using a product like "Better Than Bullion" instead of the cube stuff. Way to go Holly!

 
Jan 14, 2010

I live in SC and with a couple tweaks, this is just like what the locals make. When I boil the chicken I add a little olive oil, herbs, and salt/pepper to the water. We like ours with more rice so I increased to 1 1/2 cups rice and 4 1/4 cups of chicken broth. As others have stated, make sure you bring the mixture to a boil, then reduce heat to low and cover for 30 minutes (don't peak). The rice turns out perfect this way. Omit the Italian seasoning - a little salt and pepper to taste is all that is necessary.

 
Dec 03, 2003

All it tasted like was Italian Seasoning. I only used half of what the recipe called for and it was still just overpoweringly flavored like Italian Seasoning. I live in South Carolina and I've had it many times (in cafeterias and in friends' homes), and it has never tasted remotely like that.

 
Dec 16, 2010

I love Chicken Bog so much, and it truly is a regional recipe. I'm from Greenville SC & know it from my SIL who grew up in Florence SC. I was @ work in Clearwater FL one year and said I was bringing Chicken Bog for our Christmas Dinner. One of the guys said, "How do you know about that? I never knew anyone who knew what that is". He had been stationed at Parris Island and a friend's GM made it for him. He was delerious when I brought it in. He was a big guy and loved him some CB!! I love it with the little maple (or plain) breakfast sausages. Oh yeah, no self-respecting Southerner would use Italian Seasoning!!!

 
May 03, 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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Nutrition

  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 29.2 g
  • 9%
  • Cholesterol
  • 195 mg
  • 65%
  • Fat
  • 42.7 g
  • 66%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 50.3 g
  • 101%
  • Sodium
  • 2189 mg
  • 88%

* Percent Daily Values are based on a 2,000 calorie diet.

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