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Southern Chicken Bog Recipe

Southern Chicken Bog Recipe

Southern Chicken Bog is a comforting, hearty one-pot meal combining tender bone-in chicken thighs, smoky sausage, and long-grain white rice simmered in savory chicken broth with aromatic vegetables. This quick and easy Southern classic boasts rich, balanced flavors, minimal cleanup, and versatile ingredient options, perfect for a satisfying weeknight dinner or meal prep.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Proteins

  • 4 bone-in, skinless chicken thighs, cut into bite-size pieces
  • 8 oz smoked sausage, sliced

Vegetables & Aromatics

  • 1 medium onion, chopped into medium dice
  • 2 celery stalks, chopped into medium dice
  • 1 bell pepper, chopped into medium dice
  • 3 cloves garlic, minced

Carbohydrates

  • 1 ½ cups long-grain white rice, rinsed until water runs clear

Liquids & Seasonings

  • 3 cups chicken broth
  • Salt, to taste
  • Black pepper, to taste
  • Oil for browning (such as vegetable or olive oil)

Instructions

  1. Prepare the Ingredients: Rinse 1 ½ cups of long-grain white rice under cold water until it runs clear to remove excess starch. Chop the onion, celery, and bell pepper into medium dice. Mince 3 cloves of garlic. Slice 8 oz smoked sausage. Cut 4 bone-in, skinless chicken thighs into bite-size pieces for even cooking.
  2. Brown the Chicken and Sausage: Heat a large pot or Dutch oven over medium heat and add a drizzle of oil. Brown the sausage slices until lightly crisp, about 3-4 minutes, then remove and set aside. Season the chicken pieces with salt and pepper, add to the pot, and brown on all sides to seal in flavor.
  3. Sauté the Vegetables: In the same pot, add the chopped onion, celery, bell pepper, and minced garlic. Sauté gently for 4-5 minutes until softened and aromatic, scraping up any browned bits from the bottom to build flavor.
  4. Add Rice and Liquid: Return the browned sausage and chicken pieces to the pot. Stir in the rinsed rice and pour in 3 cups of chicken broth, making sure the liquid just covers the rice and meat. Bring to a gentle boil, then reduce heat to low and cover tightly with a lid.
  5. Simmer Until Tender: Let the bog simmer on low heat, undisturbed, for 25-30 minutes until the rice is fully cooked and liquid absorbed. Remove from heat and fluff gently with a fork. Taste and adjust seasoning with salt and pepper as needed before serving warm.

Notes

  • Use bone-in chicken thighs for richer flavor and moist meat.
  • Maintain low heat when cooking rice to achieve fluffy, tender grains.
  • Properly brown meat for deeper flavor development.
  • Cover pot tightly during simmering to trap steam and ensure even cooking.
  • Allow the dish to rest off heat with lid on for a few minutes before serving to settle flavors.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: One-pot cooking
  • Cuisine: Southern
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 3 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: Southern Chicken Bog, one-pot meal, chicken and rice, smoked sausage, Southern comfort food