Our chicken bog recipe will turn out an economical, comforting meal using simple ingredients.
This chicken bog mixes rice with tender chicken and chewy sausages, all cooked down in a fragrant, savory broth. Each spoonful packs flavors and warmth, making for a wholesome, cozy meal.
What Is Chicken Bog?
Chicken bog is a dish with rice, chicken, sausage, and vegetables, all simmered in a delicious broth. When it’s done, you’ll be left with moist, fragrant, savory bites of rice and meat.
Some people say that the term “bog” is to describe the dish’s texture. Others suggest the term “bog” refers to the dish’s origin, Southern Carolina, much of which is made up of swampy land.
No matter what it’s called, the dish has long been a crucial part of family meals for its wholesomeness and affordability. A meal of chicken bog, along with some simple sides, brings together healthy carbs, good fats, and lean proteins, yet costs less than $3.
What is the Difference between Chicken Bog and Chicken Perlo?
“Perlo,” also known as “pilaf” or “pilau,” refers to dishes with rice cooked in broth until it reduces, leaving the rice extra moist and flavorful.
Compared to chicken bog, chicken perlo is less moist, but that’s it. There’s very little difference between the two dishes.
Is This Recipe Healthy?
Chicken bog is a pretty healthy dish. You’ll get healthy carbs from the rice, lean proteins from the chicken, and plenty of fiber and micronutrients from the veggies.
Usually, we are careful to keep an eye on saturated fat, sodium, and added sugar content (see why), but chicken bog is an exception. Since it contains little saturated fat and no added sugar, all we had to do to keep things healthy was go easy on the salt.
Let’s have a look through the ingredients:
1. The Rice
Traditionally, chicken bog is prepared using long-grain rice — specifically Carolina Gold, a homegrown South Carolina export. We could’ve used that, but we want things to be easy for you, so we went for the more common Jasmine rice (which is just as good).
If you’re thinking of using brown rice to introduce more B vitamins and minerals, we recommend saving it for another recipe. It doesn’t create a fluffy texture the way white rice does, and that’s basically what chicken bog is all about.
2. The Broth
The broth is the core of any chicken bog recipe because it will drive the overall flavor. We’re using Swanson’s unsalted chicken broth in this chicken bog recipe because it’s easy to find.
While testing, though, we also had a go with homemade broth and the results were unforgettable.
If you really want to wow the crowd with flavorful, extra-fragrant chicken bog, make this broth. It’s also ideal for soups, stews, noodles, anything you want:
Savoriness: chicken carcass/bones roasted at 350℉ for 30 minutes. We used one part of bones for every two parts water (by weight).
Sweetness and aroma: equal parts halved onions, chopped carrots, whole celery stalks and chicken bones. Also, one sprig of thyme for one part of veggies.
Place the ingredients in a pot with water, bring to a boil, then simmer on medium-low heat for around 45 minutes (20 in a pressure cooker). Either use the broth right away or allow it to cool to room temperature, and then freeze it in individual containers/Ziploc bags.
3. The Proteins
We used chicken breast and smoked sausages, the classic combo for a chicken bog recipe.
You can substitute chicken breast with your favorite cut of the bird. Thighs are the most flavorful, but removing the bones is a pain so we opted for boneless chicken breast.
4. The Veggies
The traditional recipe doesn’t call for many veggies, so we’re following suit for this recipe. Just diced onions and carrots.
You can add celery and bell peppers, but this is optional. With a quality broth, we doubt that adding more aromatics and veggies will make a big difference to the flavor.
Lastly, we seasoned the dish with salt, pepper, chili powder, lemon juice, and paprika for a kick. These don’t seem like a lot, but it’s all chicken bog needs.
How to Store
Big batches of chicken bog are a great idea! For leftovers, you can refrigerate it for a maximum of 5 days, or freeze it in individual containers for several months. Reheat your bog using a microwave or heat it in a pot (with around one tablespoon of water).
Despite all the healthy ingredients, what the bog’s missing is plenty of good fats, so we decided to pair it with our nicoise salad. It has tuna (full of DHA and EPA), eggs, and is chock-full of crisp veggies that help you meet your dietary fiber and nutrient needs.
We also serve the rice and salad with lime watermelon juice, to match the recommended calorie intake and make the meal more satisfying. Lime is a good source of vitamin C, which builds a healthy immune system.
More Delicious Chicken and Rice Recipes to Try
Italian foods almost never disappoint, so when we knew there’s such a dish with chicken and rice, we had to give it a try. The chicken thighs are cooked until all chewy and gorgeous, and the risotto is simmered with cream until perfection. The skin is super chewy and flavorful.
This Japanese shoyu chicken also combines chicken and rice beautifully. It cooks the meat until the skin becomes golden brown, then slathers them in a fragrant soy sauce mixture. Every bite is as flavorful as it is fragrant, and it comes with a spicy kick.
Our chicken bog recipe comes together in 40 minutes, and the end result is amazing. Use the simmering time to prepare your salad and juice, and you'll have a wholesome meal for a crowd in less than an hour.
Rub 16 oz chicken breast with 1/8 tsp salt and 1/2 tsp black pepper.
While it’s marinating, heat a pot over medium heat and sear 4 oz smoked sausages for 1 minute or until golden brown. Place into a bowl and set aside.
In the same pot, add 1/2 tbsp olive oil and sear the seasoned chicken breast for 10 minutes (5 for each side). Place it into the sausage bowl and allow it to cool.
Add the remaining 1/2 tbsp olive oil into the pot and stir in 1 tsp garlic, 4 oz onions, and 6 oz carrots. Cook for 5 minutes (stir occasionally, refrain from stirring too much).
Add 1 1/2 cups uncooked long-grain rice (we’re using Jasmine) along with the remaining 1/8 tsp salt, 1/4 tsp chili powder, and 1/4 tsp paprika. Stir quickly to combine.
Add 3 1/4 cups chicken broth, place the lid on, and simmer over low heat for 15 minutes or until the rice absorbs all of the broth and becomes fluffy and moist. Set the timer and make your side dishes while it’s cooking.
Add the shredded chicken, sausages, and 1/2 tbsp lemon juice and turn off the heat.
Scoop the rice into serving bowls and sprinkle with 1 tbsp parsley. Serve.
Amount Per Serving (1 serving)
Calories 505Calories from Fat 135
% Daily Value*
Saturated Fat 4g
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Vitamin A 7335IU
Vitamin C 7mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Lizzie Streit is a Minneapolis-based dietitian and founder of It’s a Veg World After All. She completed her MS in Human Nutrition from Drexel University, and is an expert in culinary nutrition, recipe development, and nutrition communications. Lizzie’s philosophy is centered around making nutrition recommendations, and especially the advice to eat more vegetables, approachable and realistic. She is excited to be working with the team at Healthy Recipes 101 to ensure that their recipes are both nutritious and delicious.
It was delicious. I've made this two times and this is a good recipe.
Really good flavor and easy. I will be making this again!