If you’re looking for a soul-warming dish that’s just bursting with Southern charm, then you’re going to fall head over heels for this Chicken Bog Recipe with Sausage and Rice Recipe. It’s one of those recipes that feels like a big, cozy hug on a plate—perfect for family dinners or when you want to impress guests without standing over the stove all day. Trust me, I’ve made this dish countless times, and every single time, it turns out fan-freaking-tastic, with tender chicken, smoky sausage, and perfectly cooked rice soaking up all those rich flavors.
Why You’ll Love This Recipe
- Classic Southern Flavor: This dish is a true taste of the Lowcountry, with smoky sausage complementing the tender chicken and seasoned rice perfectly.
- One-Pot Wonder: You get a complete, hearty meal all cooked together without loads of cleanup.
- Family Favorite: My family absolutely goes crazy for this recipe every time, and it’s super kid-friendly too.
- Easy to Customize: You can tweak the seasoning or swap out sausage types to suit your taste or pantry.
Ingredients You’ll Need
The magic of this Chicken Bog Recipe with Sausage and Rice Recipe lies in simple, quality ingredients that work together to build deep, satisfying flavors. When you get your hands on a good smoked sausage and a whole fresh chicken, you’re already ahead of the game.
- Water: The base to simmer your chicken and veggies—plain but essential for building broth flavor.
- Salt: Balances and enhances every ingredient’s natural taste, so don’t skip it.
- Celery: Adds subtle aroma and a bit of crunch when simmered with the broth.
- Yellow Onion: Divided between simmering and sautéing for layered onion flavor throughout the dish.
- Garlic: Fresh and diced for maximum punch, a must-have for that Southern vibe.
- Whole Chicken: The star protein that gives you tender meat and the rich broth base.
- Chicken Broth: Boosts the chicken flavor and helps cook the rice perfectly.
- Chicken Bouillon Cubes: A trick I discovered to deepen the stock’s taste when needed.
- Butter: For sautéing onions and sausage, providing richness and a silky finish.
- Smoked Sausage: The secret to that incredible smoky depth—feel free to use your favorite brand.
- Long-Grain White Rice: Absorbs all the juices and binds everything together.
- Green Onion: Fresh and diced for a bright, mild onion contrast just before serving.
Variations
I love this recipe as is, but I’m all for tweaking things depending on what you like or what’s in your fridge. Feel free to make it your own—it’s how I found some little twists that took the dish from good to unforgettable.
- Spicy Kick: Add some diced jalapeños or a pinch of cayenne pepper when sautéing the onions and sausage—I tried this on a whim and my family now begs for the spicy version!
- Rice Swap: For a heartier texture, I sometimes use brown rice or a wild rice blend. Just remember to increase the cooking time and liquid accordingly.
- Vegetarian Twist: Skip the chicken and sausage and use smoked tempeh and vegetable broth—super tasty and my vegetarian friends love it.
- Herb Boost: Fresh thyme or bay leaves simmered with the chicken add an amazing earthy note that’s a game-changer.
How to Make Chicken Bog Recipe with Sausage and Rice Recipe
Step 1: Simmer the Chicken to Build Broth
Start by placing water, salt, chopped celery, half the onion, and diced garlic in a large pot. Bring it to a gentle simmer before adding your whole chicken. I learned the hard way that boiling this can make the chicken tough, so keep it at a simmer—nice and slow. Let it cook for about an hour, and skim off any foam from the top as it appears. This step is key because it creates the rich broth that flavors the whole dish.
Step 2: Prepare the Chicken and Strain Your Broth
Once your chicken is tender, go ahead and remove it with the vegetables. Strain the broth through a sieve to catch any solids — it keeps the final bog silky smooth. Then, peel the chicken skin away and chop the meat into bite-sized pieces. This is where the dish really starts coming together. Also, take a moment to skim off any extra fat on top of your broth for a cleaner taste.
Step 3: Sauté Onions and Smoked Sausage
In a heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Add the sliced smoked sausage and the remaining diced yellow onions, and brown them until they’re just caramelizing. I love how this step unlocks that deep smoky richness which makes this dish unforgettable.
Step 4: Combine Broth, Rice, and Chicken
Add in your chicken broth, bouillon cubes, and stir everything together. Pour in about 7 cups of broth so your rice has plenty of liquid to absorb. This is also a great time to mix in the chopped green onions for a fresh sparkle right in the pot. Then, gently stir in the bite-sized chicken pieces, careful not to break them up too much.
Step 5: Simmer Gently Until Rice is Tender
Cover your pot and let everything simmer on low for about 20 minutes. Resist the urge to stir too often—it can turn your rice mushy. I usually give it a gentle stir once or twice to check if the moisture is absorbed. If it looks too thick or dry, add a splash more broth. The goal is creamy, tender rice infused with all those soulful flavors.
Step 6: Garnish and Serve
Finally, sprinkle fresh diced parsley and green onion on top before serving. These bright pops of green add just the right balance and freshness that make every bite inviting. I absolutely love how this final touch makes the whole dish pop on the plate.
Pro Tips for Making Chicken Bog Recipe with Sausage and Rice Recipe
- Don’t Boil the Chicken: Keeping it to a simmer makes the chicken melt-in-your-mouth tender and keeps your broth clear and flavorful.
- Use Smoked Sausage, Not Regular: This is the flavor backbone, so I always grab a smoked variety for that authentic taste.
- Skim the Fat: For a cleaner broth flavor, skim off excess fat before mixing in the rice—your dish will thank you.
- Be Patient With the Rice: Don’t rush stirring; gentle stirs only to avoid mushy rice and to let it soak up that broth goodness perfectly.
How to Serve Chicken Bog Recipe with Sausage and Rice Recipe
Garnishes
I’m a huge fan of fresh garnishes here. I usually top my chicken bog with plenty of diced green onions and fresh parsley because they add a lovely burst of color and a fresh, herbaceous brightness that cuts through the rich, smoky flavors. Sometimes a squeeze of fresh lemon juice also wakes the dish up beautifully.
Side Dishes
This dish stands beautifully on its own, but if you want a more complete Southern feast, I love pairing it with simple collard greens or sautéed green beans. Cornbread is also a no-brainer—its sweetness complements the savory bog perfectly. My family’s favorite is a crisp cabbage slaw on the side for a little crunch and tang.
Creative Ways to Present
For special gatherings, I like serving the chicken bog in rustic bowls with a garnish of sliced sausage rounds and additional fresh herbs right on top. You could also layer it in a cast iron skillet for a communal, family-style presentation that everyone can dig into. If you’re feeling festive, a sprinkle of smoked paprika or a dash of hot sauce on the side adds a fun pop!
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken bog in an airtight container in the fridge, and it keeps wonderfully for about 3-4 days. It actually tastes even better the next day as the flavors meld together more. Before reheating, give it a gentle stir to loosen up any thickening rice.
Freezing
I’ve frozen this recipe a few times, and it works great—but I recommend freezing it without the rice and adding freshly cooked rice when you reheat. Rice tends to get mushy after freezing and thawing. Just freeze your shredded chicken, smoked sausage, and broth mixture in a freezer-safe container.
Reheating
Reheat gently on the stovetop over medium-low heat with a splash of broth or water to revive the moisture. Stir occasionally to prevent sticking. I avoid using the microwave because it can dry out the rice. This method keeps your chicken bog creamy and delicious, just like fresh.
FAQs
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Can I use chicken thighs instead of a whole chicken for this recipe?
Absolutely! Chicken thighs are a great substitute and will give you tender, flavorful meat. Just simmer them gently until cooked through, about 30-40 minutes. Keep in mind the broth might be a bit lighter compared to using a whole chicken with bones and skin.
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What type of smoked sausage is best for chicken bog?
