When I make Southern Chicken Bog, I start with building real flavor from the ground up. I simmer a whole chicken low and slow with vegetables, herbs, and spices until the meat is fall-apart tender and the broth is rich and deeply savory. That homemade stock becomes the backbone of the entire dish.
Once the chicken is shredded, I sauté onions, carrots, garlic, and bell peppers in the same pot, letting them soften and soak up all that flavor. Andouille sausage and smoked paprika goes in next, adding smokiness and spice, followed by rice that gets lightly toasted before being simmered in the chicken broth. As everything cooks together, the rice absorbs the stock, spices, and sausage drippings, creating a dish that is hearty, comforting, and incredibly satisfying.
The final result is a thick, savory rice dish loaded with tender chicken, smoky sausage, and bold Southern flavor. It is rustic, filling, and exactly the kind of meal that brings people back for seconds.
Why You’ll Love This Classic Southern Dish
Southern Chicken Bog is everything comfort food should be. It is made with simple ingredients, cooked in one pot, and packed with deep, homemade flavor. The combination of tender chicken, smoky sausage, and savory rice makes it filling without being heavy. It is perfect for feeding a crowd, reheats beautifully, and tastes even better the next day. This dish represents true Southern cooking, slow-simmered, practical, and full of soul.
Southern Chicken Bog
Ingredients
FOR THE CHICKEN BROTH
- 1 whole chicken
- 3-5 pounds
- 1 large onion quartered
- 2 ribs celery chopped
- 1 carrot chopped
- 1 leek chopped white part
- 5-7 cloves garlic chopped
- 1 sprig parsley
- 1 sprig fresh thyme
- 1 bay leaf
- 2 tablespoon black peppercorns
FOR THE CHICKEN BOG
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 bell peppers chopped red and green
- 2 cloves garlic minced
- 1 tablespoon paprika
- 1 pound andouille sausage sliced
- 2 cups long grain rice rinse
- 1 chicken bouillon cube
- 1 ½ teaspoon Season Salt
- 1 teaspoon Black Pepper
Instructions
Make the Chicken Broth
- Add the whole chicken to a large stock pot along with the quartered onion, celery, carrot, leek, and chopped garlic.
- Add enough water to fully cover the chicken.
- Add parsley, thyme, bay leaf, and black peppercorns.
- Bring to a boil, then reduce heat and simmer for 40 to 60 minutes until the chicken is fully cooked.
- Skim excess fat from the surface if needed.
- Remove the chicken and let it cool slightly, then shred the meat with forks. Discard bones.
- Strain the broth into a bowl and discard the solids. Set broth aside.
Make the Chicken Bog
- Heat vegetable oil in the same pot over medium heat.
- Add the chopped onion and bell peppers and cook for 5 to 10 minutes until softened.
- Add minced garlic, paprika, and sliced andouille sausage. Stir and cook for about 30 seconds until fragrant.
- Add the rinsed rice and stir for 1 minute to lightly toast.
- Add 1 quart of the reserved chicken broth, shredded chicken, chicken bouillon cube, season salt, and black pepper. Stir well.
- Bring to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally, until the rice is fully cooked.
- Remove from heat and let rest briefly. Stir to loosen the rice.
Video
Recipe Tips
Related
Looking for other recipes like this? Try these:
Leave a Reply