Carolina Chicken Bog
Cozy, comforting, and bursting with Southern charm, Carolina Chicken Bog is a one-pot wonder that combines tender shredded chicken, smoky sausage, and perfectly cooked rice, all infused with aromatic spices and a rich chicken broth. This iconic dish from the Carolinas is a true crowd-pleaser, blending the creamy texture of a rice pilaf with the heartiness of a stew. Enhanced by sautéed onions, celery, and garlic, plus a hint of paprika and fresh parsley for garnish, this recipe delivers bold flavors in every bite. Easy to make yet deeply satisfying, it’s the perfect dish for family gatherings, weeknight dinners, or cozy evenings at home. Serve up a steaming bowl of this Southern classic and experience comfort food at its finest! Perfect keywords: "Carolina Chicken Bog recipe," "Southern chicken and rice dish," "classic comfort food."
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Recipe Information
Ingredients
- 1 (about 4 pounds) whole chicken
- 1 pound, sliced into rounds smoked sausage
- 1 large, diced onion
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 2 cups long-grain white rice
- 8 cups chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 bay leaves
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Place the whole chicken in a large pot and cover with 8 cups of chicken broth. Add one of the bay leaves and bring to a boil over medium-high heat. Reduce to a simmer, cover, and cook for 45-60 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot and let cool. Strain the broth and set it aside. Once the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces.
In the same pot, melt 2 tablespoons of butter over medium heat. Add the sausage slices and cook until lightly browned, about 4-5 minutes. Remove the sausage and set aside.
In the same pot, add the diced onion, celery, and garlic. Cook for 4-5 minutes, stirring occasionally, until softened and fragrant.
Return the strained chicken broth to the pot. Add the rice, shredded chicken, cooked sausage, black pepper, salt, paprika, and the second bay leaf. Stir to combine well.
Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Remove the bay leaf and give the chicken bog a final stir. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 11975 mg | 521% | |
| Total Carbohydrate | 156.6 g | 57% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3677 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
