Creamy Chicken Bog With A Kick Recipe -
Creamy Chicken Bog With A Kick Recipe
  • READY IN ABOUT 2 hrs

Creamy Chicken Bog With A Kick

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 20 mins

    1 hr 50 mins


  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.
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  • 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!

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

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 great! One of those meals that warms you up on a cold night! Thank for the recipe!

Most Helpful Critical Review
Jun 11, 2013

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


16 Ratings

Dec 17, 2010

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. we had leftovers for about 4 days. I HIGHLY recommend this dish if you have some time.

Jan 12, 2011

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 (looked like kielbasa) instead. Otherwise, followed exact recipe. I will make again if my husband requests it.

Feb 14, 2011

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 cubes 1x turkey butterball sausage 14oz (big pack) 2x family size rice-aroni (whatever flavor, I got chicken flavor) 2x tablespoons of ground Cheyenne pepper 1x tablespoon garlic salt 2x tablespoon Italian seasoning 1x tablespoon onion salt 1x family size can of cream of mushroom (22oz) put in chicken, 4 cans of chicken broth and the rest with water till chicken is covered. put bullion in and set to high till boiling. turn to low so it simmers till chicken is soft. ~50 mins. while chicken boiled I minced the onion and diced the sausage to set aside. after 50 minutes. I took chicken out and filtered out any thick fat floating around the pot. hand pulled the chicken from the fat/bone while tossing chicken back in along with the sausage and onion. I put the rice, salts, and peppers and left the can of mushroom out for now. Stirred. Kept heat on low since it kept simmering.. Checked every 5 minutes to see if rice was soft. I added chicken broth as needed to make thickness what I wanted, added cream of mushroom once rice was soft. Turned off stove and served once it stopped simmering. I served this alongside peas and collared greens. Awesome comfort food for cold days. I changed the recipe around for convenience and what we had in our store. Took me about 2.5 hrs to make. I gave 5/5!

Jan 11, 2011

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

Feb 09, 2011

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 quick one. Poured in just 2 cups of water and 1 boullion. Added chicken stock from a carton to adjust stock afterward so there was 4.5 cups -Added dried cayenne in addition to red pepper (cut up two whole, dried peppers) Very good, quick, and tasty!

Feb 23, 2011

very good


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  • Calories
  • 511 kcal
  • 26%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 1696 mg
  • 68%

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

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