Chicken Bog is a traditional South Carolina comfort food dish that combines smoked sausage, chicken, and rice to make a one-pot meal!
This week we are showcasing another South Carolina Traditional dish called Chicken Bog. Growing up in South Carolina, you have a lot of rice dishes. This is a local favorite one for most South Carolinians. Ask anyone in the state, most will tell you that they have had Chicken bog before or they eat it on the regular.
As with any regional dish, Chicken bog has variations.
As with any regional dish, Chicken bog has variations. Some parts of the state call this dish Chicken Perlo. Some cook it different ways with different ingredients. Some like it really thick and what I call sticky, some like it with a little more broth in it. Chicken Bog is a really simple dish but has lots of flavors. It combines chicken, smoked sausage, and rice. That is pretty much the base for it. From there you can change it up however you see fit. The dish gets its flavor from the broth. I like to start out with the smoked sausage and render out the juices from it to give the broth a nice rounded flavor.
Check out our recipe down below. There will be a printable version for you to make a copy of. Also, we will have a video of how we make it below. Thanks for stopping by and remember, Let’s get food junked!
Chicken Bog | A Traditional South Carolina Dish
- 1 whole chicken
- 3 cups rice
- 1 16oz package of Smoked Sausage
- 1/2 stick of butter
- 2-3 cloves garlic minced
- 1 medium onion diced
- 1 tablespoon Oil I used bacon grease but you can use what you like
- salt and pepper to taste
- Start by preparing your chicken. Take out the insides if they are included (neck, gizzards). Wash and pat dry. Salt and pepper the chicken then set aside.
- Next, we are going to slice the smoke sausage into 1 inch pieces.
- Grab a deep cooking pot, and put on stove. Turn on to medium high heat. Add in your tablespoon of oil and your smoke sausage. Sear the meat.
- Add in your oinon and garlic. Cook until oinon is translucent, about 5 minutes.
- Remove your pot from the stove and place your chicken in it. Fill up with water till the chicken is covered.
- Place back on stove on medium low heat with the lid on it. Make sure to cook the chicken low and slow. If you cook it on a boil your chicken will be tough.
- After chicken is done, 45 mins to an hour, remove chicken and pick the meat from the bone.
- Measure out 6 cups of broth from your pot and set aside.
- Remove remaining ingredients from pot and set aside.
- Add in your rice to the pot. Turn heat to medium high and lightly toast the rice. Remember to constanly stir the rice so it doesn't burn.
- Add in the 6 cups of broth and stir.
- Add in the remaining ingredients to the pot.
- Place lid back on and bring to a boil.
- Turn heat down to medium-low so the dish can simmer.
- Add in the half stick of butter and place lid back on the dish.
- Simmer until almost all liquid is gone and rice is done. This should take 20 to 30 mins. Stir a couple of times during this process to keep rice from sticking. Once rice is done and you have the desired wetness to the rice, it is ready to eat. We prefer ours on the sticky side with not much broth remaining. Some prefer more broth in theirs so you can use the leftover broth to adjust this at the end.