Chicken bog is a classic lowcountry comfort food of tender pulled chicken and creamy rice in a delectable broth, the ultimate chicken and rice dish.
We're cooking up a big pot of Carolina comfort food in the Chili Pepper Madness kitchen today, my friends.
Chicken bog is one of those dishes that sounds strange until you taste it, and then you get exactly why an entire South Carolina town throws a festival for it every October. Pulled chicken, smoked sausage, and rice, all of it simmered together in a rich broth until the rice goes soft and creamy and the whole pot smells like somebody's grandmother has been cooking all day long.
I make my broth from a whole chicken for old school, traditional flavor, and it makes a big difference in the final dish. If you're short on time, I've included a shortcut using rotisserie chicken and store bought stock that still tastes terrific. Both versions are in the recipe card.
This makes a lot of food, which is the whole point. The dish was created as a way to feed farm crews and church suppers and whole neighborhoods, so it scales beautifully and the leftovers reheat better than most.
Let's talk about how to make chicken bog, shall we?
What is Chicken Bog?
Chicken bog is a South Carolina Lowcountry one-pot dish of pulled chicken, smoked sausage, and rice cooked together in seasoned chicken broth until the rice is soft and soupy. It comes from Horry County in the northeast corner of the state, and it's the signature dish of the Pee Dee region.
The name refers to the texture. The chicken sits "bogged down" in broth and loose rice, wetter than a pilaf and looser than a casserole. Some people say the name comes from the low, swampy ground where the dish took hold.
Traditional bog keeps the ingredient list short - chicken, smoked sausage, rice, onion, salt, and a heavy hand with black pepper. It's essentially a chicken and rice soup at heart, though shares similarities to other regional rice dishes, like jambalaya, chicken perloo or perlo, pilaf, and even Italian risotto.
Where Chicken Bog Comes From
Chicken bog is Horry County food, plain and simple. The dish traces back to the farm kitchens and plantation cookfires of northeastern South Carolina, where cooks simmered chicken, sausage, and rice together in huge black iron kettles over open fire.
It was created to feed crowds. Tobacco crews, harvest hands, church gatherings, political rallies. South Carolina was the country's leading rice producer from the 1700s until the Civil War. Rice was the cheap, and bog was the perfect way to use the abundance.
The small town of Loris, South Carolina claims it as their own, and there is no argument. Since 1979, Loris has hosted the annual Bog-Off Festival on the third Saturday in October, a cooking competition that has grown into one of the biggest events on the Grand Strand. In 2023, Horry County put up a historical marker in front of the Loris Library declaring the area the home of chicken bog.
If you want the full Carolina experience, this is the dish.
Chicken Bog vs. Perlo vs. Jambalaya
These three dishes are fairly similar, and people mix them up all the time. Here's how they differ.
Chicken bog is the wettest of the three. The rice absorbs a lot of broth but stays loose and a little soupy, closer to a thick porridge than a rice pilaf. Chicken and smoked sausage, minimal seasoning, plenty of black pepper.
Chicken perlo (also spelled perloo, perleau, or pilau) is a bit drier, more common in Georgetown County. Same core ingredients, but the rice is cooked up separately and fluffy. If you've made bog and it came out too dry, you made perlo.
Jambalaya is Louisiana, not Carolina. It usually includes tomato in the Creole version, incorporates the trinity of onion, celery, and bell pepper, and gets seasoned hard with cayenne, thyme, and paprika. Jambalaya is spicy by design. Bog is peppery, not hot.
I've got a Jambalaya recipe if you'd like to compare, or this more traditional jambalaya recipe without tomato.
How Spicy is Chicken Bog? (And How to Spice it Up)
Traditional chicken bog is not a hot dish, but it is a peppery one. Black pepper is the signature seasoning here. I use a full teaspoon of coarse ground and often more.
That said, this is Chili Pepper Madness, and there's plenty of room to bring a touch of heat to make it your own. Here are my recommendations:
- Use a hot andouille instead of a mild smoked sausage. This is the easiest change and the most authentic, since sausage is a big part of the dish regardless.
- Add chilies at the base. Cook a chopped jalapeño or serrano along with the onion and bell peppers.
- Stir a teaspoon of cayenne stirred in with the paprika. It will add a nice warmth in the background.
