One-Pot Easy Chicken Bog

A quick and easy shortcut version of the South Carolina classic! You'll love this chicken bog recipe that's perfect for busy weeknights.

Course Dinner

Cuisine American, Southern

Keyword chicken bog, chicken bog recipe, easy chicken bog, south carolina chicken bog

Prep Time 10

Cook Time 30

Total Time 40

Servings - 6 people

Calories 610kcal

Author Blair Lonergan

2 tablespoons butter
2 carrots, peeled and diced
1 small onion, diced
1 stalk celery, diced
8 ounces smoked link sausage, sliced into ½-inch pieces
2 small cloves garlic, grated or minced (about 1 teaspoon total)
4 cups low-sodium chicken broth
¾ teaspoon seasoned salt (such as Lawry's brand)
2 cups cooked, shredded chicken (such as the meat from a store-bought rotisserie chicken)
1 ¼ cups raw long-grain white rice
Chopped fresh parsley or thyme, for garnish

Melt butter in a Dutch oven or other heavy-bottomed pot over medium-high heat. Add the carrots, onion, celery, and sausage. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Stir in the garlic and cook for 1 more minute, stirring constantly.
Add the chicken broth and seasoned salt; bring to a boil.
When the broth boils, stir in the chicken and rice. Reduce the heat to low, cover, and simmer for 20-30 minutes until the rice is tender and most of the liquid is absorbed. Fluff the rice with a fork, garnish with fresh herbs, and serve.

Use a cast iron Dutch oven or other heavy-bottomed pot to avoid burning or scorching. I used this French oven, which is about 4 quarts.
Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
The chicken bog is done when the rice is tender. There will still be some thick broth left in the pot, but the mixture will continue to thicken as it sits. Do not overcook the rice or it will become mushy.
Start with a low-sodium broth to avoid an overly-salty finished dish. You can always add extra salt and ground black pepper at the end, if necessary.
Garnish each serving with fresh herbs or a squeeze of fresh lemon juice to brighten up the dish.