Chicken Bog (South Carolina Chicken and Rice)

Something about a chicken bog recipe brings you right back to the heart of the Lowcountry. Maybe it’s how the rice soaks up every bit of smoky broth, or how the tender chicken and sausage mingle in a pot that bubbles low and slow on the stove. In my family, the dish meant the workday ended and it was time to gather together, usually after a long day on the marsh.

The real magic of this dish lies in its simplicity. Like many easy dinners, this recipe doesn’t require fancy ingredients—just good chicken thighs, a sturdy smoked sausage, onion, rice and broth. Some cooks add bay leaves or spice and others stir in a knob of butter at the end, but the bones of the dish remain the same. It’s the kind of recipe that feeds a crowd, freezes like a dream and gets only better the next day. Chicken bog is perfect for chilly Sundays, tailgates, or any night you need something rib-sticking and soul-soothing.

Whether you’re a Carolina native or just discovering this regional gem, this chicken bog recipe is a delicious way to bring people together, one pot at a time.

What is chicken bog?

Chicken bog is a humble, deeply comforting one-pot meal, most often found along the coastal plains of South Carolina, especially in the Lowcountry and Pee Dee regions. The name “bog” nods to the dish’s slightly soupy consistency and the region’s marshy terrain. If you’ve never had it, imagine a cozy cross between chicken and rice soup and jambalaya or pilau—only thicker, heartier and a little smoky from the sausage.

Its origins trace back to the West African rice kitchen, where stews built on rice and stock fed families and communities. In the South, chicken bog followed suit. Folks traditionally cooked bog outdoors in big pots; it was a meal meant to serve a crowd and stretch a bird.

At its heart, this dish is humble but deeply satisfying: Tender chicken, smoky sausage and long-grain rice simmer in a seasoned broth until everything melds into a rich, savory stew. If you crave Lowcountry comfort, explore more southern soups and stews to bring a taste of tradition to your kitchen.

Ingredients for Chicken Bog

• Boneless, skinless chicken thighs: These cook up tender and juicy, adding rich flavor to the broth. Dark meat holds up well during simmering, but you can swap in chicken breasts.
• Chicken broth: This savory liquid infuses the rice and meat with deep, comforting flavor. Use a low-sodium chicken broth brand or homemade chicken broth if you’d like to control the salt.
• Smoked sausage: Sliced sausage brings smoky depth and a bit of spice to the dish. Andouille or kielbasa both work beautifully here.
• Onion: Onions add a mellow sweetness that builds flavor as they cook down in the broth. For the best results, choose yellow or white onions.
• Uncooked long-grain rice: Long-grain rice stays fluffy and separate as it cooks, soaking up all that savory broth. Avoid quick-cooking or short-grain rice, which can turn mushy.
• Salt and pepper: This is a simple seasoning duo that lets the other ingredients shine. Taste before serving and adjust these seasonings as needed.

Directions

Step 1: Cook the chicken

In a 6-quart stockpot, cook the chicken thighs and 2 cups broth over medium heat until the chicken’s internal temperature reaches 170°F, turning the chicken halfway through to ensure even cooking. Remove the chicken from the pot and set it aside to cool.

Editor’s Tip: Don’t crowd the chicken thighs in the pot. Brown them in batches, two at a time, if necessary.

Step 2: Add the sausage and onion

Add the sliced smoked sausage, chopped onion and remaining 6 cups broth to the same stockpot. Turn the heat to high and bring the mixture to a rolling boil.

Step 3: Add the rice

Add the rice, reduce the heat and let it simmer, uncovered, for 15 to 18 minutes or until the rice is nearly tender. Don’t worry if the mixture still looks a little soupy. That’s exactly how it should be.

Editor’s Tip: “Bog” hints at the dish’s slightly wet texture. It’s not quite a stew, but it’s not dry either. It’s somewhere in between.

Step 4: Shred the chicken and finish cooking

Shred the cooled chicken into bite-sized pieces. Add it back into the pot with the rice mixture. Cover and continue cooking until the rice is fully tender. Season with salt and pepper to taste.

Chicken Bog Variations

• Swap in rotisserie chicken: If you’re short on time, use shredded rotisserie chicken instead of cooking thighs from scratch. It adds a roasted flavor and gets dinner on the table even faster.
• Use turkey instead of chicken: Leftover Thanksgiving turkey works beautifully in this dish. The smoky sausage and seasoned rice give the lean meat a cozy Lowcountry twist.
• Add vegetables: When cooking the onion, stir in chopped bell pepper, celery or carrots. These add a subtle crunch and a pop of color and round out the dish with garden-fresh flavor.
• Spice it up: If you prefer chicken bog with some heat, sprinkling on Cajun spice or a dash of hot sauce adds just the right kick.
• Try a different grain: While long-grain white rice is traditional, you can use brown rice or even Carolina Gold if you have it. Just be mindful of cooking time and liquid ratio.

How to Store Chicken Bog

Chicken bog is even better the next day, once the flavors have had time to meld. It is smart for meal prep or lunches and freezes well. Let the dish cool to room temperature, transfer it to airtight containers and refrigerate it within two hours. For the best texture, store the rice and meat together. However, if it’s extra-soupy, you can drain off some of the broth first.

How long does chicken bog last?

In the fridge, chicken bog lasts up to four days.

Can you freeze chicken bog?

Chicken bog freezes well. Transfer cooled chicken bog to a freezer-safe container and store it for up to three months. Thaw it overnight in the fridge before reheating.

How do you reheat chicken bog?

Reheat South Carolina chicken and rice gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen it up.

Chicken Bog Tips

Can you use precooked chicken for chicken bog?

Absolutely. Just shred it and add it when the rice is nearly done so it can warm through without drying out. This is a great way to use leftover chicken or speed up the process on busy nights.

Can you make chicken bog in a slow cooker?

Absolutely! Our slow-cooker chicken bog recipe requires cooking the onions, garlic and sausage first, adding them to a slow cooker with the broth and rice, cooking it on low for a few hours and then adding the cooked chicken at the end.

What else can you serve with chicken bog?

To keep it classic, serve chicken bog with cornbread or biscuits. To brighten things up, add collard greens or a tangy vinegar slaw. Pair it with a Lowcountry boil or a crisp seasonal salad for a full spread.