When I’m craving a satisfying Southern-style meal, I go right for this simple one pot chicken bog recipe. Filled with kielbasa sausage, shredded rotisserie chicken, carrots and onions, rice, and just a few other basic ingredients, this easy 30-minute recipe for chicken bog will fill the whole family right up!
I’m always in the mood for some Southern comfort food, so this South Carolina chicken bog really hits the spot. This chicken and rice dish is similar to jambalaya or chicken perlo, so if you like those dishes, you’ll love this one too!
What’s in Chicken Bog?
The smoked kielbasa sausage brings a unique flavor to this rice dish that pairs perfectly with the chicken. I always use leftovers or rotisserie chicken to make this meal in 30 minutes!
- Smoked Kielbasa: This smokey sausage adds rich flavor.
- Rotisserie Chicken: Use any type of pre-cooked chicken, including shredded chicken, leftovers, or a store-bought rotisserie chicken.
- Onion & Carrots: Adds texture and aromatic flavor to the dish.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Rice: Use long-grain white rice for the best chicken bog. Other types of rice may cook at different rates.
- Chicken Broth: This is the liquid the rice absorbs to hydrate. You can use water instead, but broth adds extra rich flavor!
- Parsley + Lemon Juice: These extras add a pop of freshness, acidity, and color to the final dish!
Variations to Try
When cooking this easy chicken bog, you can swap out the kielbasa for another type of smoky sausage, or try using chicken sausage instead. You can also add different veggies, like bell peppers, celery, or mushrooms. For a hint of spice, add a pinch of cayenne pepper or crushed red pepper flakes.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover chicken bog in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave sprinkled with a bit of water in 30-second increments until warmed through. Or reheat on the stovetop over medium heat, stirring until heated through.
How to Freeze
Freeze this sausage and chicken dish whole, or in individual portions, in airtight containers for up to 3 months. Let it thaw overnight in the refrigerator before reheating.
Notes and Tips
- When cooking rice dishes, it’s important not to remove the lid too often. This releases liquid, and the rice needs to absorb all of that moisture in order to fully hydrate. Let the chicken bog simmer for about 15 minutes, check it, then let it continue another 5 minutes if needed.
- If you don’t have any leftovers or rotisserie chicken, cook up this Instant Pot shredded chicken recipe fast.
Top Reader Review
- “We loved this recipe and have added this to my “keeper” recipes! The only change I made was to add more veggies (i.e., celery and mushrooms).” – Dorothy
Chicken Bog Recipe
Ingredients
- 2 tablespoons olive oil
- 14 ounces smoked kielbasa sausage sliced into ¼ inch rounds
- 1 onion chopped
- 1 cup chopped carrots
- 2 cloves garlic minced
- 1½ cups long-grain white rice
- 1 teaspoon kosher salt
- ¾ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 4 cups shredded rotisserie chicken
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice from ½ lemon
Equipment
- Dutch Oven
Instructions
- Heat the oil in a Dutch oven set over medium-high heat. Add in the sausage and cook on both sides until browned, about 5 minutes.2 tablespoons olive oil, 14 ounces smoked kielbasa sausage
- Add in the onion and carrots, and sauté until softened, about 5 minutes.1 onion, 1 cup chopped carrots
- Add the garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.2 cloves garlic, 1½ cups long-grain white rice, 1 teaspoon kosher salt, ¾ teaspoon ground black pepper
- Stir in the chicken broth and bring to a boil. Reduce to a simmer. Cover and cook until rice has absorbed all the liquid, about 15-20 minutes.4 cups low-sodium chicken broth
- Stir in the chicken and cook until warmed through, about 5 minutes.4 cups shredded rotisserie chicken
- Off the heat, stir in parsley lemon juice and serve.3 tablespoons chopped fresh parsley, 1 tablespoon lemon juice
Notes
- Feel free to use any leftover cooked chicken you have in place of the rotisserie chicken.
- Or bake the chicken at home. Bake seasoned chicken breasts at 450°F for 15-20 minutes or until they read 165°F on a thermometer.
- Use fresh juice from a lemon instead of bottled lemon juice for the best flavor.
How to Make Chicken Bog Step by Step
Cook the Sausage: Heat 2 tablespoons of olive oil in a Dutch oven set over medium-high heat. Then add 14 ounces of smoked kielbasa sausage (cut into rounds), and cook on both sides until browned, about 5 minutes.
Add the Veggies: Add 1 chopped onion and 1 cup of chopped carrots, then sauté until softened, about 5 minutes.
Add the Rice: Add 2 cloves of minced garlic, 1½ cups of long-grain white rice, 1 teaspoon of kosher salt, and ¾ teaspoon of ground black pepper. Then cook until fragrant and rice begins to toast, about 3 minutes.
Add the Broth: Stir in 4 cups of low-sodium chicken broth and bring it to a boil; then reduce to a simmer.
Simmer: Cover and let the dish simmer until the rice has absorbed all of the broth, about 15-20 minutes.
Add the Chicken: Stir in 4 cups of shredded/rotisserie chicken and cook until warmed through, about 5 minutes.
Finish: Remove the chicken big from heat, then stir in 3 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice. Serve warm and enjoy!
Chicken Bog is a popular southern dish consisting of smoked sausage, shredded chicken, and white rice combined with flavorful seasonings.
It’s thought to be called “bog” because the chicken gets bogged down in the rice and it is a wet dish.
This chicken dish has origins in West Africa and Spain, although it is popular in South Carolina.
They are essentially the same, chicken bog is a wetter dish, while chicken perlo is more dry.
Recipe is great, ads are annoying. Keep me from printing recipe and wasting ink n paper.
I am sorry, but this is my livelihood and how I support my family which requires making these recipes into stories/blogpost. These recipes are free for you to use! There is an option at the top of the website to jump straight down to the recipe and skip everything in between and it allows you to print a recipe that is printer-friendly.
We loved this recipe and have added this to my “keeper” recipes! The only change I made was to add more veggies (i.e., celery and mushrooms).
Not a bad idea!
This was a good recipe with good flavor. I followed the recipe as written. Now that I have done that, this is what I would change for my family – use about half that amount of rice. Add way more veggies – green/yellow/red peppers, celery, spinach, more carrots and onions, garlic etc. Also a good addition may be to add a few sprinkles of red pepper flakes to the rice.
Thanks for sharing what worked for you, Marlene!