Southern-Style Chicken and Rice: Chicken Pilau

You may already know this simple dish as just a simple chicken and rice but here in the Lowcountry, we call it chicken bog or chicken pilau.
Pilau is pronounced like per-lo or pih-lo, it is also sometimes phonetically spelled like purlough and is just another name for the classic Southern-style chicken and rice recipe believed to be descended from the pilaf of ancient Persia. Just how this recipe arrived from Ancient Persia to the Lowcountry is subject to much debate but people say it came here with the French Huguenots who landed here in about 1690.
A bowl of southern-style Chicken and Rice on a blue table with a dish of freshly chopped parsley and hot sauce for garnish.


This one-pot chicken and rice is naturally gluten-free. To make sure you have a completely gluten-free chicken and rice recipe be sure to check the product packaging for the sausage you choose. 

How do I make Chicken Pilau?

It is very simple to make and takes just a few simple steps:
  1. Saute the vegetables. Photo 1 below.
  2. Brown the rice. Photo 2 below.
  3. Add the chicken stock and simmer. Photo 3 below.
  4. Stir in the chicken and sausages. Photo 4 below.

For full recipe directions, see the printable recipe card below.

1. Saute the vegetables 1. Saute the vegetables
3. Add the chicken stock and simmer. 3. Add the chicken stock and simmer.
2. Brown the rice.2. Brown the rice.
4. Stir in the chicken and sausages.4. Stir in the chicken and sausages.

What ingredients are in Chicken Bog? 

Chicken bog is a simple dish and takes only a few ingredients to produce robust flavors. Chicken and rice can include many ingredients, but for this recipe, you will need:
  • Shredded chicken – I use leftover roasted chicken or rotisserie chicken.
  • Smoked Sausage – I use Adelle’s Andouille sausages which are also gluten-free. 
  • Bell pepper – red, yellow, or green – use whichever is your favorite or that you have on hand.
  • Onion – I use sweet onions like Vidalia but you can also use a brown onion if you prefer.
  • Carrot – we use fresh carrot rounds that we quarter, but you can also use frozen carrots. 
  • Celery – We enjoy the flavor from the celery, if you do not have a stalk or two of celery, you can omit it without substitution.
  • Rice – do not use quick-cooking rice. You need whole long-grain rice for the recipe. 
  • Chicken Stock – I use unsalted chicken cooking stock that is gluten-free. You may use your favorite brand but if you use salted chicken stock, remember to decrease the salt in your overall dish.
  • Parsley – I use fresh slat-leaf Italian parsley that has been minced. I stir this in right at the end and enjoy the pop of brightness it gives to the dish. 
  • Hot Sauce – optional. Your favorite brand is always the best. 

For exact measurements, see the printable recipe card below.

A close-up photo of a bowl of southern-style Chicken and Rice on a blue table with a dish of freshly chopped parsley and hot sauce for garnish.
All in all, this Gluten-free Chicken pilaf recipe takes just about 45 minutes to complete from start to finish. Twenty-five minutes of that time is the inactive simmer time on the stove. It is totally worth the extra time because the resulting flavors are amazing. 
A close-up of a forkful of southern-style Chicken and Rice on a blue table with a dish of freshly chopped parsley and hot sauce for garnish.


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Chicken Pilau 8

Lowcountry Chicken Pilau

Ronda Eagle | Kitchen Dreaming
There are many variations for this dish, but Chicken Pilau is a southern-style chicken and rice dish which is classic comfort food.
5 from 2 votes
Prep Time 15 mins
Cook Time 28 mins
Total Time 43 mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 592 kcal


  • 1 tablespoons olive oil
  • 1 cup onion diced
  • 1/2 green bell pepper diced
  • 1 large carrot diced
  • 2 stalks celery diced
  • 2 cups long-grain rice
  • 1/2 teaspoon salt , more or less to taste
  • 1/4 teaspoon ground pepper , more or less to taste
  • 3 cups chicken broth (i use unsalted cooking stock that's also GF)
  • 2 cups shredded chicken leftover, roasted, or rotisserie
  • 1 lb smoked sausage sliced into rounds and then quartered. Andouille is our favorite but you can use your favorite.
  • 2 tablespoons parsley minced, mixed in and a sprinkle as garnish
  • Hot Sauce Your favorite brand is aways best.


  • In a large deep skillet or Dutch oven, heat the olive oil medium-high heat, add the chopped onion, green pepper, carrots, and celery. Saute until the onion is tender.
  • Add the rice and saute, stirring, until lightly browned.
  • Season with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken broth to the skillet.
  • Cover and reduce the heat to a simmer over low heat for 15 to 25 minutes, or until the rice is tender and liquid absorbed. Stir the shredded chicken, smoked sausage, and minced parsley into the rice; allow to heat through, about 2 to 3 minutes.
  • Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with additional minced parsley, if desired.


Serving: 1serving (1/6th of recipe)Calories: 592kcalCarbohydrates: 59gProtein: 27gFat: 26gSaturated Fat: 8gCholesterol: 89mgSodium: 1290mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 2516IUVitamin C: 20mgVitamin D: 1µgVitamin E: 1mgVitamin K: 29µgCalcium: 71mgFolate: 25µgIron: 3mgZinc: 3mg
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6 thoughts on “Southern-Style Chicken and Rice: Chicken Pilau”

  1. I don’t understand the broth amount. In the recipe it states ‘3 cups’, then later it says ‘add the 2 cups of broth’ ????


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