Chicken Bog is a super delicious pilaf-like type of dish made of rice and chicken. Some recipes include sausage. Mine includes smoked kielbasa. 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 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.
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.
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.
Let the chicken cool down, then pick the meat and set aside for now.
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.
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.
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.
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.
- 1 whole chicken about 1.5 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
- 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
- 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.