• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Recipes » Main Course

Chicken Bog

Stacey – February 23, 2018 – 144 Comments

Jump to Recipe Save Recipe

Chicken Bog in stew pot

Pin It!

Chicken Bog.  Chicken Pilau. Chicken Perlo.  Chicken Pilaf.  While there are many variations (and names) of this dish, Chicken Bog is what it’s always been called at our house.  This rustic, homey dish of chicken, rice, and sausage has always been a comfort food.  Growing up, it was also pretty economical being that the ingredients are few but it makes a lot.

Many argue that there are actual variations between the Bog, Pilau, and Pilaf versions of the dish and most of them seem to hinge on the amount of liquid in the them.  I can’t argue for or against that idea, only that Chicken Bog is what it’s always been at our house and this is the method my mom has used to make it for years.

Closer photo of Chicken BogNow, let’s get to the name.  Chicken Bog.  Doesn’t exactly sound appetizing, right?  I’ll never forget the first time I told my wife, then girlfriend, we were having Chicken Bog for supper.  A puzzled look came across her face.  “You’re having what?” she asked.  “That sounds terrible!” she said.

There are a couple theories behind the moniker.  Some say because it’s thick and sticky, it’s called bog.  Others claim that the chicken gets bogged down in the rice.  Still others say that the name comes from the swampy, bog-like low country area in South Carolina where the dish originated.  My mom lived in Florence, South Carolina for a while and picked up the dish from a native South Carolinian.  Regardless of what you call it, I just call it delicious.

Pot of chicken Bog

Pin It!
Now let’s make some so you can try it…

Chicken Bog in stew pot
Print Pin Save
4.91 from 21 votes

Recipe Card

Chicken Bog

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 8 to 10
Author Stacey Little | Southern Bite

Ingredients

  • 1 (4 to 5 lb) whole chicken
  • 2 ribs celery
  • 1 yellow onion
  • 3 cloves garlic
  • 1/4 cup unsalted butter
  • 1 (14-ounce) package smoked sausage
  • 4 cups long grain rice
  • salt
  • pepper

Instructions

  • If included, remove and discard the chicken innards. Add the chicken and the neck (if included) to a large stock pot.
  • Wash and coarsely chop the celery. Peel and quarter the onion. Peel and smash the garlic with the side of a knife. Add the celery, onion, and garlic to the pot. Add enough water to just cover the chicken. Add 2 teaspoons of salt and 1/2 teaspoon black pepper then stir. Simmer the chicken for 40 to 60 minutes or until cooked through, being cautious not to boil. Boiling the chicken will result in dry, tough meat.
  • Once cooked, remove the chicken to a plate to cool. Then remove and shred the meat, discard the skin, bones, and neck. Set the meat aside.
  • Strain the broth from the pot through a fine mesh strainer and set aside.
  • In a large Dutch oven with a tight fitting lid, add the butter and melt. Slice the sausage in 1/3-inch slices and add it to the butter. Cook over medium-low heat to just brown the sausage. Add 8 cups of the reserved broth to the pot and bring to a rolling boil. Add more salt and pepper to taste. Add the rice and stir well. Add the shredded chicken. Reduce the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice, or until the rice is tender and most of the liquid is absorbed. Add additional broth if necessary. Serve immediately.
Chicken Bog in stew pot
Did you make my Chicken Bog?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Pin It!

Chicken Gog for Pinterest

Pin It!

Know some folks who would like this?

Related Posts

Chicken Ratatouille in a pot
One-Pot Chicken Ratatouille
Cream Cheese Bacon Chicken Pasta on a fork
Cream Cheese Bacon Chicken Pasta
Creamy Italian Pasta Skillet
Spoonful of Cheesy Shrimp and Orzo Skillet with cheese pull
Cheesy Shrimp and Orzo Skillet
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Mary Brim

    January 21, 2023 at 1:28 pm

    OH MY GOODNESS!!!! It was a HIT!!! Thank you so much for sharing..

    Reply
    • Stacey

      January 23, 2023 at 12:29 pm

      Wonderful to hear!

      Reply
  2. era

    December 26, 2022 at 5:31 pm

    This chicken bog tastes amazing! Much like the one i grew up with in the South Carolina low country. My only change is that I like a lot more chicken to bog ratio so I only do one cup of rice with 2 cups of broth and keep the rest of the recipe the same.

    Reply
    • Stacey

      December 27, 2022 at 1:42 pm

      Thanks, Era! Glad you liked it!

      Reply
  3. Lisa M GUYTON

    December 18, 2022 at 2:39 pm

    I made this and added fresh shrimp at the end 😋 it was a hit!

    Reply
    • Stacey

      December 20, 2022 at 4:10 pm

      That sounds like a delicious addition!

      Reply
      • Lisa Guyton

        December 20, 2022 at 6:17 pm

        It was delicious!!

