Chicken Bog

This South Carolina classic is the perfect comfort food on a cold winter day.

Chicken Bog
Makes about 8 servings
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1½ cups chopped yellow onion
  • ¾ cup chopped celery
  • 2 cups long-grain rice
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 4½ cups Chicken Broth (recipe follows)
  • ⅓ cup heavy whipping cream
  • 2½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 2 bay leaves
  • 5 cups shredded cooked chicken (reserved from Chicken Broth)
  • Garnish: chopped fresh sage, chopped fresh thyme, celery leaves
  1. Preheat oven to 350°.
  2. In a 12-inch cast-iron skillet, heat oil and butter over medium-high heat; reduce heat to medium. Add onion and celery; cook until softened, about 4 minutes. Add rice, garlic, thyme, and sage; cook for 2 minutes, stirring frequently. Stir in Chicken Broth, cream, salt, pepper, and bay leaves; bring to a boil over medium-high heat. Remove from heat; stir in chicken.
  3. Bake, covered, until rice is tender, about 35 minutes. Remove from oven; let stand for 10 minutes. Discard bay leaves. Garnish with sage, thyme, and celery leaves, if desired.

Chicken Broth
Makes about 2½ quarts
  • 1 (3½-pound) whole chicken, giblets discarded
  • 3 celery stalks, cut into 2-inch pieces
  • 3 carrots, peeled and cut into 2-inch pieces
  • 1 large yellow onion, cut into wedges
  • 8 large sprigs fresh thyme
  • 8 large sprigs fresh parsley
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  1. In a large stockpot, combine all ingredients. Add water to cover by 1 inch, and bring to a simmer over medium-high heat. Reduce heat, and simmer chicken is cooked through, about 1½ hours.
  2. Remove chicken from broth. Strain broth, discarding solids; reserve broth. Let chicken stand until cool enough to handle. Discard skin and bones from chicken. Coarsely shred meat. Reserve meat and 4½ cups broth for Chicken Bog. Freeze any remaining broth for up to 6 months.


Find more recipes like this one in our newest issue of Taste of the South magazine. 


  1. Has anybody used Ole South Brands “Charleston style” chicken bog seasoning? That stuff is on the money and easy ad it gets. You don’t need anything but a pack of it , the rice,chicken and sausage. It’s makes the best tasting bog I’ve ever had hands down and I love me some chicken bog!


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