Description
Lowcountry Chicken Bog is a soulful Southern comfort dish that perfectly balances tender shredded chicken with savory chicken sausage and fluffy long grain rice. Simmered in a rich, seasoned broth, this rustic one-pot meal is designed to feed a crowd while providing deep, complex flavors. It is the ultimate forgiving, crowd-pleasing dinner that tastes even better the next day, making it an ideal choice for busy families seeking a warm and hearty meal without the fuss of complicated cleanup.
Ingredients
1 whole chicken (3.5–4 lbs)
12 cups water
1 tbsp salt
1 lb smoked halal chicken sausage, sliced
1 medium onion, diced
2 cups long grain white rice
1 tsp black pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
2 tbsp fresh parsley, chopped
Instructions
Place the whole chicken, water, and salt in a large stockpot and bring to a boil; reduce heat and simmer until the chicken is tender, about 45-60 minutes.
Remove the chicken, let it cool slightly, then remove the skin and bones and shred the meat; reserve the broth.
Add the sliced chicken sausage to the reserved boiling chicken broth and simmer for 10 minutes.
Add the rice, pepper, thyme, and garlic powder to the pot with the broth and sausage.
Cover and simmer on low heat for 20 minutes until the liquid is absorbed and the rice is tender.
Stir in the shredded chicken and cook for another 5 minutes to heat through.
Serve warm, topped with fresh parsley.
Notes
Use a heavy-bottomed pot to prevent the rice from scorching. If you prefer a thinner ‘bog’ style, add a splash more water or broth before serving. Store leftovers in an airtight container for up to 3 days; the rice will continue to absorb flavors as it sits.
- Prep Time: 20
- Cook Time: 90
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 2g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg