Chicken Bog with Smoked Sausage
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Browned thighs, smoked sausage and rice cooked in the chicken's own broth, all in one pot. It's a South Carolina supper, and the ten-minute covered rest is the hard part, with everyone hovering at the lid.
The short version
Brown chicken thighs and smoked sausage, simmer the thighs in broth until tender, pull them out, cook the rice in that broth, then fold in the shredded chicken. Rest it covered for 10 minutes. About 1 hour 15 minutes, one pot.
What makes ours better
the tricks Nonna pretends she never taught me
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Brown the thighs and sausage first. The browned bits on the bottom of the pot dissolve into the broth, and that broth is what flavors the rice. Skipping this step gives you pale, flat chicken and rice.
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Cook the rice in the chicken's own broth. After the thighs poach, the liquid carries chicken, sausage and onion flavor into every grain, so you don't season the rice separately.
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Fold the shredded chicken back in at the end. Shredding off the heat keeps the meat juicy and spreads it evenly through the rice, so every bite has some.
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Finish with a covered rest. Ten minutes off the heat lets the rice absorb the last of the broth and relax into the creamy texture a bog should have.
What you need
the cast, in order of appearance
- Bone-in chicken thighs6 large
- Smoked sausage12 ounces
- Yellow onion1 large
- Garlic4 cloves
- Low-sodium chicken broth4 cups
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Season and brown the chicken
Pat the thighs dry and season them with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the thighs skin side down until deep golden, about 7 minutes. Move them to a plate and pull off the skin.
Don't turn them. Let the skin release from the pot on its own.
About 7 min. Cook mode has a timer for this step.
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Brown the sausage and onion
Pour off all but 1 tablespoon of fat. Add the sausage and onion and cook over medium heat, stirring, until the onion is soft and the sausage has browned edges, about 5 minutes. Stir in the garlic for 30 seconds.
About 5 min. Cook mode has a timer for this step.
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Poach the chicken
Pour in the broth and scrape up every browned bit. Add the chicken, remaining salt and pepper, and any juices from the plate. Bring to a boil, cover, reduce the heat to low and simmer until the thighs are tender and 175°F inside, about 30 minutes.
About 30 min. Cook mode has a timer for this step.
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Pull out the chicken
Lift the thighs onto a plate and set them aside. Skim any big pools of fat from the broth, then taste it. It should taste well seasoned, since the rice will absorb it.
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Cook the rice
Stir the rice into the pot and bring the broth back to a boil. Cover, reduce the heat to low and cook until the rice is tender and most of the liquid is absorbed, 18 to 20 minutes. Don't stir again.
About 19 min. Cook mode has a timer for this step.
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Shred the chicken
While the rice cooks, shred the chicken with two forks, discarding the bones and any gristle.
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Fold and rest
Take the pot off the heat. Fold the shredded chicken into the rice gently with a spatula, put the lid back on and let it stand for 10 minutes. Serve with parsley and hot sauce.
Fold, don't stir hard. Rough stirring turns the rice to paste.
About 10 min. Cook mode has a timer for this step.
Good to know
things I learned the hard way, so you can skip that part
- Bog is supposed to be moist and sticky. If yours looks dry, stir in a splash of hot broth or water before serving.
- Boneless thighs also work. Cut the poaching time to 20 minutes and skip the skin step.
- Use a Dutch oven or pot at least 5 quarts. A wide pot gives the rice more surface area to cook evenly.
- Storage. Refrigerate in an airtight container up to 4 days. Freeze up to 3 months. Reheat with a splash of broth or water, covered, over medium-low heat.
Questions, answered
the questions my cousins text me
What is chicken bog?
A South Carolina rice dish where chicken, smoked sausage and rice cook together in chicken broth. It's wetter and stickier than a pilaf, and often served at community fundraisers.
Why is my chicken bog dry?
Usually the rice cooked too long or the pot was too hot. Keep the heat low, don't lift the lid while the rice cooks, and stir in a splash of hot broth if it needs loosening.
Can I use brown rice?
It will work, but it needs about 45 minutes and an extra cup of broth. White rice gives the creamy texture that is typical of bog.
Can I use chicken breasts?
Bone-in thighs stay juicier and give the broth more flavor. If you use breasts, poach them to 165°F, about 20 minutes, and remove them promptly.
What do I serve with chicken bog?
Hot sauce, collard greens, coleslaw and cornbread are classic. It's a full meal on its own.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.