South Carolina Chicken Bog

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A smoky, comforting one-pot dish from the South Carolina Lowcountry, Chicken Bog combines tender chicken, smoked sausage, and rice simmered together in a richly seasoned broth. The name comes from the 'boggy,' moist texture the rice takes on as it soaks up all the savory juices from the meat and aromatics.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 3 gSugar
• 52 gProtein
• 1100 mgSodium
• 720 mgPotassium
• 75 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the chicken and sausage

• 3 lbs bone-in, skin-on chicken thighs
• 1 lb smoked kielbasa or andouille sausage, sliced 1/2-inch thick
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

For the rice and aromatics

• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 cups long-grain white rice, rinsed
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1/2 teaspoon red pepper flakes (optional)

Directions

1. Season the chicken thighs all over with 1 teaspoon salt and 1/2 teaspoon pepper. Melt the butter in a large Dutch oven or heavy pot over medium-high heat.
2. Add the chicken thighs skin-side down and brown for 5-6 minutes until the skin is golden and crisp. Flip and brown the other side for 3 minutes, then transfer to a plate.
3. Add the sliced sausage to the pot and cook for 3-4 minutes, stirring occasionally, until nicely browned. Transfer to the plate with the chicken.
4. Add the onion, celery, and bell pepper to the pot and sauté for 5-6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
5. Add the rice and stir for 1 minute to coat it in the rendered fat. Pour in the chicken broth, add the bay leaves and red pepper flakes, and return the chicken and sausage along with any accumulated juices.
6. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 25 minutes without lifting the lid, until the rice is tender and the liquid is mostly absorbed but the dish still looks moist and 'boggy.'
7. Remove and discard the bay leaves. Using tongs, transfer the chicken to a cutting board, shred the meat off the bones, and stir it back into the rice along with the sausage.
8. Cover and let the chicken bog rest off the heat for 5 minutes. Fluff gently with a fork, taste for salt and pepper, and serve hot directly from the pot.

Cook’s Notes

• Use bone-in, skin-on chicken thighs for the deepest flavor and to keep the meat moist during the long simmer.
• For an extra 'boggy' texture, stir in 1/2 cup of warm broth at the end until it reaches your desired looseness.
• Swap kielbasa for andouille sausage if you want a smokier profile with a bit more heat.
• Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of chicken broth to loosen the rice.
• Resist lifting the lid during the final simmer so steam stays trapped and the rice cooks evenly.

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