Chicken Bog is a hearty Southern chicken and rice dish that simmers into a cozy, flavorful one pot meal. If you have ever searched for a chicken bog recipe, you might also see it called chicken pilau or even chicken perlo in Lowcountry communities.
This version is weeknight friendly, uses simple ingredients, and works great with leftover chicken or rotisserie chicken.
What is Chicken Bog
Chicken Bog is a traditional Lowcountry chicken and rice recipe made with:
- shredded chicken
- smoked sausage
- vegetables
- long grain rice
- broth simmered until absorbed
Chicken Bog vs Chicken Pilau
In the Lowcountry, chicken bog and chicken pilau are often the same dish name, depending on the family or town. The idea is the same: a savory chicken and rice pot where the rice absorbs seasoned broth for big flavor.
Why You’ll Love This Chicken Bog Recipe
- One pot dinner with easy cleanup
- Uses rotisserie chicken or leftovers
- Comfort food that feeds a group
- Naturally gluten free if you choose gluten free sausage and broth
- Great make ahead meal for busy weeks
Comparison
Chicken Bog vs Chicken and Rice Casserole
Chicken bog is stove top and broth based, not baked and creamy. It eats more like a fluffy, savory rice dish than a casserole.
Chicken Bog vs Jambalaya
Chicken bog is typically milder and does not rely on tomatoes. It is more about broth soaked rice, sausage, and chicken.
How to Make Chicken Bog
This dish comes together in about 45 minutes, with most of that time being hands off simmering.
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Sauté the vegetables
- Brown the rice
- Add broth and simmer
- Stir in chicken and sausage
- Finish with parsley and adjust the seasoning
Methods
Stovetop Dutch oven method
This is the best method for even heat and a consistent rice texture. A deep skillet works too, as long as it has a tight-fitting lid.
Tips
How to avoid mushy rice
- Use long grain rice, not quick cooking rice
- Keep the lid on while simmering
- Do not over stir while the rice cooks
- Let it sit covered for a few minutes after cooking to finish absorbing
Best rice for chicken bog
- long grain white rice is the classic choice
- do not use instant or minute style rice
Sausage choice
Andouille gives the most traditional smoky kick, but any smoked sausage you like works.
Ingredients (& what they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Shredded chicken – hearty protein that absorbs flavor
- Smoked sausage – adds smoky richness and depth
- Onion – builds the savory base
- Bell pepper – adds sweetness and classic Southern flavor
- Carrot – brings mild sweetness and color
- Celery – adds subtle earthiness and balance
- Long grain rice – absorbs broth and stays fluffy
- Chicken broth – infuses moisture and savory flavor
- Parsley – freshens and brightens the dish
- Hot sauce (optional) – adds customizable heat
Substitutions
- Chicken: leftover roasted chicken or rotisserie chicken
- Sausage: any smoked sausage, andouille, or kielbasa
- Broth: use cooking stock, but adjust salt if it is salted
- Vegetables: use what you have, and do not stress if you are missing one
What Can Go Wrong (& How to Fix It)
The rice is still hard
- Your heat may be too low, or the lid is not sealing
- Add a splash of broth, cover, and simmer a few more minutes
The rice turned mushy
- Too much stirring while simmering
- Cooked too long
- Used quick cooking rice instead of long grain rice
It tastes bland
- Smoked sausage varies a lot by brand
- Add a little more salt and pepper, and finish with parsley for brightness
What to Serve With Chicken Bog
Storage
Refrigerator
- Cool completely
- Store in an airtight container for 3 to 4 days
Freezer
- Freeze in portions for 2 to 3 months
- Label with the date
Time Saving Swaps
- Use rotisserie chicken instead of cooking chicken from scratch
- Buy pre-chopped onion, pepper, and celery
- Slice sausage while the vegetables saute
Leftovers
Best way to reheat without drying out
Stovetop reheating works best.
- Add leftovers to a pot
- Splash in a little broth or water
- Warm over low heat, stirring occasionally
Microwave reheating is fine too, but use medium power and stir between intervals.
People Also Ask (FAQs)
What is chicken bog
Chicken bog is a Southern chicken and rice dish made with chicken, sausage, rice, vegetables, and broth simmered in one pot.
Is chicken bog the same as chicken pilau
In many Lowcountry areas, yes. The names are often used interchangeably for the same style of chicken and rice.
Can I make chicken bog ahead of time
Yes. It reheats well, and the flavor gets even better the next day.
What rice should I use for chicken bog
Use long-grain rice. Avoid instant or quick cooking rice for the best texture.
Can I make chicken bog gluten free
Yes, as long as your broth and sausage are certified gluten free.
Final Thoughts
If you want a classic South Carolina chicken bog recipe that is simple, cozy, and full of flavor, this one is the go to. It is a practical one-pot dinner that works for busy nights and makes excellent leftovers.
Lowcountry Chicken bog
Ingredients
- 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.
Instructions
- In a large deep skillet or Dutch oven [paid link], 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.
Nutrition
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I don’t understand the broth amount. In the recipe it states ‘3 cups’, then later it says ‘add the 2 cups of broth’ ????
Hi Jeanne,
You found a typo. All taken care of, thank you for letting me know.
nice post, thanks for sharing
Love chicken and rice. This was good
I love chicken and Rice. What a fascinating history behind such a simple dish.
I do too. We love taking that original rice dish and changing it up with different flavors.