Carolina Chicken Bog
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!
Servings: 8 servings
Calories: 608kcal
Ingredients
For the Chicken
- 1 4-5 pound whole chicken, giblets and neck removed
- 1 medium yellow onion peeled and quartered
- 2 stalks celery chopped
- 2 tsp minced garlic
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp dried rosemary
- ½ tsp dried thyme
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
Instructions
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 on stovetop 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.
Notes
To simplify this recipe, feel free to use a rotisserie chicken instead!
Nutrition
Calories: 608kcal | Carbohydrates: 43g | Protein: 35g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1250mg | Potassium: 544mg | Fiber: 2g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg
