My Southern-style chicken bog recipe is super simple and comes together on the stovetop in just 30 minutes! Made with shredded rotisserie chicken, smoky kielbasa sausage, sautéed veggies, and rice, this one pot pilaf dish is Lowcountry comfort food at its finest.
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).
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Simple Chicken Bog with Rotisserie Chicken
There’s nothing more comforting to me than a hearty Southern meal, and my simple chicken bog recipe makes it easy to fulfill my dinner cravings on busy weeknights. Everything simmers together in one pot, and I use shredded chicken to make it quick. So I get all that flavor in just 30 minutes!
This South Carolina chicken bog is the Lowcountry cousin to Louisiana jambalaya. It’s a similar chicken and rice pilaf-style dish, featuring smoked kielbasa sausage and veggies, cooked in a flavorful broth. The main difference is less spice and a more stew-like texture. If you like one dish, you’re sure to love the other too!
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Don’t Lift the Lid!
For perfectly cooked rice, resist the urge to lift the lid too often. Let the rice simmer undisturbed so it fully absorbs the broth. I like to check on my chicken bog at 15 minutes, then let it continue cooking a few more minutes if needed.
Simple Chicken Bog Recipe
Equipment
- Dutch Oven
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 cooked chicken (**)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice (from ½ lemon)
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 cooked chicken
- Off the heat, stir in parsley lemon juice and serve.3 tablespoons chopped fresh parsley, 1 tablespoon lemon juice
Notes
- You can bake your own chicken breasts in a 450°F oven for 15-20 minutes, or until 165°F, then shred and fold into this dish.
- 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.
- Check the rice for doneness by biting a single grain. If it still feels hard, it needs more time.
- Use fresh juice from a lemon instead of bottled lemon juice for the best flavor.
- Let the dish rest, covered, for 5-10 minutes after cooking before serving. The steam continues to fluff the rice, and flavors meld beautifully.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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. Toasting the rice in the sausage fat adds so much extra flavor to this dish.
Add the Broth: Stir in 4 cups of 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. Resist the urge to take off the lid and check on the rice for at least 15 minutes. The steam is key for perfectly cooked rice. To tell if the rice is done, bite into a grain. If it’s still hard, it needs more time.
Add the Chicken: Stir 4 cups of shredded rotisserie chicken into the pilaf, and cook until warmed through, about 5 minutes.
Finish: Remove your chicken bog from the heat, then stir in 3 tablespoons of chopped fresh parsley and 1 tablespoon of lemon juice. I like to let it sit covered for about 5 minutes to really meld the flavors. Serve warm and enjoy!
How to Store, Freeze, and Reheat
Let homemade chicken bog cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- Reheat: I recommend reheating on the stovetop over medium heat. Add just a bit of water or broth, and cover the pot with a lid to create steam–this will rehydrate the rice. Stir regularly until warmed through. You can also reheat in the microwave in 30-second increments.
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