Entree: United States – South Carolina; Southern United States – Chicken Bog

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

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 country sausage (kielbasa or local smoked sausage), sliced 1/2 in (1 cm) thick
- 3 tbsp (45 ml) vegetable oil or bacon drippings
- 1 large yellow onion, chopped, about 10 oz (280 g)
- 1 green bell pepper, seeded and chopped, about 6 oz (170 g)
- 2 celery stalks, sliced, about 3 oz (85 g)
- 4 cloves garlic, minced
- 2 cups (370 g) Carolina Gold rice, rinsed until water runs clear
- 5 cups (1.2 L) low-sodium chicken stock (plus up to 1/2 cup / 120 ml more if needed)
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 3 sprigs fresh thyme
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper, optional for heat
- 2 tbsp (30 ml) apple cider vinegar or lemon juice (optional, brightens flavor)
- 1/4 cup (15 g) fresh parsley, chopped
- 3 scallions (green onions), thinly sliced, for garnish

Instructions

Short Description:
A hearty, stew-like one-pot of chicken, smoked sausage, and Carolina Gold rice cooked together with aromatics and spices until thick and comforting. This rustic Lowcountry dish is served hot and garnished with fresh herbs and scallions.

Regional Notes:
This South Carolina version uses Carolina Gold rice, whose nutty texture and absorption are central to the dish, and traditionally features a whole chicken and local smoked country sausage for deep flavor. The result is thicker and more stew-like than some other regional rice-and-chicken dishes because the rice is cooked directly in the seasoned cooking liquid with the chicken.

1. Pat the chicken pieces dry and season lightly with a pinch of salt and black pepper. In a large heavy pot or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) of the oil until shimmering.
2. Brown the chicken in batches, skin-side down first, about 4–5 minutes per side until golden. Transfer browned pieces to a plate and set aside. Reserve rendered fat in the pot.
3. Add the remaining 1 tbsp (15 ml) oil if needed. Add the sliced smoked sausage and brown lightly, 2–3 minutes. Remove and set aside with the chicken.
4. Reduce heat to medium. Add the chopped onion, bell pepper, and celery to the pot and cook, stirring, until softened, about 5–7 minutes. Add the garlic and cook 30–45 seconds until fragrant.
5. Return the chicken and sausage to the pot. Pour in the chicken stock (start with 5 cups / 1.2 L), add the bay leaves and thyme, and bring to a gentle boil. Scrape any browned bits from the bottom of the pot.
6. Stir in the rinsed Carolina Gold rice. Reduce heat to low, cover the pot, and simmer gently for 25–30 minutes without stirring excessively, until rice is tender and has absorbed most of the liquid. Check after 20 minutes and add up to 1/2 cup (120 ml) more stock or hot water if the mixture is too dry before the rice finishes cooking.
7. Remove the pot from heat. Carefully lift out the chicken pieces and set aside to cool slightly. Remove and discard bay leaves and thyme sprigs if used.
8. When cool enough to handle, remove skin and bones from the chicken and shred the meat. Return the shredded chicken to the pot and stir to combine. If using, stir in the apple cider vinegar or lemon juice to brighten the flavor.
9. Taste and adjust seasoning with additional salt, pepper, or cayenne as desired. Stir in the chopped parsley.
10. Let the Chicken Bog rest, covered, 5 minutes to meld flavors. Serve hot, garnished with sliced scallions.