If you’re on the hunt for a comforting, hearty dish that feels like a warm hug on a plate, you’re in the right place. This Chicken Bog with Sausage and Rice Recipe is an absolute gem—full of flavor, easy to make, and perfect for gathering everyone around the table. Whether you’re new to Southern comfort foods or a longtime fan, you’ll find that this recipe ticks all the boxes for a satisfying weeknight dinner or a weekend feast. Trust me, once you try it, you’ll want to make it over and over.
Why You’ll Love This Recipe
- Rich, Flavorful Broth: Slow-simmered chicken and sausage create a broth packed with deep, savory notes.
- One-Pot Wonder: Easily cooked in one pot, making cleanup a breeze without sacrificing taste.
- Perfect Comfort Food: This dish delivers that cozy, soul-satisfying feeling we all crave on chilly days.
- Customizable: You can tweak the sausage, spices, or veggies to suit your family’s tastes easily.
Ingredients You’ll Need
This Chicken Bog with Sausage and Rice Recipe brings together simple, trusty ingredients that complement each other beautifully. You don’t need fancy stuff here—just good quality basics, which means it’s easy to shop for. Fair warning: you might get hooked on smoked sausage after this!
- Water: The base for simmering the chicken, which extracts loads of flavor when combined with other aromatics.
- Salt: Essential for seasoning and pulling out the depth from the broth.
- Celery: Adds fresh, subtle aromatic notes to the broth.
- Yellow Onion: Used twice—once in the simmer and again for frying—adds sweetness and richness.
- Garlic: Fresh garlic amps up the savory depth in this dish.
- Whole Chicken: I use a 3-4 pound bird for just the right balance of meat and broth fat.
- Chicken Broth: Enhances the flavor for cooking the rice and tying everything together.
- Chicken Bouillon Cubes: A secret weapon that boosts umami without overpowering.
- Butter: For browning the sausage and onions—adds richness and that lovely golden crust.
- Smoked Sausage: The star sidekick—with smoky, spicy flavor that pairs perfectly with chicken.
- Long-Grain White Rice: Cooks up fluffy and absorbs all the amazing broth flavors.
- Green Onion: Freshness and a slight bite to contrast the hearty dish.
Variations
I love how versatile this Chicken Bog with Sausage and Rice Recipe is—you can really make it your own depending on what you have or what your family prefers. I’ve tried a few variations over time, and I encourage you to experiment too!
- Using Andouille Sausage: I swapped in Andouille once for a spicier kick and my family went crazy for the smoky heat.
- Adding Vegetables: Throw in some diced bell peppers or mushrooms during the sausage browning step for extra texture and nutrients.
- Brown Rice: If you want a whole-grain twist, brown rice works but will need extra cooking time and more broth.
- Herbs & Spices: A pinch of cayenne or smoked paprika can lift the dish to a whole new level if you want a little more warmth.
How to Make Chicken Bog with Sausage and Rice Recipe
Step 1: Build a Flavorful Chicken Broth
Start by placing water, salt, chopped celery, ¾ cup of onion, and fresh garlic in a large pot. Bring it all to a gentle simmer—remember, you don’t want to boil the chicken because that can make it tough. Add the whole chicken, keeping the heat low, and let it simmer for about an hour. During this time, skim off any foam that rises to keep the broth clear and tasty. I learned the hard way that stirring too much or turning up the heat ruins the texture, so patience is key here.
Step 2: Prepare the Chicken and Strain the Broth
Once your chicken is cooked through and tender, carefully remove the chicken and vegetables from the pot. Strain the broth through a sieve—you want a smooth, flavorful stock without bits of celery or onion. Then, pick off the skin and bones from the chicken and chop the meat into bite-sized pieces. Set this aside as it’s going to be the heart of your dish.
Step 3: Brown the Sausage and Onions
In a large Dutch oven or a heavy-bottomed pot, melt the butter over medium heat. Add the sliced smoked sausage and the remaining ¾ cup of diced onion. Fry until everything is nicely browned and smelling incredible—this step caramelizes the sausage and onions, bringing out those rich flavors that make the dish unforgettable.
Step 4: Combine and Simmer with Rice
Pour the strained chicken broth and chicken bouillon cubes into the sausage and onion mixture, stirring to combine. I pour in about 7 cups of broth here to give the rice enough liquid to cook properly. Stir in your rice and chopped green onions, then carefully fold in the chopped chicken. Bring everything to a gentle simmer, cover it up, and let it cook for roughly 20 minutes. Be sure to stir gently once or twice during cooking to prevent the rice from sticking to the bottom.
Step 5: Finish and Garnish
When the rice is tender and has absorbed most of the liquid, check the consistency—if it feels too thick, add a bit more broth to loosen it up. I usually finish with a sprinkle of fresh diced parsley and extra green onion for a pop of color and freshness. You’ll absolutely love how all those flavors meld together into one cozy, flavorful pot of goodness.
Pro Tips for Making Chicken Bog with Sausage and Rice Recipe
- Keep the Simmer Gentle: I’ve learned that boiling the chicken kills the tenderness, so always keep heat low and steady.
- Brown the Sausage Well: Browning adds intense flavor—don’t rush this step or you’ll miss out on that rich smokiness.
- Watch Your Rice Liquid Ratio: If your rice looks dry while cooking, don’t hesitate to add more broth; it’s better than ending up with burnt rice.
- Skim the Fat: Removing excess fat after cooking makes the dish lighter and lets the flavors shine through more cleanly.
How to Serve Chicken Bog with Sausage and Rice Recipe
Garnishes
I love topping this dish with plenty of fresh green onions and parsley because it adds that vibrant pop of color and a fresh, slightly peppery bite. Sometimes, I’ll even sprinkle a tiny pinch of cayenne for a little heat, but that’s all about personal preference. The key is fresh garnishes—never skip them!
Side Dishes
This Chicken Bog with Sausage and Rice Recipe is pretty much a complete meal on its own, but my family loves pairing it with simple sides like collard greens, cornbread, or even a crisp garden salad. If I’m feeling indulgent, some fried okra or pickled vegetables set the meal just right.
Creative Ways to Present
For special occasions, I’ve served Chicken Bog in individual rustic ramekins topped with a sprinkle of extra sausage and finely chopped herbs. It makes the experience feel elevated while staying true to its humble Southern roots.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover Chicken Bog in airtight containers in the fridge. It keeps perfectly for about 3 to 4 days. The flavors actually seem to deepen overnight, so sometimes leftovers taste even better the next day!
Freezing
I’ve frozen this dish successfully to enjoy later—just portion it into freezer-safe containers or zip-top bags. When you defrost and reheat, it retains nearly all its flavor and texture, which is a huge bonus when life gets busy.
Reheating
To reheat, I prefer warming it gently in a saucepan over low heat with a splash of chicken broth or water to revive the moisture. Microwaving works too, but the stovetop method keeps the rice from drying out and helps blend the flavors beautifully again.
FAQs
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What type of sausage is best for Chicken Bog with Sausage and Rice Recipe?
Smoked sausage is the traditional and preferred choice because it adds a wonderful smoky flavor that complements the chicken beautifully. Kielbasa, Andouille, or any smoked pork sausage work great—but avoid fresh sausage varieties, as they don’t develop the same depth of flavor when browned.
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Can I make Chicken Bog with Sausage and Rice Recipe without a whole chicken?
Absolutely! You can use bone-in, skin-on chicken thighs or legs, which still impart good flavor to the broth. Just adjust the simmering time accordingly—usually 45 minutes is enough for thighs. Boneless chicken breasts aren’t ideal as they don’t give as rich a broth.
- How do I know when the rice is perfectly cooked?
The rice should be tender but not mushy after about 20 minutes of simmering with the broth and chicken. Check it by tasting; if it’s still hard or chewy, add a bit more broth and cook a few minutes longer. Stir gently to prevent sticking.
- Can I make this recipe gluten-free?
Yes! Ensure the sausage you choose is gluten-free (many are, but always check labels), and use gluten-free chicken bouillon or skip it altogether in favor of homemade broth.
- What sides go best with Chicken Bog?
Classic Southern sides like collard greens, cornbread, fried okra, or a crisp salad pair wonderfully with this dish. They balance the richness and add a nice variety of textures and flavors.
Final Thoughts
This Chicken Bog with Sausage and Rice Recipe holds a special place on my dinner table—it’s that go-to recipe that never fails to bring smiles and requests for seconds. It’s filling, flavorful, and downright comforting in every bite. If you’re looking for a homey, satisfying dish that’s easy to make and packs a big flavor punch, give this recipe a try. I promise you’ll be as hooked as my family and me!
Print
Chicken Bog with Sausage and Rice Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Description
Chicken Bog is a comforting and flavorful Southern one-pot dish featuring tender chicken, smoky sausage, and long-grain white rice simmered together in a fragrant broth with aromatic vegetables. This hearty recipe is perfect for family gatherings and embodies classic Lowcountry cooking.
Ingredients
Broth and Chicken
- 4 cups water
- 1 tablespoon salt
- ¾ cup celery, chopped
- 1 ½ cups yellow onion, chopped (divided in half)
- 2 tablespoons fresh garlic, diced
- 1 whole chicken (3 to 4 pounds)
- 4 cups chicken broth
- 2 cubes chicken bouillon
Main Ingredients
- ¼ cup butter
- ½ pound smoked sausage, sliced
- 4 cups long-grain white rice
- 3 tablespoons fresh green onion, diced
Optional Garnish
- Fresh diced parsley
- Additional fresh green onion, diced
Instructions
- Prepare Broth and Aromatics: Place water, salt, celery, ¾ cup of the chopped onion, and garlic in a large pot. Bring the mixture to a simmer over medium heat to develop flavors.
- Simmer Chicken: Add the whole chicken to the pot and maintain a gentle simmer without boiling to ensure tender meat. Simmer for about 1 hour, skimming off any foam from the surface and discarding it.
- Remove and Strain: Carefully remove the chicken and vegetables from the pot. Strain the liquid through a sieve to create a clear broth. Remove the chicken skin and bones, then chop the meat into bite-size pieces and set aside.
- Defat Broth: Skim off any excess fat from the strained broth to keep the dish balanced.
- Cook Sausage and Onions: In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the sliced smoked sausage and the remaining ¾ cup of diced onion and cook until browned and fragrant.
- Add Broth and Bouillon: Stir in the chicken stock and chicken bouillon cubes, blending well with the sausage and onions.
- Combine Ingredients: Add 7 cups of the prepared chicken broth to the sausage mixture. Then stir in the rice, chopped green onions, and the chopped cooked chicken pieces, mixing gently.
- Simmer Rice Mixture: Bring the pot to a light simmer, cover it, and cook for about 20 minutes. Stir gently once or twice during cooking to prevent sticking. If the mixture becomes too thick, add additional broth as needed.
- Final Touches: Once the rice is tender and the moisture mostly absorbed, remove from heat.
- Garnish and Serve: Garnish with fresh diced parsley and additional green onions if desired before serving.
Notes
- Make sure not to boil the chicken during the initial simmer to keep the meat tender.
- Use a heavy-bottomed pot or Dutch oven to prevent the rice from burning.
- If using low-sodium broth, adjust salt to taste at the end to avoid oversalting.
- Chicken bog can be made ahead and reheated—just add a splash of broth when reheating to loosen the rice.
- For extra flavor, smoked sausage can be substituted withAndouille or any smoked kielbasa.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Thirty-eight grams
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
