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If you're looking for a crowd-pleasing chicken and rice dinner that can feed an army, your search ends here. Chicken bog, which shares a history with pilau, is a simple South Carolina staple that has stood the test of time. This big-batch chicken bog recipe comes from Kent Huggins, a Carolina native who has perfected his family's technique over decades. What sets Kent's version apart? His chicken bog (which uses a strict 3:1 stock-to-rice ratio) is cooked in the oven. This eliminates the temptation to stir the rice and ensures a perfectly boggy texture.

Recipe Summary

20 mins
3 hrs 5 mins
3 hrs 25 mins
20 servings


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken thighs and sausage in a large stockpot. Add water, salt, and 1 teaspoon of pepper; bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Remove chicken and sausage from the pot. Reserve the cooking liquid (stock). Skin and debone chicken once cooled. Transfer chicken and sausage to a large roasting pan. Sprinkle with remaining pepper. Cover with rice and stock.

  • Roast in the preheated oven until liquid is absorbed, 60 to 90 minutes. Serve hot with hot sauce to taste.

Cook's Notes:

Use Polish kielbasa, andouille, or a combination of both.

Exact measurements don't matter as long as the stock-to-rice ratio remains 3:1. It's easy to customize this recipe by adding vegetables (onions, carrots, celery, etc.) and your favorite spices to the stock.

The water may reduce a bit as it simmers. If this happens, you can supplement with a bit of store-bought chicken stock or bone broth. Do not add more water during cooking, as this will dilute the stock's flavor.

Nutrition Facts

594 calories; protein 38.1g; carbohydrates 38.8g; fat 30.1g; cholesterol 116.7mg; sodium 2158.5mg. Full Nutrition