Chicken Bog Recipe
by Sommer Collier — last updated on Oct 8, 2025 
Rich, flavorful Chicken Bog is a low-country southern one-pot dish that’s loaded with juicy chicken, rice, smoky sausage, and hearty veggies. It’s a Chicken Rice Pilaf recipe that brings the downhome comfort!
Sommer’s Recipe Notes
Think about it. There is no culinary combination more versatile than chicken and rice.
These two ingredients are the foundation for countless classic recipes from nearly every corner of the world. From Nana’s Epic Chicken and Rice to Cuban Arroz Con Pollo, Lemon Parmesan Chicken and Rice, Thai Fried Rice Recipe, and Hungarian Chicken Paprikash, just about every culture has at least one highly celebrated chicken with rice dish.
Savory, rich, and hearty… However prepared, you are sure to enjoy a delicious and comforting dish when chicken and rice are involved. One of my absolute favorites is this classic Chicken Bog recipe I learned to make when we moved to the Carolinas. It’s a deep South dish that is warm and well-loved, especially in South Carolina.
So what exactly is Chicken Bog? It’s a low-country rice pilaf dish that falls somewhere in between classic Chicken and Rice and a smoky, spicy Jambalaya.
It typically involves pieces of chicken, or a whole chicken, that are cooked until they are soft and tender. Rice is added to absorb the flavor of the chicken meat, fat, and bones. The chicken meat is then “bogged down” by rice and veggies. And often, pork fat is added for rich flavor. (This can come from whole hog barbecue at restaurants, or from using pork sausage.)
Chicken Bog is incredibly hearty, and can be served as a main dish or side dish. Either way, it’s sure to be the star of the meal!
What Ingredients You Need
Authentic Southern Chicken Bog is similar to a Jambalaya and features the holy trinity of Creole cooking: onion, carrots, and celery. It also includes smoky sausage and goes perfectly with a good dash of hot sauce.
Here are all of the ingredients needed to make the best Chicken Rice Pilaf:
- Butter
- Kielbasa sausage
- Sweet onion
- Carrots
- Celery
- Garlic
- Thyme
- Crushed red pepper
- Chicken thighs – I recommend bone-in chicken thighs for this recipe, but you can use a whole chicken if desired.
- Chicken broth
- Long grain white rice – You can also add long-grain brown rice if you prefer, but it will increase the cooking time. Use the package instructions as a guide.
- Frozen peas
- Salt and pepper
How to Make Chicken Bog
This is a “low and slow” southern recipe, with ingredients and flavors layered step-by-step. Start to finish Chicken Bog takes about an hour to make, which is not necessarily quick, but is still a good bit less time than a traditional jambalaya, New Orleans gumbo, or chicken and sausage gumbo.
Find the full Chicken Bog Recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Serving Suggestions
Serve Chicken Bog with plenty of hot sauce on the side, and a basketful of Fluffy Southern Cat Head Biscuits.
To add extra veggies to the table consider making Southern Coleslaw, Spicy Collard Greens with Turnips, Cheesy Squash Casserole, Best Southern Fried Okra, or Marinated Vegetable Salad.
This is terrific as a make-ahead meal, and keeps well in an airtight container in the fridge for up to 3 days. It is also great to freeze, and will keep well in the freezer for up to 3 months.
Give this hearty and savory chicken and rice pilaf recipe a try with your family, and enjoy a wonderfully comforting taste of the south!
Looking for More Southern Recipes?
Chicken Bog Recipe
Video
Ingredients
- 1 tablespoon butter
- 1 pound kielbasa sausage sliced and halved
- 1 cup diced sweet onion
- 1 cup diced carrots
- 1 cup diced celery
- 2-3 cloves garlic minced
- 2 teaspoons dried thyme
- ¼ – ½ teaspoon crushed red pepper
- 2 pounds bone-in chicken thighs
- 4 cups chicken broth
- 2 cups long grain white rice
- 1 cup frozen peas
- salt and pepper
- hot sauce for serving
Instructions
- Set a large 6+ quart saucepot over medium heat. Add the butter. Once melted, stir in the sliced kielbasa. Brown the sausage for 2 minutes.
- Then stir in the diced onions, carrots, celery, garlic, thyme, and crushed red pepper. Sauté for 3-5 minutes.
- Meanwhile, liberally salt and pepper the chicken pieces. Once the veggies have softened, push them to the sides and move the chicken pieces to the bottom of the pot, skin-side-down. Brown for 2-3 minutes. Flip the chicken over and add the broth, 1 teaspoon salt, and ½ teaspoon black pepper.
- Cover and simmer on medium to medium-low for 25 minutes. Remove the chicken pieces with tongs. Discard the skins and bones. Break the chicken meat up a little bit, then stir the chicken chunks back into the broth.
- Use a wooden spoon to clear any stuck-on debris from the bottom of the pot. Stir in the rice. Then cover and cook the rice for 15 minutes.
- Once the rice is soft and you see vent holes in the top layer of rice, turn off the heat.
- Stir in the frozen peas to warm. Taste, then add salt and pepper as needed. Serve with hot sauce on the side.
Has anyone made this substituting quinoa for the rice?
This is such an amazing meal! My family loved it!
This low country recipe is an amazing blend of flavors!