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Home » Entrées » Chicken Recipes

Chicken Bog

May 21, 2020 · 10 Comments

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Chicken Bog is a super delicious pilaf-like type of dish made of rice and chicken. Some recipes include sausage. Mine includes smoked kielbasa. I also like adding my homemade doctor's sausage. For a spicier version, Hungarian kolbász Andouille or hot links are perfect. You can't go wrong with kielbasa. If you like chicken and rice, you must try this dish. This is The King of chicken and rice dishes! It's simple yet has rich flavors as it's based on homemade chicken broth. It takes a bit of time to make but it's worth every second of it.

Chicken bog in a cast iron pot.

Chicken Bog a regional recipe native to South Carolina, but it's most often found in Pee Dee and Lowcountry regions. In other regions, chicken bog goes by the name of 'purloo' or 'chicken rice'. It is called chicken 'bog' because the chicken gets bogged down in the rice.

Making chicken bog

Making chicken bog starts with simmering a whole chicken with vegetables, herbs and spices until very tender, for about an hour.

Making chicken Broth for Chicken Bog

The typical vegetables are celery and carrots but some recipes also include onion. I also like to add a couple of garlic cloves. Commonly used herbs are thyme and rosemary. You can use fresh or dried herbs. To make the bog even tastier, and richer, add some rendered smoked bacon fat, or even plain butter.

Once the chicken is fall-apart tender, the broth is strained through a strainer.

Straining chicken broth

chicken broth in a bowl

Don't rush to throw away those vegetables, you can add them back in later, they will make the dish taste even better. Just make sure to pick away any peppercorns.

Also, don’t skim the fat as it will add a ton of flavor to the bog.

Leftover carrots and celery from chicken broth

Let the chicken cool down, then pick the meat and set aside for now.

Shredded chicken meat

Next, bring the strained chicken broth to a boil in a large pot. Add rice, picked chicken, sliced sausage, and wait until the broth starts to boil again. Turn the heat down to low, cover with a lid and simmer for 20 minutes, stirring occasionally. Then remove the chicken bog from heat and let rest for 10 minutes.

Finally, add some frozen peas, stir well and enjoy.

Chicken bog mixed rice, peas, chicken and sausage in a large pot

Serving the bog

Chicken bog tastes great with hot sauce, so don't forget to add a little bit of that on the side. I like to drizzle just a little on top and add more as I eat.

chicken bog in a bowl

And those vegetables you saved from the chicken broth, feel free to add them back to the bog. They add flavor and texture. They are soft so mix them in carefully, in individual bowls, or just add some on top.

Chicken bog in a bowl with celery and carrots mixed in

If the rice gets a little dry after a while, you can always use some of the remaining chicken broth to moisten it up.  Just pour a little bit of broth over the rice and stir. By the way, the leftover broth will store for up to a week in the fridge and the bog will keep fresh in the fridge for 2-3 days. If you want to keep it longer, vacuum seal and freeze for up to 3 months.

As an interesting variation, substitute smoked kielbasa for smoked chicken. Delish! I've also come to like using hot links and Andouille sausage in this dish. Super tasty!

Chicken bog in a cast iron pot.

Chicken Bog

A regional South Carolina dish of chicken, rice and sausage.
5 from 5 votes
Print Pin Rate
Course: Dinner, Main Course
Cuisine: American, Southern
Keyword: chicken bog, chicken rice, purloo
Prep Time: 45 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Rest time: 10 minutes minutes
Total Time: 2 hours hours 15 minutes minutes
Servings: 20 cups
Calories: 347kcal
Author: Victor

Ingredients

Chicken Broth

  • 1 whole chicken about 3-4 lbs
  • 1/4 cup whole black peppercorns
  • 5 stalks celery chopped
  • 5 carrots chopped
  • 1 yellow onion chopped
  • 2 cloves garlic chopped
  • 5 twigs fresh rosemary chopped; you can also use dried rosemary or fresh/dried thyme
  • ½ tsp crushed red pepper
  • 1/4 cup bacon fat or 1/4 cup (1/2 stick) butter
  • 10 cups water plus more if needed, enough to cover the chicken
  • Salt to taste

Chicken Bog

  • 8 cups chicken bog stock
  • Chicken meat from the stock recipe above
  • 4 cups rice uncooked; long-grain
  • 1 lb smoked pork sausage like kielbasa, sliced
  • 1 tsp black pepper freshly ground; plus more to taste
  • 2 cups frozen peas
  • Salt to taste

Instructions

  • Place the chicken, peppercorns, celery, onion, carrots, garlic, rosemary, crushed pepper, and bacon fat in a large stockpot. Add 2 tablespoons of kosher salt, then pour in enough water to cover the chicken (about 10-14 cups). Bring to a boil, turn the heat down to low and simmer until the chicken is cooked through and tender, about 60 minutes.
  • Carefully remove the chicken and place it on a large plate. Strain the broth through a strainer into a large bowl. Let the chicken cool and then pick the meat and set it aside. Reserve the vegetables, you can use them later to garnish the bog. Just make sure to pick out the whole peppercorns.
  • Bring the strained chicken broth to a boil in a large pot with a tight-fitting lid. Add the picked chicken, uncooked rice, sliced sausage, and black pepper. Bring back to a boil and taste for salt. Add enough for the broth to be salted just right.
  • Reduce heat to low and simmer, covered with the lid for 15-20 minutes, stirring once or twice in the first 5 minutes to prevent the rice from sticking to the bottom. The water should be all gone and the rice should be cooked through. Remove the pot from the heat and let it sit for 10 minutes.
  • Add the peas, and stir them in.
  • Serve immediately. You can garnish the bog with hot sauce and the reserved celery and carrots from the broth. Use the leftover broth to moisten the rice if necessary. This is especially helpful when reheating the bog.

Equipment

  • Large stockpot
  • Fine-mesh strainer
  • Large bowl

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 258mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2788IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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    Recipe Rating




     

  1. Brenda germain says

    December 03, 2023 at 9:01 am

    i am about to make this and i have a feeling 1.5 chicken is wrong.maybe a 5lb?

    Reply
    • victor says

      December 04, 2023 at 10:57 am

      You are correct. One whole chicken that I typically use is about 3-4 lbs. Enjoy!

      Reply
  2. Sam Martin says

    May 03, 2021 at 6:47 am

    5 stars
    It was a great experience of making chicken...I had not done anything related to cooking before. This helps me a lot to learn...I suggest all to use this recipe...

    Reply
  3. Okie says

    January 31, 2021 at 2:32 am

    5 stars
    Yummmyyyyy!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  4. izle says

    January 16, 2021 at 7:00 pm

    5 stars
    I've been looking for a good bog recipe for a while and this one is it. Could not be happier as it tastes exactly like my mom's. Thanks for posting this wonderful recipe!

    Reply
    • victor says

      January 17, 2021 at 3:25 pm

      You are very welcome. Enjoy!

      Reply
  5. Julieta says

    July 31, 2020 at 11:53 am

    5 stars
    Thanks a lot for the amazing dish. I've never tried chicken bog before but the pictures looked so good that I wanted to make it and I am glad I did. Outstanding recipe! Thanks for sharing.

    Reply
    • victor says

      August 02, 2020 at 6:10 pm

      You are very welcome!

      Reply
  6. Jim Durrett says

    May 30, 2020 at 10:00 am

    5 stars
    Hello Victor, I followed your recipe exactly. I used two 3 lb whole chickens with about 12 cups of water. Used kielbasa too. It was wonderful. I always use my rotisserie chicken carcasses for homemade broth so this was instant broth. Used all the vegetables as part of the bog. Very similar to our chicken soup. Lots of great leftovers for our son who is 31. Next time I will use cheese cloth or something for the peppercorns. Like looking for a few needles in a haystack. ha. Thanks for the recipe.

    Jim Durrett

    Jacksonville, FL.

    Reply
    • victor says

      June 01, 2020 at 11:15 am

      Glad to hear it, Jim. Happy cooking! This recipe is great for having leftovers for a couple of days. So tasty! Southern food at its finest.

      Reply

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