        Reply
        • Stacey

          December 23, 2022 at 2:20 pm

          So happy to hear it!

          Reply
  4. Chip

    September 11, 2022 at 4:14 pm

    Been pleasing pallets for a while with this one!!
    Thank yoooooooo!

    Reply
    • Stacey

      September 12, 2022 at 10:44 am

      I’m so glad you and yours enjoy this recipe!

      Reply
  5. Mary Magee

    August 28, 2022 at 9:40 pm

    There is a difference between Chicken Bog and Chicken Perlo. Chicken Bog is wet whereas Chicken Perlo is dry. They are two different dishes. I am probably older (89) than much of you so maybe the definition has changed.

    Reply
    • Stacey

      August 29, 2022 at 9:03 am

      This recipe is virtually the same with the same ingredients but goes by many names!

      Reply
    • kyle

      November 1, 2022 at 10:43 am

      yep! from the low country bog is what we call redneck risotto haha!

      Reply
      • Stacey

        November 2, 2022 at 1:39 pm

        Love this!

        Reply
  6. Mrs.GreenToYou

    June 12, 2022 at 4:41 pm

    I grew up on chicken bog in a small town called Sellers South Carolina! This was a household staple and MUST for family gatherings☺️My husband, a New Yorker, was clueless about chicken bog BUT now he loves it and requests it often!

    Reply
    • Stacey

      June 13, 2022 at 8:41 am

      Thanks for bringing him into the fold!

      Reply
  7. Suellen Dehnke

    May 8, 2022 at 2:27 pm

    I just noticed when I sent this recipe to a friend that it’s not the same one that I had from you from years before. That one had a whole stick of butter and a Tablespoon of Dale’s seasoning.

    Reply
    • Stacey

      May 9, 2022 at 3:09 pm

      Yes ma’am, we did update the recipe to make it more user friendly.

      Reply
  8. Sherry Burger

    December 7, 2021 at 4:18 pm

    This sounds delicious, but I’ll need to half the recipe. Single household, small pots to work with. I’ll figure out the measurements, but should there be timing adjustments, too?

    Reply
    • Stacey

      December 8, 2021 at 10:19 am

      No, things should cook in about the same time. Sure hope you enjoy it!

      Reply
  9. Silvia McHenry

    October 5, 2021 at 11:31 am

    I’m a California girl, so when I told my family I was making Chicken bog for dinner, they said what?? You should have seen their faces. Hilarious, but even more hilarious is how they cleaned the pot. It was delicious, they said. My daughter said, it’s just a “rice bowl”. She is so California. Thanks for all the great shares from your readers.

    Reply
    • Stacey

      October 12, 2021 at 12:09 pm

      Ha! So glad to hear they enjoyed it! Clean plates and full stomachs are the best compliment!

      Reply
  10. Nicole

    September 23, 2021 at 11:34 am

    This is almost identical to the recipe my family from South Carolina uses! I now feed this to my sons football team in South Florida before every home game. We usually serve it at home with collards, homemade applesauce, pickled green tomatoes and my mother in laws canned sweet hot peppers.

    Reply
    • Stacey

      September 24, 2021 at 4:24 pm

      Glad to see we’re in good company! Thanks for the side suggestions, too!

      Reply
  11. Natalie Hermann

    September 12, 2021 at 8:14 pm

    We love Chicken Bog but I can never get all the rice done. Some of it always stays crunchy while some is very done. I have plenty of liquid left over and end up cooking it for 40 minutes or more. So frustrating!

    Reply
    • Stacey

      September 13, 2021 at 9:13 am

      Oh no! It’s very frustrating. So, a few things… Are you stirring the rice a few times during cooking? Also, is the liquid boiling when you add the rice?

      Reply
    • kyle

      November 1, 2022 at 10:42 am

      bring the stock to a boil and stir every 15 min until liquid is soaks up

      Reply
  12. Minister Nathaniel Bess, Sr.

    September 7, 2021 at 9:54 pm

    Hi Stacey,
    I was born in 1953 and raised in the Mount Claire section of Darlington County, South Carolina. It was tradition to gather around a backyard fire on Friday evening after working in the tobacco and cotton fields all week and enjoy some good old wash pot Chicken Bog Mama cooked. I’ve had Chicken Bog with and without sausage. Both are good with some Hot Sauce but I prefer sausage in mine. I’ve purchased dinners on several occasions prepared by “Cooks for Christ” and would love some idea of how much ingredients to use if cooking outside in a large wash pot…like my parents used to do over 50 years ago. THANKS for the recipe and I’ll be looking for your cookbook.

    Reply
    • Stacey

      September 8, 2021 at 10:29 am

      I hate I’ve never had the experience of making chicken bog like this as so many have mentioned! Unfortunately, I don’t have exact amounts for a quantity that large, but the recipe should scale pretty easily.

