Chicken Bog

/ Chicken, Rice / By

Chicken Bog

Chicken bog is a classic Southern dish with roots in the Lowcountry of South Carolina, particularly in the Pee Dee region. It is believed to have originated from the area’s rich agricultural and culinary traditions, blending influences from West African, Native American, and European cuisines.

The dish consists of rice, chicken, sausage, and seasonings, slow-cooked to create a moist, flavorful consistency—somewhere between a pilaf and a stew. The name “bog” likely refers to the slightly soupy texture of the dish or the swampy terrain of the region.

Chicken bog is often associated with community gatherings, particularly in Loris, South Carolina, which hosts an annual Chicken Bog Festival. The dish shares similarities with pilau (or “perlo”), another Southern rice dish, but chicken bog is typically wetter.

Its origins can be traced to the rice-growing culture of South Carolina, where enslaved Africans brought their rice-cooking techniques, and European settlers contributed ingredients like smoked sausage. Over time, it became a staple of Southern comfort food, especially in the Pee Dee region.

Ingredients

  • 1 whole chicken (about 3-4 lbs), cut into pieces
  • 1 lb smoked sausage, sliced
  • 6 cups water or chicken broth
  • 2 cups long-grain white rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional)
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 tbsp butter

Instructions

Boil the Chicken: In a large pot or Dutch oven, add the chicken, chopped onion, garlic, bay leaves, salt, and pepper. Pour in the water or broth and bring to a boil. Reduce heat and simmer for about 45-60 minutes until the chicken is tender and fully cooked.

Remove the Chicken: Take the chicken out of the pot and let it cool. Remove the bay leaves and discard them. Once cooled, shred or chop the chicken, discarding the bones and skin.

Cook the Sausage: Add the sliced smoked sausage to the pot with the remaining broth and simmer for 5 minutes to release flavor.

Add the Rice: Stir in the rice, paprika, and cayenne pepper (if using). Cover and cook on low heat for about 20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

Finish the Dish: Return the shredded chicken to the pot and stir in the butter for added richness. Let everything sit for a few minutes to allow the flavors to blend. You can also add carrots and celery.

Serve & Enjoy: Serve hot, garnished with fresh parsley if desired.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken and rice pages.

Chicken Bog