Carolina Chicken Bog Recipe

Carolina Chicken Bog is one of those comforting Southern dishes that wraps you in warmth from the very first bite. This Lowcountry classic combines tender shredded chicken, smoky sausage, and perfectly seasoned rice into a creamy, savory one-pot meal that feels like home.

As it simmers, the kitchen fills with aromas of butter, black pepper, and slow-cooked poultry—rich, cozy, and irresistibly inviting. Every spoonful offers a buttery texture, deep savory flavor, and the nostalgic charm of true Southern cooking.

This Chicken Bog is hearty enough for weeknight dinners but special enough for gatherings, potlucks, and Sunday suppers. The broth-infused rice becomes soft and velvety, while the sausage brings salt, spice, and a smoky backbone that balances every bite.

If you love comforting meals that come together with simple ingredients and big flavor, this Carolina Chicken Bog will quickly become a staple in your home.

Why You’ll Love This Recipe

Ingredients

Ingredient List

• 1 whole chicken (3–4 lbs)
• 12 cups water
• 1 ½ cups long-grain white rice
• 1 lb smoked sausage, sliced
• 1 large onion, diced
• 3 tbsp unsalted butter
• 3 tsp salt (or to taste)
• 1 ½ tsp black pepper
• 1 tsp garlic powder
• 1 bay leaf
• ½ tsp paprika
• 1 tbsp chopped fresh parsley (optional)

Ingredient Guide

Whole chicken:
Simmering a whole chicken creates a rich, natural broth with collagen that gives the bog its signature silky texture. You can substitute bone-in thighs, but whole chicken yields the most flavor and body.

Water:
This becomes the flavorful cooking broth. Using water allows the chicken to create its own stock without competing flavors from boxed broth.

Long-grain white rice:
Long-grain rice keeps the bog fluffy and tender without turning mushy. Short-grain rice becomes too sticky and will make the dish overly thick.

Smoked sausage:
Adds smoky, salty, meaty depth that balances the soft chicken and rice. Andouille or kielbasa work well, but classic smoked pork sausage is most traditional.

Onion:
Fresh onion provides sweetness and aroma as it cooks down. It melts into the broth, enhancing richness without overpowering the dish.

Unsalted butter:
Adds luxurious mouthfeel and helps carry the spices. Using unsalted avoids making the final dish too salty.

Salt & black pepper:
Simple seasonings that highlight the natural flavors of the chicken and sausage. Coarse black pepper is especially important for classic Chicken Bog flavor.

Garlic powder:
Offers gentle garlic flavor without overpowering the dish or changing its traditional profile.

Bay leaf:
Adds subtle herbal depth and helps round out the broth. Remove before serving.

Paprika:
Adds a hint of warmth and color without spice. Smoked paprika will deepen the flavor if preferred.

Fresh parsley:
Optional but brightens the richness and adds color contrast.

Instructions

Step-by-Step Cooking Guide

1- Simmer the whole chicken.
Place the chicken in a large pot and add 12 cups of water. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour, skimming any foam that rises. The chicken is ready when the meat easily pulls from the bone. Avoid boiling too hard, or the broth will become cloudy and greasy.

2- Remove the chicken and strain the broth.
Carefully lift the chicken from the pot and set it aside to cool. Strain the broth through a fine mesh sieve to remove any bones or impurities. Clear broth is key—cloudy broth will muddy the final flavor and color.

3- Shred the chicken.
Once cool enough to handle, remove skin and bones and shred the chicken into medium pieces. Avoid shredding too finely—tiny shreds will disappear into the rice and make the bog too dense.

4- Sauté the sausage and onion.
In the same pot, melt 3 tbsp butter over medium heat. Add sliced sausage and cook for 3–4 minutes until lightly browned. Add diced onion and sauté another 4–5 minutes until soft. Browning these ingredients builds a flavorful base and prevents blandness.

5- Add the broth back to the pot.
Pour the strained broth into the pot with sausage and onion. Bring to a light simmer. Taste the broth here—adjust salt if needed since this flavors all the rice.

6- Stir in the seasonings and rice.
Add salt, pepper, garlic powder, bay leaf, and paprika. Stir in the rice and bring to a gentle simmer. Make sure the rice is fully submerged. Stir only once—over-stirring breaks grains and creates gumminess.

7- Add the shredded chicken.
Return the shredded chicken to the pot and gently fold it in. Reduce heat to low, cover tightly, and cook for 20–25 minutes. The bog should be thick, creamy, and soft but not overly soupy. If it looks dry, add ½ cup water. If too loose, cook uncovered for a few minutes.

8- Finishing touches.
Remove the bay leaf and fluff gently. Stir in fresh parsley if using. Let the bog rest 10 minutes—the rice will finish absorbing flavor. Serve warm with black pepper sprinkled on top.

Serving Suggestions

Variations

Spicy Chicken Bog:
Add ½ tsp cayenne pepper and use andouille sausage for deeper heat. This version has a bold kick while still keeping the comforting creamy texture.

