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Chicken Bog

Rated as 4.38 out of 5 Stars

"I am not sure of the origin of this recipe. It is a cross between a casserole and a stew: chock-full of chicken, sausage, rice and onion. A really good cold-weather comfort food. When you're feeling 'bogged' down, make Chicken Bog to cheer up! This recipe is what is called 'Low Country cooking.' It is a term used in the coastal regions of South Carolina. Chicken Bog is even served at restaurants in South Carolina along with other local favorites."
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Ingredients

servings 717 cals
Original recipe yields 6 servings

Directions

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  1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
  3. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Nutrition Facts


Per Serving: 717 calories; 42.7 g fat; 29.2 g carbohydrates; 50.3 g protein; 195 mg cholesterol; 2196 mg sodium. Full nutrition

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Reviews

Read all reviews 73
  1. 89 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm from SC and have tried to make this many times with no success. This recipe worked and the whole family loved it. I did leave out the Italian seasoning and added salt and pepper.

Most helpful critical review

I grew up in coastal SC and this is a fall and winter staple. I couldn't give this recipe all the stars, although it is a good place to start for beginners. But on the downside, the Italian Sea...

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I grew up in coastal SC and this is a fall and winter staple. I couldn't give this recipe all the stars, although it is a good place to start for beginners. But on the downside, the Italian Sea...

I'm from SC and have tried to make this many times with no success. This recipe worked and the whole family loved it. I did leave out the Italian seasoning and added salt and pepper.

I misunderstood Holly's directions. DO NOT boil for 30 minutes. I thought she meant boil for 30 minutes then turn to low. I only boiled it for about 10 minutes on med-high heat and the rice b...

I live in SC and with a couple tweaks, this is just like what the locals make. When I boil the chicken I add a little olive oil, herbs, and salt/pepper to the water. We like ours with more ric...

I used this recipe on a catering for 100 people...They LOVED it. I live in S.C. so we know a real good bog and this is a real good bog! The only thing I would change is using a product like "B...

Being I too am from Horry County SC i can tell you this sounds like a good recipe... BUT i would omit the italian seasoning and add plenty of pepper as one reviewer said. I use smoked sausage fo...

I love Chicken Bog so much, and it truly is a regional recipe. I'm from Greenville SC & know it from my SIL who grew up in Florence SC. I was @ work in Clearwater FL one year and said I was brin...

All it tasted like was Italian Seasoning. I only used half of what the recipe called for and it was still just overpoweringly flavored like Italian Seasoning. I live in South Carolina and I've h...

I grew up eating Chicken Bog, and this recipe is similar to how we make it, but Ive never heard of it using Italian Seasoning. My mom and I used to do the whole chicken thing, but we've started...