Southern Chicken Bog Recipe
This Southern Chicken Bog Recipe is a comforting one-pot dish featuring whole shredded chicken, smoked sausage, and creamy long-grain white rice in a savory broth filled with simple pantry spices. It’s delicious, home-cooked goodness and the ultimate chicken and rice recipe!
Servings: 8 servings
Equipment
- 7-Quart Lodge Cast Iron Dutch Oven The best multi-purpose Dutch oven at a great price.
Ingredients
For the Chicken and Homemade Broth
- 1 (4-5 pound) chicken keep whole or cut up – livers and gizzards discarded and saved for another use
- water enough to cover the chicken by about 2-inches
- 1 large carrot cut in half
- 1 celery stalk cut in half
- 1 tablespoon salt
- 1 teaspoon black pepper or black peppercorns
For the Chicken Bog
- 1 tablespoon olive oil or reserved bacon grease
- 13 ounces Andouille sausage sliced
- 2 tablespoon butter
- 1 large onion diced
- 4 cloves garlic minced
- 2 teaspoon smoked paprika optional
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano optional
- ½ teaspoon red pepper flakes optional
- 2 cups long-grain white rice Carolina Gold preferred
- 2 bay leaves
- 1 teaspoon fresh lemon zest or 1 tablespoon fresh lemon juice, optional
Instructions
- Prepare the chicken – Add the whole chicken, carrot, celery, salt, and black pepper in a large heavy-bottomed pot or Dutch oven. Cover the chicken with enough water to fully submerge it by at least 1-2 inches of water.
- Cook until tender – Bring to a boil over medium-high heat, then reduce to a gentle simmer. Let the chicken simmer for 60-90 minutes until the meat is tender and easily pulls from the bone. Skim off any foam or impurities that rise to the top.
- Remove the chicken and shred – Carefully transfer the chicken to a large bowl or plate. Let it cool, then shred the meat into bite-sized pieces. Discard the bones, skin, and vegetable scraps from the broth.
- Strain the broth – Pour the broth through a fine-mesh strainer into a clean bowl or pot to remove any solids. Set aside at least 5-6 cups of strained broth for cooking the rice.
- Brown the sausage – Heat one tablespoon of olive oil over medium heat in the same pot. Add the sliced andouille sausage and cook for 6-8 minutes, stirring occasionally, until browned and slightly crispy. Remove and set aside.
- Sauté the onion – Lower the heat slightly and melt two tablespoons of butter in the pot. Add the diced onion and cook until softened (about 5-6 minutes).
- Add the garlic and spices – Stir in the minced garlic, smoked paprika (optional), dried thyme, dried oregano (optional), and red pepper flakes (optional). Stir well to coat the onions in the seasonings.
- Toast the rice – Add the rice to the pot and toast it, stirring frequently, until it turns lightly golden and smells toasty.
- Pour in the Broth – Add 5 cups of reserved chicken broth and bay leaves. Stir well. Bring the mixture to a boil and return the shredded chicken and cooked sausage. Mix well. Note: Add more broth (up to one cup) if you like creamier, wetter, "boggier" rice.
- Cook the rice – Return to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.
- Let the rice rest – Allow the rice to rest, covered, for 5-10 minutes.
- Season to taste - Stir in 1 teaspoon of lemon zest (or 1 tablespoon of fresh lemon juice) to create a fresh, bright contrast to the smoky flavors. Taste and adjust with extra salt or pepper if needed. Remove the bay leaves before serving.
Notes
How many people does this recipe serve? This dish serves between 6-8 people. The nutritional information is calculated for eight servings.
Ingredient Substitutions:
- Whole chicken: Bone-in, skin-on chicken thighs or legs, or boneless chicken thighs. Boneless chicken breasts are not recommended (they are too dry). Rotisserie chicken is a fantastic alternative to cooking a whole chicken if you're short on time.
- Andouille sausage: Substitute with another type of smoked sausage, like kielbasa.
- Herbs & Spices: The only non-optional seasonings are salt, black pepper, and thyme. Everything else is a matter of personal preference. Smoked paprika adds smokiness and very mild heat, dried oregano is herby and slightly peppery, and red pepper flakes add a subtle kick of heat.
- Long-grain white rice: I highly recommend Carolina Gold Rice, but American long-grain rice, such as Mahatma Extra Long Enriched Rice, Jasmine, or Basmati varieties, also works. You can use long-grain brown rice; note that the total cooking time will be longer, and you may need to add additional broth.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Before freezing, allow the leftovers to cool completely, then divide them into portion-sized freezer bags or airtight containers. Flatten the bags to save space and allow for quicker thawing. Freeze for up to 3 months. Thaw leftovers in the refrigerator before reheating.
- To reheat, add a splash of broth or water and warm over medium-low heat on the stove or in the microwave.
Nutrition
Calories: 639kcal | Carbohydrates: 42g | Protein: 35g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 1368mg | Potassium: 527mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2078IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg
