Chicken Bog Recipe

5 from 11 ratings

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.

Prep Time10

Cook Time1 15

Course: Main Course, Soup

Cuisine: American

Keyword: rice, whole chicken

Servings:

Calories: 503kcal

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

2 tablespoons vegetable oil
1 large onion chopped (white or yellow)
2 bell peppers chopped (I used 1 red and 1 green)
2 cloves garlic minced
1 tablespoon paprika
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

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.

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.

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.
Easy Chicken Broth Option: You can skip the chicken broth making step and instead use store bought or homemade chicken broth.