Entree: United States – Alabama – Chicken Bog

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 12 oz (340 g) smoked pork sausage (ring or kielbasa), sliced 1/2 in (1 cm) thick
- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 4 cups (960 ml) low-sodium chicken stock, hot
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large yellow onion, diced, about 1 1/2 cups (200 g)
- 2 celery stalks, diced, about 1 cup (100 g)
- 3 garlic cloves, minced (approx. 9 g)
- 2 bay leaves
- 2 tsp (10 ml) kosher salt, adjust to taste
- 1 1/2 tsp (7.5 ml) freshly ground black pepper, plus more to finish
- 1/4 tsp (1.25 ml) cayenne pepper (optional, for a mild heat)
- 1 cup (150 g) frozen green peas, optional, thawed
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Short Description:
A one-pot Alabama classic of bone-in chicken, smoked sausage, and long-grain rice cooked together until tender and peppery. Rich, comforting, and finished with bright parsley and a hit of black pepper.

Regional Notes:
This Alabama version uses bone-in chicken and a smoked pork sausage cooked together with rice and seasoned heavily with black pepper and a touch of cayenne—typical of central and southern Alabama "bog" preparations. Unlike some Lowcountry or Carolina pilau-style dishes, Chicken Bog here emphasizes a pepper-forward, sausage-and-chicken mix rather than relying on seafood or heavy tomato seasoning.

1. Pat chicken pieces dry and season lightly with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper.
2. In a large heavy pot or Dutch oven over medium-high heat, warm the vegetable oil and 1 tbsp (14 g) butter. Brown the chicken pieces in batches, skin-side down first, about 4–5 minutes per side until golden. Transfer browned chicken to a plate.
3. Add the sliced smoked sausage to the pot and brown briefly, about 3 minutes, to render some fat. Remove sausage and set aside with the chicken.
4. Reduce heat to medium, add remaining 1 tbsp (14 g) butter. Add the diced onion and celery and cook until softened, about 5–6 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
5. Stir the rinsed rice into the aromatics and toast lightly for 1–2 minutes, stirring so the rice is coated in fat and flavors.
6. Return the sausage to the pot and nestle the browned chicken pieces back among the rice. Add the hot chicken stock, bay leaves, remaining 1 tsp (5 ml) salt (or to taste), 1 tsp (5 ml) freshly ground black pepper, and the cayenne if using. Stir gently to distribute.
7. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F / 74°C).
8. Remove the pot from heat. Carefully lift out the chicken pieces and set aside to cool slightly. Discard bay leaves.
9. When cool enough to handle, shred the chicken meat off the bones and discard bones and skin. Return the shredded chicken and the browned sausage slices to the pot. Stir in the thawed peas (if using) and adjust seasoning with additional salt and plenty of freshly ground black pepper to taste.
10. Let the bog rest, covered, for 5 minutes to meld flavors. Sprinkle with chopped parsley and serve hot.