      Reply
    • Nicole

      September 23, 2021 at 11:38 am

      I know my mother in law has said you can double the recipe, but if you try to do more than that, it won’t work unless you use a pressure cooker.

      Reply
  13. Joan in VA

    August 20, 2021 at 7:14 am

    My mother used to make this – she called it Chicken with Rice. A really imaginative name.

    Its funny to me how things get name differently in different areas. I make a dish we call ‘Slumgum’ which is what my father from Michigan called it. My mother from Virginia called it ‘Goulash’. One day I looked up what it might be called and found ‘American Goulash’, ‘Slumgullion’, ‘Hamburger Stew’ and ‘Odd Ends’.

    Reply
    • Stacey

      August 23, 2021 at 8:40 am

      Isn’t it fun!?

      Reply
  14. Rita Bashor

    August 19, 2021 at 3:40 pm

    I grew up in NC, close to SC border so have been eating chicken all my life….in fact I had to laugh,cause I’m making it for supper tonight, but w/a new twist of adding cream of chicken soup to the broth!! Hope it turns out as good as the usual one…yours sounds good too! I now live about an hour away from Florence….hope your Mom has fond memories of SC!!

    Reply
    • Stacey

      August 23, 2021 at 8:43 am

      Thanks so much, Rita! The cream of chicken sounds like a delicious addition!

      Reply
  15. Michele Thompson

    August 11, 2021 at 3:00 am

    Such wonderful memories of Florence, SC and their Chicken Bog. I’m from Kannapolis, NC. My uncle and father were preachers. Our church was Truth Temple with my Uncle Rev Faw as pastor and my father, Rev Fowler as associate pastor. We were on TV and our program was called Moment of Truth. I sang in the choir along with all my cousins. On Saturday’s we would load up all our sound equipment, instruments , dresses, etc. onto our old greyhound bus, and we headed to Florence for Tent Revivals…. where there was wood shavings on the ground, metal chairs, a big tent and it was at least 500 degrees! And we sang and sang…and they preached and we had the Holy Ghost all around us…..and at break time, those precious women from Florence fed us all huge plates of Chicken Bog! Then ,we would be stuffed and everyone wanted to keep on going! Try singing with a huge belly full of chicken bog!
    I believe when we all get to heaven….there might be some chicken bog there to feast on! Haha!

    Reply
    • Stacey

      August 11, 2021 at 9:59 am

      I agree, Michele! There MUST be Chicken Bog in heaven, right!?! Thanks for sharing those sweet memories with us!

      Reply
  16. Jim Gleaton

    April 26, 2021 at 7:21 pm

    I also added some herbs at the same time as the rice and chicken. I used a bay leaf, and 1 tbsp. each chopped fresh sage, rosemary, and thyme.

    Reply
    • Stacey

      April 27, 2021 at 8:35 am

      Sounds delicious! Hope it turned out great for you!

      Reply
  17. Scott

    March 12, 2021 at 12:25 pm

    Can you use skinless and boneless chicken breast instead of whole chicken

    Reply
    • Stacey

      March 15, 2021 at 3:52 pm

      You can, but the broth won’t be a rich without the bones. You could always add in some bouillon to richen it up.

      Reply
  18. Carol

    February 21, 2021 at 3:00 pm

    I love making chicken bog for a crowd of people who have no idea what it is…and they ALWAYS LOVE IT. I use regular Jimmy Dean sausage as o pposed to kielbasa…….my husband being a North Carolinian by birth and a transplanted south Carolina. loved regular good old Jimmy Dean…LOL. I doubt it makes a huge different. There is just no way you can ruin chicken bog. I now live in SW Florida…getting ready to move to a smaller place…so I’m having my women pals in for dinner and of course, we are having chicken bog, a great salad made with strawberries, biscuits (of course)…..ans probably banana pudding and carrot cake for dessert. I have a wonderful carrot cake erupt made with baby food carrots, impossible to ruin. In fact one of my daughter-in-law’s friends asked me to make it for HER birthday. I love this site…love trying new things……thanks for all the ideas!!

    Reply
    • Stacey

      February 22, 2021 at 3:38 pm

      Thanks so much, Carol!!

      Reply
  19. Erin

    February 21, 2021 at 1:31 am

    God bless you, this is exactly what I was looking for. I grew up in South Carolina but I live in Utah now. Every time I say chicken bog no one knows what I’m talking about, and they all look at me funny. Thing is I’ve spent the past 10 years looking at all of them funny because dagnabit ain’t no one out here knows how to cook worth a darn. Jello this, casserole that, salad as the main dish, no thank you. They have alright desserts out here, but it ain’t the same. I’m cooking up some chicken bog for a big crowd tomorrow and needed a quick refresher because it’s been a hot minute since I whipped it up. Your whole recipe feels like home, and I can’t thank you enough!

    Reply
    • Stacey

      February 22, 2021 at 3:42 pm

      Thanks so much, Erin! I sure hope you enjoyed it and showed them all how delicious chicken bog can be!

      Reply
  20. Dan Sine

    February 7, 2021 at 10:07 am

    I’m from MB and planning on making this for a guy’s snowmobile trip in Washington state’s Cascade Mountains.

    As presented, will this recipe feed eight adult men for their lunch, or should I double it?

    Reply
    • Stacey

      February 8, 2021 at 1:21 pm

      Hey Dan! This makes quite a bunch, but I’m not sure that it will be enough for 8 big appetites. It all depends on serving size.

      Reply
  21. Melissa

    February 1, 2021 at 1:18 pm

    I live in Tabor City right now and came down from Winston Salem. Chicken Bog was a surprise to me as was Chicken and Pastry!!! I love them both. People around here insist you use Penders smoked sausage otherwise it’s not the same. First time I cooked it I used kielbasa, I admit, it’s not the same.

    Reply
    • Stacey

      February 1, 2021 at 1:37 pm

      Wish I could get my hands on some Penders!

      Reply
  22. Kathy Collins

    January 31, 2021 at 3:36 pm

    I grew up in Florence SC and my mom made this all the time. So happy to see the recipe here. The only thing I would add is that she used to boil some eggs, slice them and throw them in at the end. Try it!

    Reply
    • Stacey

      February 1, 2021 at 9:45 am

      Thanks, Kathy! Sure hope you’ll enjoy it!

      Reply
  23. Ricky G

    January 17, 2021 at 9:29 pm

    I grew up in Florence, SC and the biggest debate was always smoked sausage or breakfast sausage. I prefer a spicy breakfast sausage (Neese’s if you can find it). No matter your preference this is a great base recipe that you can tweak to your liking.

    Reply
    • Stacey

      January 18, 2021 at 3:51 pm

      Thanks, Ricky!

      Reply
  24. Holly

    January 7, 2021 at 4:51 pm

    I love chicken bog! My dad’s family is from Florence, SC. 🙂

    Reply
    • Stacey

      January 8, 2021 at 1:01 pm

      We’re big fans, too! 🙂

      Reply
  25. Lane Edwards

    December 17, 2020 at 7:57 pm

    Needs: cup of scallions, cup of chopped green pepper, can of diced tomatoes, couple tsp of Worcestershire, thyme, pound of med shrimp and parsley – in addition to your ingredients. Been making for many many years. Try, you will like. Add shrimp towards end of oven time so they do not over cook.

    Reply
    • Stacey

      December 18, 2020 at 10:56 am

      Those all sound like delicious additions, but it wouldn’t quite be the Chicken Bog I grew up with. That’s starting to sound more like jambalaya and I do love me some jambalaya!

      Reply
  26. Marshall Cochrane

    September 6, 2020 at 7:15 pm

    I’ve never heard of chicken bog before…I was born in New Orleans and raised in LA. I happened onto the recipe from my cousin who lives in So. Carolina…I’m going to try it and I’ll let you know…

    Reply
    • Stacey

      September 9, 2020 at 10:08 am

      I sure hope you enjoy it!

      Reply
  27. chantal bell

    July 11, 2020 at 12:52 am

    I’m from Loris. We have a chicken bog festival every October

    Reply
    • Stacey

      July 13, 2020 at 3:02 pm

      I need to get up there for that!!

      Reply
  28. ROSALYN RODGERS

    May 30, 2020 at 4:37 pm

    Is the extra broth always 8 cups…I plan to make for crowd and use the 12 cups of rice…do not want it to boggy but not soupy either. Rice is usually 1 cup rice to 2 cups water/broth …help…

    Reply
    • Stacey

      June 1, 2020 at 2:47 pm

      The ratio of 1 cup rice to 2 cup broth works in this case. So if you’re planning on using 12 cups of rice, you’ll need 24 cups of broth. If you’re worried about it being too sticky, you can always rinse the rice first.

      Reply
  29. Teresa

    May 3, 2020 at 4:27 pm

    I left my chicken. bog recipe (in one of my cookbooks) at home when I went to the grocery so I pulled yours up while I was there. Wow! This will be the only chicken bog recipe I’ll make from now on. It was fantastic! I’ve never been a fan but my husband loves it. One taste and now I’m a fan! I’m from Moncks Corner, SC (now in Mississippi) so I grew up on this. We always called it “bog,” not perlou. But my grandma used to make a sausage perlou for my grandfather at Thanksgiving because he didn’t like turkey. That one is also a big hit!

    Reply
    • Stacey

      May 4, 2020 at 10:24 am

      Awesome! I’m so glad that you enjoyed it, Teresa! I’ve been eating this for as long as I can remember and it’s always been a family favorite! I’m so glad it turned out great for you!

      Reply
  30. Reenie

    April 15, 2020 at 2:14 pm

    Made this w/o celery…the man hates veggies…and this is a great recipe. Super simple, too. Made the chicken in a traditional pressure cooker first, for extra moist chicken and tons of delicious stock afterwards. (Added a touch of olive oil, salt, pepper, poultry seasoning for flavor perfection.) Then cooked 2 thinly sliced Kielbasas in a little stock with butter to brown. Then added remainder of stock, shredded chicken and jasmine rice. Somehow doing it in that order makes the flavors blend so nicely! Yummo!!! This is a FAVE in our home!!

    Reply
    • Stacey

      April 16, 2020 at 10:54 am

      So glad that y’all enjoyed it!!

      Reply
  31. Latasha Terry

    January 19, 2020 at 9:17 pm

    Parboiled rice works best

    Reply
    • Stacey

      January 22, 2020 at 9:42 am

      Great tip! Love how parboiled rice keeps its shape.

      Reply
  32. Melissa

    January 13, 2020 at 7:59 pm

    Just searched chicken bog on Pinterest and your recipe came up. I grew up in Loris, SC /Tabor City and had this many Sunday lunches. Mom always served with Chicken and pastry/dumplings (the slick noodle- like ones not biscuit like dumplings)…and usually speckled butter beans.
    nothing like grandma and mamas cooking!

    Reply
    • Stacey

      January 14, 2020 at 2:42 pm

      Now you’ve got me craving speckled butter beans – my fav!

      Reply
  33. Jamesvillan

    December 25, 2019 at 9:17 pm

    I have lived in Moncks corner, SC which is about 20 min from Charleston, my entire life (49 yrs). It’s amazing how just a few miles can show the variations of the recipes. With all of them still containing the southern basics. Haven’t seen it with the celery and only a few times with the garlic. Lots and lots of pepper. The only time u take it easy on the pepper was if it was being made for a church function, donated to families after a funeral or things of that nature. But, family reunions/get together. U made sure u had a drink when u ate it cause the pepper gave it a kick. We have always called it Chicken Perlo. If shrimp was added with the chicken & sausage we usually refered to it as Chicken Bog. Regardless of the name, u knew u were getting ready to eat a dish that was made by a resident/native of the area and u were going to stuff ur self silly. When asked if it was good, it was common to get the reply “ it was so good I had to loosen my belt and undo the button on my pants. Give me a couch and it would b perfect!!!” Thanks for sharing. Everyone should try it.

    Reply
    • Stacey

      January 7, 2020 at 3:20 pm

      Thanks so much for sharing, James!

      Reply
  34. Pamela King

    December 14, 2019 at 8:30 am

    I am so excited to find this and cool it later today. My parents were both from Marion and Fork, SC. My paternal grandmother, Tempie, would cook up a huge batch of chicken bog on Sundays and the whole family would gather at her house in Mullins to eat. It is by far my favorite food memory in my life. Thank you.
    And to the commenter that is from Hemingway, my Dad used to go to a country sausage maker out that way many years ago. Best country sausage ever!

    Reply
    • Stacey

      December 16, 2019 at 10:55 am

      I sure hope it turned out great for you!!

      Reply
  35. Richard Turner

    October 23, 2019 at 8:45 pm

    I grew up really close to SC in NC and we just called it Chicken and Rice. I live in Wilmington NC now
    and we call it Chicken Bog. I always add at least a stick of unsalted butter and smoked sausage.
    I also use onions and celery and garlic and occasionally a carrot. It has always been a family favorite.
    One of the tobacco whse’s in Fair Bluff, NC would cook a bog about 3 or 4 times during tobacco
    season I managed to show up on that day. Those days are gone now but like Chicken Bog and Beach
    Music It will always be a part of my life.

    Reply
    • Stacey

      October 28, 2019 at 3:18 pm

      Love how recipe names can vary by location!

      Reply
  36. Bob Glenn

    September 17, 2019 at 1:58 pm

    Great info and receipt on “Chicken Bog.” Naturally many have ideas and receipts that reflect chicken and rice (truly a marriage made in heaven), but the chicken and rice dish by that name is specific to the Pee Dee region of SC. And the name refers to the chicken being sunk or “bogged down” into the rice. The name says what it is.

    In the Dillon County SC country where I was born and raised, black iron wash pots were employed to cook this mighty fine dish. Whole chickens (without the innards) were simmered in water until throughly cooked, then removed, and the meat deboned and reintroduced to the stock. Rice is added and gently cooked until done. The addition of sausage is popular now and the addition of any other ingredient is optional. Salt and pepper are very important and added to taste while the chicken cooks. The degree of moisture at the finish is to one’s preference. Typically chicken bogs are more moist than plain rice. This simple construct is hard to beat!

    Reply
    • Stacey

      September 18, 2019 at 11:24 am

      Thanks for the insight, Bob!

