Chicken Bog

published Jan 20, 2022
Chicken Bog Recipe

What makes this dish stand out is its rich and creamy rice.

Serves6

Prep25 minutes to 30 minutes

Cook1 hour 30 minutes to 1 hour 45 minutes

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A pot with Chicken Bog, a pilaf-style dish made of rice, chicken, onion, spices, and sausage
Credit: Kelli Foster

Chicken bog is a dish that’s best described just as it sounds: chicken that’s bogged down with rice, chicken stock, and a few other ingredients. A popular dish in South Carolina (mainly in the lower and coastal parts of the state), you’ve probably never heard of it if you’re not from the area.  

While chicken bog is similar to Southern pilau — a rice dish with peppers, onions, and aromatics — the rice is cooked in more stock to make it more wet and creamy, kind of like the swamplands of the low country of South Carolina. It’s a bowl of hearty goodness, and perfect for feeding a crowd. I like to make it when it’s cold out; it’s good and sticks to your ribs. 

How to Serve Chicken Bog

While many like to keep the dish simple, andouille sausage is a common addition. I chose to add the sausage here along with the peppers, onions, and a Parmesan rind (for some depth of flavor). To serve, top with some additional Parmesan cheese and parsley to gussy things up a little.

What Type of Chicken Should I Use for Chicken Bog?

I chose to go with a rotisserie chicken. It speeds things up a little for a weeknight dinner. Plus, you can use the bones to make a quicker, easier homemade chicken stock to flavor the rice.

Credit: Kelli Foster

Chicken Bog Recipe

What makes this dish stand out is its rich and creamy rice.

Prep time 25 minutes to 30 minutes

Cook time 1 hour 30 minutes to 1 hour 45 minutes

Serves 6

Nutritional Info

Ingredients

  • 2 stalks

    celery, divided

  • 2

    medium carrots, divided

  • 2

    medium yellow onions, divided

  • 1 pound

    white button mushrooms, divided

  • 4 cloves

    garlic, divided

  • 1

    (4- to 5-pound) rotisserie chicken

  • 8 cups

    (2 quarts) water

  • 12 ounces

    smoked kielbasa sausage

  • 3 tablespoons

    neutral oil, such as grapeseed

  • 1 1/2 cups

    long-grain white rice

  • 1 teaspoon

    dried thyme

  • 1/2 teaspoon

    dried rosemary

  • 1 teaspoon

    kosher salt, plus more as needed

  • 1

    Parmesan cheese rind (optional)

  • 1 teaspoon

    freshly ground black pepper, plus more as needed

  • 1/2

    medium lemon

  • A few sprigs

    fresh parsley

  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the following, adding each to a large Dutch oven or pot as you complete it: Trim and quarter 1 of the celery stalks, 1 of the medium carrots, 1 of the medium yellow onions, and 8 ounces of the white button mushrooms. Smash 2 peeled garlic cloves.

  2. Pick the meat from 1 rotisserie chicken, pull into large chunks, and set aside. Discard the skin. Add the chicken bones and 8 cups water to the pot and bring to a boil over high heat. Reduce the heat to maintain a simmer and cook until the stock is lightly golden-brown and fragrant, about 1 hour. Meanwhile, peel and finely chop the remaining 2 garlic cloves. Prepare the following, adding each to the same medium bowl as you complete it: Finely chop the remaining 1 celery stalk and 8 ounces white button mushrooms, peel and finely chop the remaining 1 medium carrot and 1 medium yellow onion, cut 12 ounces smoked kielbasa sausage crosswise into 1/4-inch-thick rounds.

  3. When the stock is ready, pour through a heatproof strainer set over a large pot or heatproof bowl; discard the contents of the strainer. You should have 4 1/2 to 5 cups of stock.

  4. Heat the same Dutch oven or pot over medium-high heat. Add the sausage and cook until lightly browned, about 4 minutes. Remove the sausage from the pot to a plate. Add 3 tablespoons neutral oil to the pot and heat until shimmering. Add the carrot mixture and cook, stirring occasionally, until the vegetables soften and start to brown, about 8 minutes. Add the garlic, 1 1/2 cups long-grain white rice, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Stir and cook until the rice begins to lightly toast, about 2 minutes.

  5. Add the sausage, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 Parmesan cheese rind if using. Stir to combine, then add 4 cups of the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil over high heat. Reduce the heat to maintain a simmer. Cover and cook until the rice is tender and most the liquid is absorbed, about 15 minutes. Meanwhile, finely grate the zest from 1/2 medium lemon, then juice the lemon. Pick the leaves from a few freshly parsley sprigs and finely chop (about 1 tablespoon).

  6. Uncover and discard the Parmesan rind. Add the chicken and more chicken stock if the mixture is too dry. The starch from the rice should make the mixture creamy like risotto. Cook until chicken is heated through, 2 to 3 minutes. Remove the pot from the heat. Add the parsley, lemon zest, and lemon juice, and stir to combine. Add more chicken stock if desired. Taste and season with more kosher salt and black pepper as needed. Serve with grated Parmesan cheese for sprinkling.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.