I never knew I would be the broker that shared recipes… but by popular demand after my pickled okra recipe, here we are. This article not only shares the simple way I cook delicious chicken bog but also discusses the history and folklore of this incredible local dish. Enjoy!

I grew up eating chicken bog and the recipe varies from person to person. It wasn’t until later in life that I realized it was hyper local… meaning, no one had ever heard of it if they were from more than 50 miles away. What is chicken bog? It's a one pot dish of chicken, rice, and sausage, cooked together in a well-seasoned chicken broth until the rice soaks up all the flavor. The name comes from the "boggy" texture. It's not soupy like a stew, but not fluffy like plain rice either; it sits somewhere moist and sticky in between. 

There’s quite a few origin legends of how chicken bog was first created. Some say it’s based on a dish called perlo and originated in Georgetown from African slaves. Or maybe it was a French chicken and rice dish from Huguenot Protestant settlers. Other folk lore will tell you that you have to steal a neighbor’s chicken and use it in order for it be an accurate recipe. Full disclosure, I’ve never stolen a chicken. My mother would say you have to use an old hen that has stopped laying eggs for the best flavor. There’s debates over the sausage type, white meat versus dark meat chicken, yellow rice versus white rice, short grain versus long grain and the list goes on and on. 

There was a local revolt when a popular southern magazine included garden peas. So while I won’t criticize most people’s recipes… I know that adding garden peas is too far. It was an abomination and I worry for their souls. I count myself lucky to know how to cook chicken bog. Is my recipe the best? Maybe, maybe not. I’ve eaten at too many church potlucks to be so arrogant and call mine the best. But it’s good… really good and I’m happy to share it with you. 

Put the following in a crock pot for at least 6 hours or cook down in a large stock pot until the chicken easily falls of the bone:

A whole chicken

3 pounds of sliced smoked sausage

1 large diced yellow onion

1 packet of onion soup mix

2 tablespoons of chicken bouillon

Tablespoon each of salt, seasoning salt and garlic salt

5 cups of water

After 6 hours, debone the chicken and return it to the pot. Add in 2 cups of long grain, white rice. Bring to a boil, cover and simmer for 35 minutes. Don't open the lid and move it off the burner and let it sit for another 30 minutes.

Serve with green beans or peas and snaps, sliced white bread or rolls and don’t forget to season it with hot sauce. 

Congratulations! You’re almost a local. If you can learn how to accurately say Horry, Winyah, Socastee and Waccamaw, I’ll consider sharing my shrimp and grits recipe.