Chicken Bog Rice Pilaf Recipe Video

Think about it: There is no culinary combination more versatile than chicken and rice. These two ingredients are the foundation for countless classic recipes from nearly every corner of the world. From Nana’s Epic Chicken and Rice to Cuban Arroz Con Pollo, Black Pepper Chicken Stir Fry and Hungarian Chicken Paprikash, just about every culture has at least one highly celebrated chicken with rice dish. Savory, rich, and hearty… However prepared, you are sure to enjoy a delicious and comforting dish when chicken and rice are involved. One of my absolute favorites is this classic Chicken Bog recipe I learned to make when we moved to the Carolinas. It’s a deep south dish that is warm and well-loved, especially in South Carolina.

What is Chicken Bog?

So what exactly is Chicken Bog? It’s a low-country rice pilaf dish that falls somewhere in between classic Chicken and Rice and a smoky, spicy Jambalaya. It usually involves pieces of chicken, or a whole chicken, that are cooked until soft and tender. Rice is added to absorb the flavor of the chicken meat, fat, and bones. The chicken meat is then “bogged down” by rice and veggies. And often, pork fat is added for rich flavor. (This can come from whole hog barbecue at restaurants, or from using pork sausage.) Chicken Bog is incredibly hearty, and can be served as a main dish or side dish. Either way it’s sure to be the star of the meal!

What Ingredients You Need

Authentic southern Chicken Bog is similar to a Jambalaya and features the holy trinity of Creole cooking: onion, carrots, and celery. It also includes smoky sausage, and goes perfectly with a good dash of hot sauce. Here are all of the ingredients needed to make the best Chicken Bog rice pilaf:

ButterKielbasa sausageSweet onionCarrotsCeleryGarlicThymeCrushed red pepperChicken thighsChicken brothLong grain white riceFrozen peasSalt and pepper

I recommend bone-in chicken thighs for this recipe, but you can use a whole chicken if desired. You can also add long grain brown rice if you prefer, but it will increase the cooking time. Use the package instructions as a guide.

How to Make the Best Chicken Bog (Rice Pilaf) Recipe

This is a “low and slow” southern recipe, with ingredients and flavors layered step-by-step. Start to finish Chicken Bog takes about an hour to make, which is not necessarily quick, but is still a good bit less time than a traditional jambalaya or gumbo. Here’s how to make low-country Chicken Bog from scratch: First, set a large 6+ quart sauce pot over medium heat, and add the butter. Stir in the sliced kielbasa once the butter has melted, and brown the sausage for a couple of minutes. Then stir in the diced onions, carrots, celery, garlic, thyme, and crushed red pepper. Sauté for another few minutes, until the onions are translucent. Meanwhile, liberally salt and pepper the chicken pieces. Once the veggies have softened, push them to the sides and move the chicken pieces to the bottom of the pot, skin-side-down. Brown and then flip the chicken over; add the chicken broth, salt and black pepper. Cover and simmer for 25 minutes. Then remove the chicken pieces with tongs, and discard the skins and bones. Break the chicken meat up a little bit, and then stir the chicken chunks back into the broth. Next, use a wooden spoon to clear any stuck-on debris from the bottom of the pot. Stir in the rice, cover and cook until the rice is tender. Once the rice is soft and you see vent holes in the top layer of rice, turn off the heat. Stir in the frozen peas to warm. Taste, then add salt and pepper as needed. Serve Chicken Bog with plenty of hot sauce on the side, and a basketful of Fluffy Southern Cat Head Biscuits. This is terrific as a make-ahead meal, and keeps well in an airtight container in the fridge for up to 3 days. It is also great to freeze, and will keep well in the freezer for up to 3 months. Give this hearty and savory chicken and rice pilaf recipe a try with your family, and enjoy a wonderfully comforting taste of the south!