Lowcountry Chicken Bog
This South Carolina one-pot classic simmers bone-in chicken, smoky sausage, and long-grain rice into a savory, spoonable stew.
Chicken bog gets its name because the rice is meant to be a little wet, a little "boggy," soaking up every drop of the broth it cooks in. It's a Lowcountry cookout staple, the kind of dish that shows up at family reunions in a pot big enough to feed the whole yard. This smaller version keeps all the smoky, savory character in a pot just right for a weeknight table.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 8 ounces smoked sausage, sliced into rounds
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 5 cups chicken broth
- 1 1/2 cups long-grain white rice
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons chopped green onion, for serving
Instructions
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1
Brown the sausage and chickenHeat the oil in a large Dutch oven over medium-high heat and brown the sausage slices and chicken thighs on both sides, about 3 minutes per side; remove both to a plate.
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2
Sauté the vegetablesAdd the onion and celery to the pot and cook for 5 minutes until softened, then stir in the garlic and cook 30 seconds more.
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3
Simmer the chickenReturn the chicken thighs to the pot, pour in the chicken broth, and bring to a simmer; cover and cook for 25 minutes until the chicken is cooked through.
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4
Shred the chickenRemove the chicken, let it cool slightly, then pull the meat from the bones and discard the skin and bones.
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5
Cook the riceStir the rice, salt, pepper, and cayenne into the simmering broth, along with the browned sausage, cover, and cook over low heat for 18 to 20 minutes until the rice is tender.
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6
Fold in the chickenStir the shredded chicken back into the pot and cook uncovered for 3 to 5 minutes, adding a splash more broth if the bog is too thick.
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7
Garnish and serveTaste and adjust salt, then ladle into bowls topped with chopped green onion.
Use bone-in thighs rather than breasts — the bones enrich the broth and keep the chicken from drying out during the simmer.
Store in an airtight container in the fridge for up to 3 days; the rice will absorb more liquid on standing, so loosen with a little broth when reheating.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
