Chicken Bog Recipe

This recipe has been a staple in my kitchen for many years despite being somewhat obscure. While it definitely qualifies as a Southern dish, it’s most popular in South Carolina, where people claim it originated. Surprisingly, not everyone in the South has heard of it; bless their hearts! I love the simplicity of this dish – chicken, rice, smoky sausage, and a rich broth. Add some carefully selected herbs and seasonings, and you will have an absolutely irresistible meal. It’s home cooking at its finest. Other names include chicken perlo or chicken pilau. Whatever you call it, this rice dish is insanely good, so don’t get too hung up on the name. 😉

Recipe Ingredients

How to Make Chicken Bog

Cook Chicken – Place the chicken, onion, garlic, salt, and pepper in a large pot. Add enough water to cover the chicken. Cook over medium-high for 30 minutes or until cooked through. (Photo 1) Shred Chicken – Remove chicken from pot and let cool. Then, shred it and set it aside. (Photo 2) Saute – In a Dutch oven or large, heavy-bottomed pot, melt the butter. Add the chopped onion and sauté for 4-5 minutes. Add the garlic and celery and sauté for 2 minutes. Assemble – Add the sausage and shredded chicken and stir for about a minute. Add the rice, chicken stock, salt, thyme, pepper, and paprika and stir until well combined. (Photos 3-5) Final Step – Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is tender. (Photo 6) Serve – Garnish with the sliced green onions and serve hot with your favorite veggies.

Recipe Variations

Notes and Tips

Make-Ahead Instructions

This meal tastes best freshly cooked, but you can definitely cook the chicken and broth a day ahead. Simply let them cool, store them in an airtight container, and refrigerate until ready to proceed.

Serving and Storage Instructions

Serve chicken bog hot off the stove, garnished with some sliced green onion if you please. Leftover chicken bog stores well in the fridge for 3-4 days. It also freezes well for up to 3 months. Pop it in the microwave or add a couple of tablespoons of broth and reheat it on the stovetop over medium-low heat.