Carolina Chicken Bog is a tasty one-pot meal consisting of chicken, rice and smoked sausage. It’s a classic South Carolina regional recipe, and it deserves a spot on the kitchen table!
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If there’s one surefire way to make a recipe sound enticing, it’s naming it after a swamp. Carolina Chicken Bog. Sounds appetizing, right? Check that. This sounds like something Shrek would make for dinner. In actuality, this recipe is delicious! Carolina Chicken Bog is a classic South Carolina recipe, and it’s worth putting this recipe on your radar.
But first. The bog thing. What’s the deal there? According to Miriam-Webster, a bog is “a poorly drained usually acid area rich in accumulated plant material.” It’s a swamp. And to make matters worse, a bog in Britain is another name for a bathroom. Great.
What is Carolina Chicken Bog?
Carolina Chicken Bog is a one-pot recipe that is common in South Carolina. Like many regional recipes, there are a lot of variations to this one. A bog is similar to a pilaf (or perloo) and jambalaya, but it’s still different. It’s boggier.
While the origins of the name are a bit murky, the term “bog” probably comes from the fact that this recipe has more liquid than pilaf or jambalaya. Some folks argue that the term comes from the fact that many areas of South Carolina are boggy. Unfortunate names aside, the flavor in this recipe is fantastic. It’s an easy one-pot meal, and it features rice packed with shredded chicken and chopped smoked sausage. Yum!
As noted above, a bog typically contains more liquid (chicken stock) than a typical rice dish. Some versions of Carolina Chicken Bog may be a bit drier while others might be closer to a soup. This version falls somewhere in-between, and it’s exactly the way I prefer my bogs. (Man, I never thought I would write that sentence on the internet.)
A South Carolina bog recipe shares many similarities with a Cajun or Creole jambalaya. You could add bell peppers and celery to a bog, but then it would start to look a lot like jambalaya. (Don’t get me wrong – I love jambalaya! However, a proper bog is not the same as jambalaya.)
For the sausage portion of this recipe, I went with a classic andouille sausage – I love andouille. However, a good smoked sausage or even kielbasa could work here. The taste will be fantastic once all of the other flavors get layered in!
At its core, a good Carolina Chicken Bog starts with well-seasoned chicken broth. A traditional bog also calls for you to cook a whole chicken and then mix the shredded meat back into the rice. Lucky for us, cooking that whole chicken leads to a bunch of well-seasoned chicken broth. See where I’m going here?
Yup, this recipe is a one-pot meal. I used a large Dutch oven (6-quart) to cook the chicken, and then I used that same pot to cook the bog. (An 8-quart stockpot with a lid would be fine here, too.) You end up with a pot full of flavorful rice, shredded chicken and smoked sausage. I’m perfectly ok sitting down to that for dinner! I hope you enjoy this recipe as much as we do around our house!
Oh, and if you end up loving chicken bog, then make travel plans to go to Loris, SC (it’s near Myrtle Beach). They host a Bog-Off every fall featuring dozens of variations of chicken bogs…and probably plenty of other delicious foods, too.
Did you make a batch of this Carolina Chicken Bog at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Carolina Chicken Bog
For the Chicken
For the Bog
- 2 Tbsp unsalted butter
- 1 medium yellow onion chopped
- 1½ tsp minced garlic
- 2 cups long-grain white rice
- 4 cups low sodium chicken stock
- 8 oz. smoked sausage sliced (I used andouille sausage)
- 1 tsp kosher salt
- 1 tsp dried thyme
- ¾ tsp black pepper
- ½ tsp dried rosemary
- 2 green onions sliced
- 3 Tbsp chopped fresh parsley
- hot sauce for serving
For the Chicken
- Using a large stock pot or Dutch oven, add the chicken, onion, celery, garlic, salt, pepper, paprika, rosemary and thyme. Add enough water to cover the chicken.
- Place pot over medium-high heat and bring to a simmer. Continue simmering over medium-low heat for 60-70 minutes, or until chicken is fully cooked. (Note: Take care not to bring pot to a boil as this will lead to dry, tough chicken.)
- Once cooked, remove chicken from pot and let cool. (Note: I recommend using a strainer to save the leftover liquid in the pot – it can be used as the chicken stock for the bog!)
- Once cool, remove the chicken meat, chop into bite-size pieces and set aside; discard the skin and bones.
For the Bog
- Using a large pot (I used a 6-quart Dutch oven), add the butter and place over medium heat.
- Once butter has melted, add chopped onion and sauté, stirring occasionally, for 5-6 minutes.
- Add the garlic, rice and shredded chicken (from above); continue sautéing for 1-2 more minutes.
- Add the chicken stock, smoked sausage, salt, thyme, pepper and rosemary; stir until well combined.
- Reduce heat to low, cover and cook for 20-25 minutes, or until the rice is tender.
- Before serving, garnish with chopped parsley and sliced green onions.
- Serve with hot sauce.
Looking for more classic Southern rice recipes? Check out these other favorites, too: