Love Southern cuisine? Then you must try this quick and easy Chicken Bog Recipe from South Carolina!Â
When I visited Myrtle Beach, South Carolina for the first time last month, I had no idea that I would be noshing on a low country favorite, Chicken Bog— a dish that the majority of the US has never heard of. As I came to learn, Chicken Bog is unique to the Carolina’s, being most popular in Horry County, where the annual Loris Bog-Off Festival is held.
So what is Chicken Bog?  It’s a delicious combination of chicken, sausage, and rice, that’s similar to Jambalaya in appearance, without the tomatoes and spices. Chicken Bog is a stick-to-your ribs Southern staple that’s meant to be shared — which is why I brought the recipe home with me to make for my family, and to pass on to you!Â
Traditionally, Chicken Bog uses a whole chicken which is boiled until tender, cooled, and then placed in another pot with sausage, rice, and onion. As a busy mom, I don’t have time for that, so I took a few shortcuts that ultimately took the cooking time to under 30 minutes. The first sub is the use of a rotisserie chicken with the skin removed and shredded. The second is Success® Whole Grain Brown Rice (who I’ve partnered with to bring you today’s awesome chicken bog recipe post), a long-time secret of mine for preparing perfectly cooked rice in minutes.
I subbed Success® Whole Grain Brown Rice for white because it’s 100% whole grain and gluten free. The chewy texture and nut-like flavor provides a tasty alternative from other rice products and is guaranteed perfect every time— and yes, it cooks in 10 minutes or less!
South Carolina Style Chicken Bog Recipe
Ingredients
- 1 rotisserie chicken, shredded with the skin removed
- 1 can chicken broth/stock (I used 1 pack chicken bouillon prepared as directed)
- 1/2 pack Lipton Onion Soup mix
- medium onion, chopped
- 1 lb. smoked sausage, sliced
- 1-2 bags Success® Whole Grain Brown Rice
- 1 tablespoon olive oil
- salt & pepper to taste
Directions
- In a large stockpot, saute onions in olive oil. Add chicken broth, onion soup mix, and salt & pepper to taste. Stir to combine.
- Add smoked sausage and chicken. Bring to a boil. Add a cup of water if needed.
- In a small saucepan, prepare Success® Whole Grain Brown Rice as directed.
- Once the liquid is reduced by half in the chicken pot, remove from heat and add cooked rice, stirring gently to combine. Enjoy!
My family CHOWED-DOWN on this easy to make dish, even requesting that it be added to our regular dinnertime rotation. It’s surprising how much flavor comes through with such few ingredients, and even I had to pat myself on the back for how well my version of Chicken Bog turned out — It almost tasted as good as the version I tried in Myrtle Beach, which was award-winning!
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Lodge EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart, BlueRachael Ray Enamel on Steel 12-Quart Covered Stockpot, Orange GradientLipton Recipe Secrets Soup and Dip Mix, Onion 2 oz (Pack of 6)Better Than Bouillon, Organic Chicken Base, 8 ozSuccess Boil in Bag Whole Grain Brown Rice, 14 oz, 4 ct – 2 Pack
- 1 rotisserie chicken shredded with the skin removed
- 1 can chicken broth/stock I used 1 pack chicken bouillon prepared as directed
- 1/2 pack Lipton Onion Soup mix
- medium onion chopped
- 1 lb. smoked sausage sliced
- 1-2 bags Success® Whole Grain Brown Rice
- 1 tablespoon olive oil
- salt & pepper to taste
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In a large stockpot, saute onions in olive oil. Add chicken broth, onion soup mix, and salt & pepper to taste. Stir to combine.
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Add smoked sausage and chicken. Bring to a boil. Add a cup of water if needed.
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In a small saucepan, prepare Success® Whole Grain Brown Rice as directed.
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Once the liquid is reduced by half in the chicken pot, remove from heat and add cooked rice, stirring gently to combine.
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This is a sponsored post written by me on behalf Success® Rice.
