Chicken Bog: A Lowcountry Classic

Ever heard of Chicken Bog? Unless you’re from the coastal region of South Carolina, probably not. This hearty, flavorful dish—a savory combination of rice, tender chicken, and spicy sausage—is a beloved tradition in the Palmetto State.

To locals, Chicken Bog is as much a staple as a Fourth of July barbecue. Some say its roots trace back to field hands working the once-thriving rice plantations, while others believe it was a favorite among tobacco farmers. Another theory suggests the name comes from the way the chicken becomes “bogged” down in the rich, moist rice mixture.

Though its exact origins remain a mystery, one thing is certain—Chicken Bog is a true Southern comfort dish. Easy to prepare and perfect for feeding a crowd, it’s sure to become a favorite at your table too!

Although there are many variations of Chicken Bog, this is my delicious, easy to make recipe.  If you have a chance – don’t miss the 46^th Annual Loris Bog-Off Festival Saturday, October 18^th. There you can try many takes of “The Bog.”

INGREDIENTS

• 1 package of country sausage
• 1 package of mild smoked sausage sliced, then cut into chunks
• 1 whole rotisserie chicken, deboned and shredded or cut into small chunks.
• 6 cups chicken broth
• 1 teaspoon all-purpose seasoning
• 2 dashes of green pepper Tabasco Sauce
• Salt and pepper to taste
• 3 cups of long-grain rice (not instant)

DIRECTIONS

1. In a large pot, brown the country sausage.  Drain
2. Add the smoked sausage and brown.
3. Add the chicken, broth, all-purpose seasoning, Tabasco, salt, and pepper
4. Bring to a boil
5. Add the rice
6. Reduce heat to low, cover, and stir occasionally until the rice is fully cooked and all liquid is absorbed.

Optional toppings:

Chives, Hot Sauce, Parsley