      Reply
  37. CATHERINE LEE

    September 4, 2019 at 1:32 pm

    This is delicious! I’m a California girl so I’ve never heard the names for the recipe and honestly I always thought I made it up myself. Hadn’t used sausage though, just the chicken, the rest is identical. Now with the sausage it’s twice as good. I don’t always use a whole chicken, usually a pack of thighs because we love the dark meat. Wonderful! Thank you for all the great informational tidbits as well. Keep on cooking!

    Reply
    • Stacey

      September 4, 2019 at 4:13 pm

      Thanks, Catherine! I hope you’ll give this version a try!

      Reply
  38. Eva

    September 4, 2019 at 12:55 pm

    Stacy, love the recipe, might give it a go, but only 2 of us, so will wait for an empty freezer so I can make it and freeze the extra. I got a similar recipe from an advertizement on canned Zucchini and tomatoes (which I no longer find in the stores) although it was only sausage in the recipe, you cooked your sliced sausage and added your onions garlic and celery, and then the canned veg, let it simmer a few minutes and then added the rice, needed a bigger skillet, the next time I split the rice into 2 casserole dishes and poured half the veggie mix into each. You baked it in the oven after mixing it all together, the large skillet was too small for the rice called for and I had to scrub the oven. The casseroles worked fine, and we ate it for two days.

    Reply
    • Stacey

      September 4, 2019 at 4:14 pm

      That sounds great, Eva! Thanks for sharing!

      Reply
  39. Meg M

    August 10, 2019 at 2:09 pm

    Chicken Bog and Chicken Perlo are not the same dish. Chicken Bog is wet whereas Chicken Perlo is dry.

    Reply
    • Stacey

      August 14, 2019 at 8:07 pm

      Yep! That’s what I’ve been told.

      Reply
  40. Joseph

    June 16, 2019 at 2:05 pm

    I was born in Marion but grow up in Latta! This is how we also made it but with chicken bouillon cubes! I’m cooking it now. I live in Alabama now. But when I met my wife she never heard of it! But now she loves it!

    Reply
    • Stacey

      June 17, 2019 at 3:01 pm

      Nothing a little chicken bouillon can help! 🙂

      Reply
  41. Brittany

    March 27, 2019 at 12:48 pm

    I am born and raised in Florence and took to Pinterest and selected a recipe solely on the photo…turns out my taste buds are very locale specific! Can’t wait to try it!

    Reply
    • Stacey

      April 1, 2019 at 2:22 pm

      Hope it turns out great for you!

      Reply
  42. Derrick

    February 24, 2019 at 6:52 pm

    THANKS MY MAN, IM FROM LAKE CITYAND THIS DISH RIGHT HERE WAS AT EVERY EVENT. MY AUNT MARY COOPER WAS FROM HEMINGWAY AND SHE MADE IT OUT IN THE YARD IN A BIG BLACK CAST IRON POT… LOT OF MEMORIES MY FRIEND THANK YOU!!

    Reply
    • Stacey

      February 25, 2019 at 3:40 pm

      Sure hope you’ll enjoy it!!

      Reply
  43. Barbara Eastes

    January 28, 2019 at 11:12 am

    What a blast from my past! I grew up in South Carolina and worked for the Democrat Party in the mid-70s and also worked for Congressman Mendel J. Davis from Charleston. Chicken Bog was a standard at political fund raisers. Thanks for posting this recipe. Barbara Eastes

    Reply
    • Stacey

      January 30, 2019 at 12:28 pm

      Sure hope you’ll enjoy!!

      Reply
  44. donald k walker

    December 16, 2018 at 10:17 pm

    i had it many years ago and it was delicious until i tryed to get the last serving. it had a squirrel in the pot with head tail and all but fur on it. chef said gives it so much flavor.. that is a true story of my perlo!!

    Reply
    • Stacey

      December 17, 2018 at 12:55 pm

      🙂

      Reply
  45. Charles Howse

    November 9, 2018 at 6:18 pm

    Hi Stacey,
    You might just want to mark this recipe “Fool Proof”. I made it SOOO Wrong, and it still got rave reviews!
    Already have 3 requests to make it again!
    I used frozen Boneless Skinless breasts, and heated them in the oven instead of simmering a whole chicken.
    I chopped the onion, celery, garlic and sausage and sauteed it in oil all at once, instead of in the water with the chicken and the sausage in butter.
    I used boxed Chicken Broth, and added the rice before the broth was boiling.
    The only thing I did right was add the chicken last, cover and simmer until tender.

    How about a tip on reheating?

    Reply
    • Stacey

      November 12, 2018 at 4:57 pm

      So glad you enjoyed it and it turned out great regardless! I find that reheating anyway other than microwave often ends up in scorching.

