Chicken Bog

Name: Chicken Bog
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 3 lbs bone-in, skin-on chicken thighs; 12 oz smoked sausage (such as kielbasa or andouille), sliced into rounds; 2 cups long-grain white rice; 6 cups low-sodium chicken broth; 1 medium yellow onion, diced; 4 garlic cloves, minced; 2 tbsp unsalted butter; 1.5 tsp salt; 1 tsp black pepper, freshly ground; 1/2 tsp onion powder; 1/4 cup fresh flat-leaf parsley, chopped

A beloved South Carolina one-pot dish of tender chicken, smoky sausage, and long-grain rice cooked together in a rich, savory broth until the rice absorbs all the flavor.

70 minEasyServes 6480 cal/serving

Southern AmericanDinnerStovetopStandardHigh ProteinLow CarbLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

3 lbs bone-in, skin-on chicken thighs
12 oz smoked sausage (such as kielbasa or andouille), sliced into rounds
2 cups long-grain white rice
6 cups low-sodium chicken broth
1 medium yellow onion, diced
4 garlic cloves, minced
2 tbsp unsalted butter
1.5 tsp salt
1 tsp black pepper, freshly ground
1/2 tsp onion powder
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Place 3 lbs bone-in, skin-on chicken thighs in a large, heavy-bottomed pot or Dutch oven. Add enough of the 6 cups low-sodium chicken broth to just cover the chicken. Bring to a boil over high heat, skimming any foam that rises.
2

Reduce heat to medium-low, add 1.5 tsp salt, 1 tsp freshly ground black pepper, and 1/2 tsp onion powder. Simmer uncovered until the chicken is cooked through to an internal temperature of 165°F (74°C), about 30 minutes.
3

Remove the chicken and let it cool slightly. Shred or chop the meat off the bones, discarding the skin and bones. Strain and reserve the cooking broth.
4

In the same pot, melt 2 tbsp unsalted butter over medium heat. Add 1 medium diced yellow onion and cook until softened, about 4 minutes. Add 4 minced garlic cloves and cook 1 minute more.
5

Add 12 oz sliced into rounds smoked sausage (such as kielbasa or andouille) and cook, stirring, until lightly browned, about 3 minutes.
6

Add the shredded chicken back to the pot. Add 2 cups long-grain white rice and 4 cups of the reserved broth (or a combination of broth and water). Stir to combine.
7

Bring to a boil, then reduce heat to low. Cover and cook until the rice has absorbed the liquid and is tender, about 20 minutes. The mixture should be moist but not soupy.
8

Remove from heat, fluff with a fork, and stir in 1/4 cup chopped fresh flat-leaf parsley. Taste and adjust seasoning before serving.

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Questions

What internal temperature should Chicken Bog reach?

For Chicken Bog, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

What can I use instead of andouille in Chicken Bog?

The entry for Chicken Bog calls for 12 oz smoked sausage (such as kielbasa or andouille), sliced into rounds. In its place: Any smoked sausage such as kielbasa, plus a pinch each of cayenne and smoked paprika.

Can I use chicken breasts instead of chicken thighs in Chicken Bog?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Bog uses 3 lbs bone-in, skin-on chicken thighs.

Can I make Chicken Bog dairy-free?

Yes. The dairy in Chicken Bog is 2 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How do I store and reheat Chicken Bog?

Refrigerate what is left of Chicken Bog within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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