I prefer using kielbasa or Andouille sausage for their bold smokiness and texture, but any smoked sausage you like will work. Just avoid pre-cooked sausages with too much added liquid or sweetness to maintain the savory balance.
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Is this recipe gluten-free?
Yes! As long as you choose gluten-free chicken broth and check your sausage ingredients for any gluten fillers, this Chicken Bog Recipe with Sausage and Rice Recipe is naturally gluten-free.
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Can I make this recipe in a slow cooker?
You can definitely adapt it! Cook the chicken, onions, celery, and garlic in the slow cooker with broth first to make the stock. Then remove the chicken to shred, add sausage and rice back in, and cook on low until rice is tender. Just keep an eye on the liquid levels to avoid dryness.
Final Thoughts
This Chicken Bog Recipe with Sausage and Rice Recipe holds a special place in my heart because it’s more than just a meal—it’s a tradition, a comforting ritual that brings people together around the table. I know you’ll enjoy the way it fills your kitchen with those irresistible scents and the ease with which it comes together. Give it a try this week, and I promise, your family and friends will be asking for seconds (and the recipe!). It’s become one of those dishes I turn to when I want something that feels like a warm, flavorful hug.
Print
Chicken Bog Recipe with Sausage and Rice Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern American
Description
Chicken Bog is a savory, comforting one-pot Southern classic featuring tender chicken, smoked sausage, and flavorful rice simmered in a rich broth. This hearty dish combines aromatic vegetables, juicy chicken pieces, and smoky sausage for a satisfying meal perfect for family dinners or gatherings.
Ingredients
Broth and Chicken
- 4 cups water
- 1 tablespoon salt
- ¾ cup celery, chopped
- ¾ cup yellow onion, chopped (divided)
- 2 tablespoons fresh garlic, diced
- 1 whole chicken (3–4 pounds)
- 4 cups chicken broth
- 2 cubes chicken bouillon
- ¼ cup butter
- ½ pound smoked sausage, sliced
- 4 cups long-grain white rice
- 3 tablespoons fresh green onion, diced
Instructions
- Prepare Broth: Place water, salt, celery, ¾ cup chopped onion, and diced garlic in a large pot. Bring to a simmer, creating a flavorful base for the chicken.
- Simmer Chicken: Add the whole chicken to the pot and maintain a gentle simmer, avoiding boiling to prevent the chicken from toughening. Cook for about 1 hour, skimming off any foam that forms on the surface to keep the broth clean.
- Remove and Strain: Carefully remove the chicken and vegetables from the pot. Strain the remaining broth through a sieve to ensure it is clear. Then, remove skin and bones from the chicken and chop the meat into bite-sized pieces.
- Skim Broth Fat: Skim any excess fat from the broth to keep the dish light and flavorful.
- Cook Sausage and Onions: In a large dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the sliced smoked sausage and remaining ¾ cup of diced yellow onion, cooking until browned and fragrant.
- Add Broth and Bouillon: Stir in the chicken broth and chicken bouillon cubes, then add 7 cups of the prepared chicken broth to the sausage and onion mixture.
- Add Rice and Chicken: Stir in the long-grain rice and diced green onions, then fold in the chopped chicken pieces gently to combine all ingredients evenly.
- Simmer and Cook Rice: Bring the mixture to a light simmer, then cover with a lid. Let it cook for about 20 minutes, stirring gently once or twice, until the rice is tender and has absorbed the liquid. Add additional broth as needed if the mixture becomes too thick.
- Garnish and Serve: Optionally garnish with fresh diced parsley and additional green onion before serving to add color and freshness.
Notes
- Do not let the chicken boil to prevent it from becoming tough and drying out.
- Skimming foam and fat from the broth helps keep the flavor clean and the dish less greasy.
- If the rice absorbs too much liquid before fully cooking, gradually add more broth or water to avoid burning.
- Smoked sausage adds a distinctive smoky flavor; use your preferred type such as kielbasa or Andouille for variety.
- Leftovers can be refrigerated and reheated, flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 2g
- Sodium: 950mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