- Serve hot sauce at the table. A vinegary Carolina-style hot sauce is traditional, and it lets everybody season their own bowl.
Chicken Bog Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE CHICKEN BROTH
- Whole Chicken. You can use bone-in chicken parts, like chicken thighs and leg quarters.
- Vegetables. Onion, celery, carrot, leek, garlic.
- Herbs and Spices. Fresh parsley, fresh thyme, bay leaf, black peppercorns.
- FOR THE CHICKEN BOG
- Vegetable Oil. For cooking.
- Vegetables. Onion, bell peppers, garlic.
- Spices. Paprika, salt, and black pepper, fresh parsley.
- Andouille Sausage. You can use other smoked sausage.
- Rice. Carolina Gold rice preferred, medium or long grain white rice, or brown rice.
- Chicken Bouillon Cube. Optional, for extra flavor.
How to Make Chicken Bog
MAKE THE CHICKEN BROTH
Make a homemade chicken broth by adding the chicken to a large stock pot with vegetables (onion, celery, carrot, leek, and garlic), herbs and spices (parsley, thyme, bay leaf and peppercorns), and just enough water to cover it.
Boil, then simmer the whole pot to cook the chicken and develop the broth.
Shred the meat from the chicken and throw away the bones, then strain the chicken broth.
FOR THE CHICKEN BOG
Heat the oil in the same large pot or Dutch oven over medium heat and cook the onion and peppers, then the garlic, paprika, and andouille.
Stir in the rice for a minute or so to lightly brown.
Stir in some of the chicken stock, the shredded chicken, and salt and pepper to taste. Keep extra chicken broth on hand as needed.
Simmer the pot for 30 minutes, stirring occasionally, or until the rice is cooked through.
Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in extra chicken stock until you reach a consistency you prefer.
Serve it into bowls with fresh chopped parsley or green onions and enjoy.
Boom! Done! Your chicken bog is ready to serve. Easy enough to make, isn't it? Doesn't it look wonderful? All that chicken and rice, so much flavor. I'm ready to dig into a bowl! The perfect one pot meal!
Slow Cooker Chicken Bog
There is one rule when making chicken bog in the crockpot: the rice goes in at the end. It will turn to mush if you add it at the start.
- Brown the sliced andouille in a skillet, then add it to the slow cooker with the scrapings.
- Add bone-in chicken thighs or leg quarters, chopped onion, bell pepper, garlic, paprika, bay leaf, salt, and plenty of black pepper. Pour in 4 cups chicken broth.
- Cook on LOW for 5-6 hours, or HIGH for 3 hours, until the chicken pulls apart easily. Set aside.
- Remove the chicken, shred it, and discard the bones and skin.
- Stir in 2 cups rinsed long grain rice and 1 more cup of broth. Cook on HIGH for 45-60 minutes, until the rice is tender.
- Return the shredded chicken, stir, and let it sit 10 minutes off the heat. Finish with parsley or green onion.
Recipe Tips & Notes
- Save and freeze any extra chicken broth for another use, as it is a wonderful flavor builder.
- You can easily adjust the seasonings to your preference with your favorites. Italian seasoning is a popular addition.
- For creamier chicken bog, use arborio rice, which is used to make Italian risotto.
- Feel free to add in your favorite vegetables to round out this dish, like chopped carrots, corn, or beans.
Serving Chicken Bog
You can serve this as a main rice dish, almost like a risotto, or loose and soupy like a chicken and rice soup. Just adjust the broth while you're plating.
The traditional Carolina plate is bog with snap beans, soft white dinner rolls, and sweet tea or Pepsi.
Other things that go beautifully with it:
- Buttermilk biscuits or drop biscuits for sopping up the broth
- Collard greens or turnip greens
- Coleslaw for something cold and crunchy against all that richness
- Cornbread, of course
- Hot sauce and chopped green onions on the table so everybody can finish their own bowl
Storage & Leftovers
Chicken bog will last up to 5 days in the refrigerator in a sealed container. The rice keeps absorbing liquid as it sits, so it firms up considerably. Loosen it with a little broth when you reheat.
Can you freeze chicken bog? Yes, for 2-3 months in a sealed container. The rice softens some, so I add a splash of fresh broth when reheating to bring it back. Reheat gently on the stove top to enjoy again.
That's it, my friends. I hope you enjoy this chicken bog recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
More Southern Rice Dishes You'll Love
More Southern One-Pot Comfort Food
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Bog Recipe
Ingredients
FOR THE CHICKEN BROTH (See Recipe Notes for Easier Option)
- 1 whole chicken 4-5 pounds – keep whole or cut up as desired – livers and gizzards discarded and saved for another use
- 1 large onion quartered
- 2 ribs celery rough chopped
- 1 carrot rough chopped
- 1 leek chopped (white part only)
- 5 cloves garlic rough chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 1 tablespoon black peppercorns
FOR THE CHICKEN BOG
- 2 tablespoons vegetable oil
- 1 large onion chopped (white or yellow)
- 2 bell peppers chopped (I used 1 red and 1 green) - optional
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (optional, for mild heat)
- 1 pound andouille sausage sliced (or use other smoked sausage)
- 2 cups rice Carolina Gold preferred, medium or long grain – rinsed unti water runs clear
- 1 chicken bouillon cube optional, for extra flavor – try Knorr Brand
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley
Instructions
FOR THE CHICKEN BROTH
- Add the chicken to a large stock pot along with onion, celery, carrot, leek, and garlic. Add just enough water to cover the chicken. Top with parsley, thyme, bay leaf and peppercorns.
- Bring to a boil, then reduce heat and simmer 40-60 minutes, or until the chicken is cooked through. Skim any fats from the surface if needed.
- Remove from heat and carefully remove the chicken to a large platter (tongs are helpful). Cool slightly, then remove the meat and shred it with forks. Set aside. Discard the chicken bones.
- Strain the chicken broth into a large bowl and discard the solids.
FOR THE CHICKEN BOG
- Heat the oil in the same large pot over medium heat. Add the onion and bell peppers. Cook for 5-10 minutes to soften.
- Add the garlic, paprika, and andouille sausage. Cook for 30 seconds, stirring.
- Add the rice and cook, stirring, for 1 minute to lightly brown the rice.
- Add 1 quart of the reserved chicken stock, reserved shredded chicken, and salt and pepper to taste. Stir. (Keep extra chicken broth on hand as needed.)
- Bring to a boil, then reduce heat and cook for 30 minutes, stirring occasionally, or until the rice is cooked through. Remove from heat.
- Stir the Chicken bog to separate any rice. For wetter or soupier rice, stir in ¼ cup reserved chicken stock until you reach a consistency you prefer. Taste and adjust for salt and pepper.
- Stir in fresh chopped parsley and serve.
Notes
- You can make this with other foul, like pheasant.
- Save and freeze any extra chicken broth for another use.
- You can serve this more rice forward (like a risotto) or more soupy (like a chicken and rice soup), to your preference. Simply adjust the amount of broth while serving.
Nutrition Information
Chicken Bog FAQ
What kind of rice is best for chicken bog?
Long grain white rice is the standard, and Carolina Gold is the traditional choice if you can find it. Medium grain works. Arborio makes a creamier, risotto-style bog. Brown rice works but needs more liquid and about twice the cooking time.
Can I make chicken bog with yellow rice?
Yes, and plenty of Carolina cooks do. A packaged yellow rice mix will add turmeric or saffron color and its own seasoning, so cut back on your salt and skip the bouillon cube. It's not traditional but it tastes great.
Can I use rotisserie chicken?
Absolutely, and it's a great quick version. Pull the meat, use good store bought stock, and skip straight to the second half of the recipe. Toss the carcass in the pot with the stock for 20 minutes first if you want extra body.
Is chicken bog spicy?
Not traditionally. It's heavily peppered with black pepper but not hot. See the heat section above for how to spice it up if you want to.
NOTE: This recipe was updated on 8/5/26 with new information, including a new FAQ section. The recipe itself hasn't changed. It was originally published on 9/27/23.
Barbara says
Can I make this in a slow cooker? Or in the oven? If so, recommendations?
Mike Hultquist says
Barbara, I would need to test and write up separate instructions for those versions, as the process would be a bit different with the homemade chicken stock, etc. In general, though, you can saute the veg and andouille, add it to the pot with chicken and stock to simmer several hours to cook through, then shred the chicken and add in the rice about 1 hour at the end to cook through. I'll need to test for sure.