Chicken bog is a cross between a casserole and a stew. It’s chock-full of chicken, sausage, rice, and onions, and it’s great comfort food when it’s cold outside. When you’re feeling “bogged” down, make some chicken bog to cheer yourself up! This recipe is what’s called “Lowcountry cooking,” a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr 45 mins
Total Time: 2 hrs 15 mins
Servings: 6
Ingredients
- 6 cups water
- 1 (3 pound) whole chicken
- 1 medium onion, chopped
- 1 tablespoon salt
- 3 ½ cups chicken broth
- ½ pound smoked sausage of your choice, sliced
- 1 cup long-grain white rice
- 2 tablespoons Italian-style seasoning
- 2 cubes chicken bouillon
Steps
- Bring water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a cutting board to cool for 10 to 15 minutes. Skim and discard fat from cooking liquid. Measure 3 1/2 cups cooking liquid and place into a 6-quart saucepan. Discard remaining cooking liquid.
- Remove and discard chicken skin and bones. Chop meat into bite-sized pieces.
- Add chicken to the cooking liquid in the saucepan. Add sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to desired consistency, 10 to 20 more minutes.
