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4.63 from 35 votes

Simple Chicken Bog Recipe

My 30-minute, one-pot chicken bog recipe is a tasty Southern pilaf dish made with shredded chicken, smoked kielbasa sausage, and rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 6 bowls
Calories: 626kcal
Author: Becky Hardin

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
    Sausage rounds cooking in a Dutch oven.
  • Add in the onion and carrots, and sauté until softened, about 5 minutes.
    1 onion, 1 cup chopped carrots
    Sausage, onion, and carrots cooking in a Dutch oven.
  • 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
    Sausage, carrots, onion, and rice cooking in a pot.
  • 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
    Chicken broth boiling in a pot.
  • Stir in the chicken and cook until warmed through, about 5 minutes.
    4 cups shredded cooked chicken
    Stirring rotisserie chicken into the chicken bog.
  • Off the heat, stir in parsley lemon juice and serve.
    3 tablespoons chopped fresh parsley, 1 tablespoon lemon juice
    Completed chicken bog in a Dutch oven.

Video

Notes

*You can swap out the kielbasa for another type of smoky sausage, or try using chicken sausage instead.
**Use any leftover or cooked chicken, including shredded or rotisserie chicken. 
Tips:
  • 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.
Storage: Store chicken bog in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1bowl | Calories: 626kcal | Carbohydrates: 45g | Protein: 40g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 116mg | Sodium: 949mg | Potassium: 677mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3773IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg