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South Carolina Chicken bog is traditionally served with white loaf bread and topped with a hot sauce such as Texas Pete. For sides, you can serve it with green beans and corn. If you want to get fancy with it, you can add green onions, Italian seasoning, or other items that you wish.
A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful stock made from slow-cooked chicken. Includes bonus instructions for making a BIG BATCH with 25-30 servings! JUMP TO RECIPE
Learn how to make chicken bog. It's a great way to feed a large crowd. Hearty enough to feed a crowd, this savory chicken dish is flavored with onion, carrots, garlic, and Parmesan for a rich flavor profile. To make chicken bog, you'll need: Olive oil: To sauté the onions, carrots, and garlic. Yellow onion: Gives the dish a savory base.
This Chicken Bog recipe is delicious, super easy, and simple with minimal ingredients. It is a comforting dish of chicken, rice, and sausage.
This is a very, very South Carolina dish. There is even a chicken bog festival in Loris, South Carolina every October. It’s also much simpler to make than a jambalaya, or even a perloo.
When you're feeling "bogged" down, make some chicken bog to cheer yourself up! This recipe is what's called "Lowcountry cooking," a term used in the coastal regions of South Carolina, where chicken bog is often served in restaurants.
"By name it may not sound like much, but chicken bog - a one-pot dish of chicken, smoky sausage, and white rice - is a delicious dish from South Carolina kitchens, packing hearty taste into every last bite." Pat chicken dry with paper towels & season with salt and pepper. Heat oil in dutch oven over medium heat until just smoking.