Here’s a classic Chicken Bog recipe! This is a beloved comfort dish from the Lowcountry—smoky, savory, and hearty, perfect for a filling dinner. 🍗🍚
🥘 Ingredients
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1 whole chicken (3–4 lbs), cut into pieces or 4–5 bone-in chicken thighs
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1 lb Smoked Sausage (sliced, like Andouille or kielbasa)
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2 cups long-grain White Rice (uncooked)
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1 large onion, chopped
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3–4 celery stalks, chopped
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1–2 bell peppers, chopped
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4 cloves garlic, minced
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6 cups chicken broth
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2 tsp salt
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1 tsp black pepper
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1 tsp paprika
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1 bay leaf
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Optional: hot sauce for serving
👩🍳 Instructions
1️⃣ Cook the chicken
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Place chicken in a large pot and cover with chicken broth.
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Add onion, celery, bell pepper, garlic, bay leaf, salt, pepper, and paprika.
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Bring to a boil, then reduce heat and simmer 30–40 minutes, until chicken is cooked through.
2️⃣ Add sausage & rice
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Remove chicken and shred meat, discarding bones and skin.
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Add sliced smoked sausage to the pot.
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Stir in uncooked rice, making sure it’s covered with broth.
3️⃣ Combine & simmer
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Return shredded chicken to the pot.
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Cover and simmer 20–25 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
4️⃣ Adjust & serve
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Taste and adjust salt/pepper.
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Serve hot with hot sauce if desired.
🔥 Tips
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Some people like a little butter stirred in at the end for extra richness.
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For more smoky flavor, use Smoked Turkey instead of chicken or mix both.
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Leftovers taste amazing the next day—flavors deepen.
If you want, I can also give you:
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A quick 1-pot Chicken Bog shortcut recipe (30 minutes!)
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The authentic Lowcountry version with the best smoky flavor.
Do you want me to share the shortcut version too?