Carolina Chicken Bog
This simple, savory one-pot dish isn’t hard to put together—as long as you get the timing just right.
Why This Recipe Works
A staple in the Lowcountry kitchens of South Carolina, this dish combines inexpensive ingredients—chicken, smoky sausage, and rice—into an easy one-pot meal that works for big weekend gatherings or simple weeknight suppers. Unlike rice dishes like pilaf, where fluffy grains are the goal, bog features sticky—not separate—grains of rice infused with chicken flavor. We brown juicy, inexpensive chicken thighs to add flavor and render the chicken fat, which we save and use to brown the kielbasa and aromatics. The chicken goes into the mix with broth and, as it poaches, it lends more flavor to the mixture. We remove the chicken to let it cool before shredding it and use the superinfused broth to cook the rice.