Yep, that’s right… Chicken Bog. I know, you’re thinking I’m crazy. I’m not. There really is a such a thing as Chicken Bog. Think chicken and rice with a zip. I grew up eating Chicken Bog so it’s never been a foreign thing to me. But the older I get and the more people I encounter, I realize it’s not as well known as I thought. I probably should have gotten the clue when I saw the puzzled faces of the people who would come over to eat with us when I was a kid and they would be told we were having Chicken Bog.
Apparently this is a South Carolina thing. And best I can figure, it’s quite a touchy subject with some folks when you start talking about the history of the dish. I’ll just tip toe away from that and let you do your own research about the history if you wish.
This is one of those dishes that my mother has been making for years without any recipe at all. I finally got her to jot down what she did so that I could share it with y’all. There probably isn’t a more comforting, hearty dish that reminds me more of my childhood and the arrival of fall. Y’all Enjoy!
Ingredients
- 1 whole chicken, cut up
- 2 cups uncooked rice
- 1 lb smoked sausage, sliced
- 1 stick butter
- 1 tablespoon Dales Steak Seasoning Sauce ( I’m guessing you could probably use soy sauce here for an easy substitution – Mom, don’t kill me)
- salt and pepper to taste
Instructions
- Place the chicken in a slow cooker, cover with water, and cook for 8 to 10 hours.
- Once cooked, remove chicken, cool, and de-bone.
- Pour broth from slow cooker through a sieve into a large stock pot.
- Bring the broth to a boil and add sliced sausage, butter, Dales, and rice.
- Cook until rice is almost done, usually about 15 to 20 minutes.
- Add pieced chicken to pot, and continue cooking until rice is done.
- Add salt and pepper to taste.
I’ve been looking for a chicken bog recipe! I grew up in SC but I moved to the mountains of NC when I got out of college. I have retired and we have been spending a lot of time at the SC beaches. I had chicken bog at a restaurant and have wanted to recreate it. Thanks Stacey! And your Mom!
I’m so glad you found it! My Mom used to live in South Carolina and she developed the recipe based on her experiences there. I hope it’s close to what you’re looking for. We love it at our house!
I live in the Lowcountry of South Carolina-have all my life. We call it Chicken Pileau in these parts. Your mom’s recipe is right on. She obviously has a connection with South Carolina Lowcountry-most folks in the upper part of our state have never heard of it. So sad for them!!
So sad! I’m craving some right now with all this nasty weather we’re having down here! Mom lived there for a while and she picked up the recipe there. Glad to hear it’s true to what you know! Thanks for stopping by!
Is there an amount of broth you put in the saucepan to cook the rice in? Or is there a measurement to the amount of water you put in the slow cooker with the chicken in order to get the correct amount of broth to cook the rice in?
You’ll want to put enough water in the slow cooker to just cover the chicken. The resulting amount of broth is usually about the right amount to cook the rice. It should be about 4 to 5 cups of broth that you’ll need to cook the rice and get the right consistency once you add the chicken and sausage back in.
Stacy,
I make this but I use crumbled cooked pork sausage and add a small onion sauted in the butter to it. I’ve been making it for over 25 years and my family loves it. thanks for sharing your recipes.
That sounds great! I think I’d like it that way too!! YUM! Thank YOU for sharing!