      Reply
  46. barbara

    July 22, 2018 at 6:01 pm

    i just read all the reviews & giggled – i too grew up in scranton sc ,, but my family just called this chicken & rice,, but i married a man from penna & introduced him to southern cooking, && he loves going to church fellowships where they have chicken & rice, pork bar-b-cue,, such a small world

    Reply
    • Stacey

      July 24, 2018 at 12:54 pm

      That it is! 🙂

      Reply
  47. Jim Hicks

    July 21, 2018 at 6:00 pm

    My mother’s sister and her sister’s husband cooked Chicken Bog for a get together on “the river” back when I was about 10 yrs old. I saw Uncle Edward deboning the chicken in a huge pot big enough to feed an army. Was so good I later got the recipe from a very distant relative from Marion, SC. Mother was from Mullins, SC and dad from…Florence, SC.

    Reply
    • Stacey

      July 22, 2018 at 2:34 pm

      It’s one of my favorites!

      Reply
      • Jim Hicks

        July 22, 2018 at 7:37 pm

        Tonight I made a half recipe. My mistake, sort of, was to forget to buy sausage and had to use a link of British Banger breakfast sausage made kind of locally. It was not what I expected when I bought a pound or two about six months ago. I had wanted to buy small thin ones instead of fat long ones. And the taste was altogether not what I hoped to buy. Next time I’ll rectify that glitch. I think, then, the flavor will change a bit. As I remember from Uncle Edward Taylor’s bog (I’m 76 now) his had a lot of black pepper. Also, locally the Kroger had much too large heavy selections of whole chickens, so I bought 5 pounds of cut up whole chicken. It was missing one drumstick and the neck. Odd chicken there. I froze the other half for a second attempt. Thanks for the memory and recipe.

        Reply
  48. Elizabeth

    July 12, 2018 at 5:08 am

    I’ll be trying this recipe. I sorta grew up in Georgetown, so our perlo was a lot more salty and was cooked with homemade chicken stock, lots of pepper and lots of butter along with the rice, chicken and sausage. Looks really good though. I introduced my native Texan husband to perlo. He said it looked like vomit but tasted like heaven ???? he grew up on gumbo too so I’m sure he thought I cooked it too “dry” as perlo is not a soup. Thanks for the recipe. I’ll try it tonight.

    Reply
    • Stacey

      July 17, 2018 at 12:29 pm

      Ha! Sure hope y’all enjoyed it!

      Reply
  49. P.J. Coldren

    May 21, 2018 at 7:00 am

    The giant interweb seems to think my e-mail is pjcoldren[at]gmx.net. It is NOT. see below. Please add the correct e-mail to your list, as I don’t give a rodent’s posterior if that P.J. gets your recipes. I want them! Thank you.

    Reply
    • Stacey

      May 21, 2018 at 9:17 am

      My list is showing that you unsubscribed on May 4th of 2017. As a security measure, it won’t allow me to add you back. You’re welcome to do that though. Just visit here: https://southernbite.com/subscribe/

      Reply
  50. Royalty

    May 12, 2018 at 10:14 pm

    Thanks ma’am

    Reply
  51. Sherrie

    March 25, 2018 at 8:09 pm

    I have even started adding shrimp to mine, it is so good!!

    Reply
    • Stacey

      March 27, 2018 at 10:36 pm

      Yum!

      Reply
  52. Cheryl McGregor

    March 11, 2018 at 4:34 pm

    I make bog all the time with home grown rabbit. It is very good.

    Reply
  53. Allison MacKay

    March 7, 2018 at 9:26 am

    I guess it’s measured raw, Must feed an army!

    Reply
  54. Allison MacKay

    March 7, 2018 at 9:24 am

    Hi, Interesting recipe, but please state whether the rice is measured raw or cooked. 4 cups raw seems like a huge amount once cooked. Thanks!

    Reply
    • Stacey

      March 7, 2018 at 2:39 pm

      The rice is raw. Yes, it makes a lot! 🙂

      Reply
  55. David Phipps

    March 3, 2018 at 6:43 pm

    Stacey, I’m impressed! This is the closest recipe to the chicken bog I grew up with in Horry County! We didn’t do the celery and garlic, and we cooked the chicken and sausage together, with some extra chicken livers added in. Other than that we’re pretty much on the same page. I like it either way, boggy or pilau. I was born in Loris (home of the world famous Loris Bog-off), lived and went to school in Conway, and worked (and played) in Myrtle Beach. I always chuckled at the Northern transplants who cooked the chicken and rice separately and then mixed it together and called it chicken bog! Our sides were sliced light bread and sweet pickles lol… Btw, I happened upon your article as I waited for my pot of bog to cook! How’s that for a coincidence!!

    Reply
    • Stacey

      March 6, 2018 at 2:29 pm

      I would say that’s a pretty awesome coincidence, David! Glad to hear my recipes passes muster from a native! Thanks!!

      Reply
      • Liz

        March 25, 2018 at 10:56 am

        Please come make me dinner ♡

        Reply
    • Cathi

      September 7, 2018 at 2:12 pm

      The first time I had chicken bog was at my step fathers house who was an attorney in NMB for 40 years. And, I agree that this is very similar to his recipe but he didn’t onclude celery or garlic…lots and lots of black pepper though! And, always served w white bread (Sunbeam) and coleslaw. My mother has passed
      Away so we don’t get down to NMB much any more so my kids (27&25) will be so excited when I make this for them!

      Reply
      • Dwyane Jordan

        October 11, 2020 at 3:10 pm

        Hi Stacy,
        I think I may have figured out where chicken big may have came from. I was watching something on PBS on night and a lady had a recording of her grandmother singing a song in an African language and went to Africa trying to find her where her grandmother came from.. After visiting several villages and not having any luck of finding people who would know they song, she finally gave up, had her last meal but decided to visit one more village. There she played the tape and the people started singing the song. It was a song that they would sing during their burial process. After the funeral they would have a feast, of chicken, rice, sausage and saffron. I grew up in Conway, SC and there my dad would add yellow food coloring to his chicken bog. I assume this is a dish brought to America through slavery. I wish had more information about the show but I love this story. Hope you do too.

        Reply
        • Stacey

          October 12, 2020 at 8:32 am

          That’s very interesting! I’ve never heard of anyone adding food coloring.

          Reply
          • Yvonne

            March 8, 2021 at 12:07 pm

            My mom would add tumeric to make it pretty! We always had a salad with Wishbone Italian dressing on the same plate. It was so good!! ( Horry County natives.)

          • Stacey

            March 8, 2021 at 12:11 pm

            Love that! Thanks for sharing!!

  56. Lesli M

    March 1, 2018 at 12:38 am

    Yummo! I think this looks incredible!

    Reply
    • Stacey

      March 1, 2018 at 3:59 pm

      Thanks so much, Lesli!!

      Reply
  57. rex butler

    February 24, 2018 at 11:24 am

    this is much closer to the myrtle beach recipe. that last recipe had tomatoes in it . I grew up in myrtle beach and never had bog with tomatoes. some people later on started adding black eyed peas to it.

    Reply
    • Stacey

      February 26, 2018 at 12:55 pm

      Interesting! Hope you’ll enjoy it!!

      Reply
    • Vanns4

      December 25, 2018 at 5:56 pm

      @Rex Butler the name for that one is called Red Rooster stew.I have been eating chicken bog all my life and it’s one of my favorite things to cook.Here in Dillon,South Carolina we have 2 organizations called Neighbors Helping Neighbors and Cooks For Christ and what they do they will host a benefit for a person or family that are going through a sickness,or a legit financial problems.They will sell chicken bog tickets for the benifit and it depends on how many tickets they sell but they usually raise a lot of money for the individuals.Neighbors Helping Neighbors has a cooking shed and Cooks For Christ has a mobile trailer.They cook the chicken bog in big wash pot and I have seen over 10 wash pot at one time cooking chicken bog.Most of the time they sell well over a 1000 plates of chicken bog.Neighbor helping Neighbors plates have coleslaw,chicken bog,apple sauce and 2 pieces of lite bread.Cooks For Christs plate has chicken bog,green beans,coleslaw,and lite bread.Here is one of the many benefits that have helped a lot of people
      https://www.advocatesc.org/2017/03/cooks-for-christ-chicken-bog-fundraiser-raises-63k-for-nichols-hurricane-victims/

      Reply
      • Dawnn

        September 27, 2021 at 6:12 pm

        This recipe is great. I kinda cheated and used a rotisserie chicken and it turned out great!

        Reply
        • Stacey

          September 28, 2021 at 8:26 am

          Glad you enjoyed it!

          Reply
  58. TONIE WILLIAMS

    February 23, 2018 at 3:12 pm

    How about adding some broccoli to it ?

    Reply
    • Stacey

      February 26, 2018 at 12:53 pm

      Feel free to do that!! Enjoy!

      Reply
  59. Mandy @ South Your Mouth

    February 23, 2018 at 12:13 pm

    YASSSS!!! One of my all-time favs!! This looks perfect, Stacey!

    Reply
    • Stacey

      February 26, 2018 at 12:52 pm

      Thank you!!!

      Reply
  60. Dawn

    February 23, 2018 at 10:03 am

    How much rice is called for in this recipe? Thanks!

    Reply
  61. Brent

    February 23, 2018 at 10:00 am

    How much rice? The ingredients list left off the rice and amount needed for the recipe. Sounds good and would love to try it.

    Reply
    • Brent

      February 23, 2018 at 10:06 am

      Nevermind…I’m blind! LOL! I see the 4 cups of rice now.

      Reply
      • Stacey

        February 26, 2018 at 12:52 pm

        No worries! 🙂

        Reply
    • Lori

      February 4, 2022 at 8:08 pm

      Can you substitute basmati rice? It’s lower on the glycemic index.

      Reply
      • Stacey

        February 7, 2022 at 1:50 pm

        I don’t see a problem with that. Enjoy!

        Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.