Chicken Bog with Vegetables:
Add diced celery and carrots when sautéing the onions. This adds sweetness, color, and nutritional balance while keeping the dish hearty.

Turkey Bog:
Use leftover turkey instead of chicken and simmer a turkey carcass to make the broth. Ideal for post-holiday meals and tastes extra rich.

Smoky Bog:
Replace paprika with smoked paprika and add a splash of liquid smoke or smoked salt. This adds campfire-style depth without changing the texture.

Storage Instructions

Refrigerator:
Store in an airtight container for 3–4 days. The rice will thicken slightly as it absorbs more broth.

Freezer:
Freeze for up to 2 months in sealed containers. Thaw overnight for best texture.

Reheating:
Reheat on the stovetop with a splash of water or broth to loosen. Microwave in short bursts, stirring between intervals.

Safety Tips:
Cool completely before storing. Never leave at room temperature over 2 hours.

Texture Expectations:
Rice becomes thicker after chilling but loosens beautifully when reheated with added liquid.

Mistakes to Avoid

• Boiling too hard: Creates cloudy, greasy broth.
• Over-shredding chicken: Makes the bog mushy instead of textured.
• Adding rice too early: Causes uneven cooking and over-soft grains.
• Skipping sausage browning: Results in flat, one-dimensional flavor.
• Using short-grain rice: Turns gluey and loses traditional texture.
• Over-stirring during cooking: Breaks rice and makes it gummy.
• Not tasting the broth before adding rice: Leads to under-seasoned bog.
• Cooking uncovered: Lets too much liquid evaporate.

Expert Tips

FAQs

1. Can I use boneless chicken instead of a whole chicken?
Yes, but the broth will be thinner. Add 1 cup chicken stock for extra richness.

2. What type of sausage works best?
Smoked pork sausage is most traditional, but andouille or kielbasa are great alternatives.

3. Can I use brown rice?
It takes longer to cook and changes the creamy texture, so it’s not recommended.

4. Why is my Chicken Bog too thick?
The rice absorbed extra liquid. Add ½–1 cup warm water or broth and stir gently.

5. Why is my bog watery?
It may need a few extra minutes uncovered. Simmer until the rice thickens.

6. Can I make this in an Instant Pot?
Yes—pressure cook the chicken first, shred, then cook rice on a separate rice setting.

7. Is Chicken Bog spicy?
Traditionally no, but you can add cayenne or hot sauce for heat.

8. Can I make this ahead?
Absolutely—this dish reheats exceptionally well and stays flavorful for days.

9. How long does homemade broth last?
Up to 4 days in the fridge or 3 months frozen.

10. What side dishes pair best?
Cornbread, greens, pickles, or roasted vegetables complement the rich, creamy texture.

Final Thoughts

Carolina Chicken Bog is the kind of Southern comfort food that never goes out of style. With its silky rice, tender chicken, and smoky sausage, every bowl is warm, rich, and deeply satisfying.

Whether you’re feeding family, hosting friends, or cooking for a cozy night in, this recipe brings the kind of honest, homemade flavor everyone loves. Enjoy every comforting bite!

Carolina Chicken Bog Recipe

A classic Lowcountry comfort dish made with tender shredded chicken, smoky sausage, and perfectly seasoned rice cooked in a rich homemade broth. Creamy, hearty, and deeply flavorful, this one-pot Southern recipe is easy enough for weeknights yet impressive enough for gatherings. Every bite is warm, cozy, and irresistibly savory.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 8

Course: Dinner, Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 1 whole chicken 3–4 lbs
• 12 cups water
• 1 ½ cups long-grain white rice
• 1 lb smoked sausage sliced
• 1 large onion diced
• 3 tbsp unsalted butter
• 3 tsp salt or to taste
• 1 ½ tsp black pepper
• 1 tsp garlic powder
• 1 bay leaf
• ½ tsp paprika
• 1 tbsp chopped fresh parsley optional

Method

 

1. Place the whole chicken in a large pot with 12 cups of water. Bring to a boil, then simmer gently for 1 hour until the meat pulls apart easily.
2. Remove the chicken and strain the broth to keep it clear. Let the chicken cool, then remove skin/bones and shred the meat.
3. In the same pot, melt butter over medium heat. Add sliced sausage and cook 3–4 minutes until lightly browned. Add diced onion and sauté 4–5 minutes until soft.
4. Pour the strained broth back into the pot. Season with salt, pepper, garlic powder, bay leaf, and paprika.
5. Stir in the rice and bring to a gentle simmer. Add the shredded chicken back into the pot.
6. Reduce heat to low, cover tightly, and cook 20–25 minutes until the rice is tender and the bog is creamy. Avoid stirring too much to prevent mushiness.
7. Remove bay leaf, rest 10 minutes, and garnish with parsley before serving.

Notes

• Long-grain rice is essential for maintaining the classic Chicken Bog texture—avoid short-grain varieties.
• If the bog becomes too thick, stir in a splash of water or broth before serving.
• For extra smokiness, use andouille sausage or add ¼ tsp smoked paprika.
• This recipe thickens as it cools; add liquid when reheating to restore creaminess.