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.
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.
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!
