Chicken Bog | A Traditional South Carolina Dish
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.
Servings Prep Time
6-8People 20minutes
Cook Time
Servings Prep Time
6-8People 20minutes
Cook Time
  1. 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.
  2. Next, we are going to slice the smoke sausage into 1 inch pieces.
  3. 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.
  4. Add in your oinon and garlic. Cook until oinon is translucent, about 5 minutes.
  5. Remove your pot from the stove and place your chicken in it. Fill up with water till the chicken is covered.
  6. 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.
  7. After chicken is done, 45 mins to an hour, remove chicken and pick the meat from the bone.
  8. Measure out 6 cups of broth from your pot and set aside.
  9. Remove remaining ingredients from pot and set aside.
  10. 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.
  11. Add in the 6 cups of broth and stir.
  12. Add in the remaining ingredients to the pot.
  13. Place lid back on and bring to a boil.
  14. Turn heat down to medium-low so the dish can simmer.
  15. Add in the half stick of butter and place lid back on the dish.
  16. 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.

Like this:

Like Loading...