Non-VegetarianSouthern cuisine Main Course

South Carolina Chicken Bog

Name: South Carolina Chicken Bog
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 3 lb Chicken thighs; 1 lb Smoked sausage; 2 cup Rice; 1 piece Onion; 2 piece Celery; 6 cup Water; 2 piece Bay leaf; Salt

A comforting one-pot dish of rice, chicken, and smoked sausage simmered together until the rice turns tender and 'boggy,' a Pee Dee region favorite.

🇺🇸United States· South Carolina

Prep: 15 min
Cook: 60 min
Total: 75 min
Servings: 6
Difficulty: Easy
Calories: 470 kcal

Equipment

•Large pot

Nutrition

Per serving, approximate

Calories: 470 kcal
fat: 20
carbs: 44
protein: 28
calories: 470

Instructions

1
Put the chicken thighs, onion, celery, bay leaves, and water into a large pot. Bring it to a boil.
2
Turn down the heat to a gentle simmer. Cook for 30-35 minutes until the chicken is cooked through.
3
Take out the chicken and let it cool slightly. Shred the meat and throw away the skin and bones.
4
Strain the broth if you like and pour it back into the pot. You should have about 4 cups.
5
Add the sliced sausage and rice to the broth and stir. Bring the pot to a simmer.
6
Cover with a lid and cook for 18-20 minutes. Stop when the rice is tender and the liquid is absorbed.
7
Stir in the shredded chicken with salt and pepper. Cover and let it rest for 10 minutes before serving.

Chef's tips

Cook the chicken in the same pot used for the rice so the broth carries maximum flavor. Let the pot rest off the burner, covered, for 10 minutes before serving for the best texture.

Storage

Refrigerate in an airtight container up to 3 days.

Reheating

Reheat in a covered pot over low heat with a splash of broth, or in the microwave.

Common mistakes to avoid

•Using pre-cooked chicken instead of simmering it in the pot, which loses rich flavor
•Adding too much liquid, making the dish soupy instead of thick and bog-like