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South Carolina's chicken bog simmers chicken, sausage, and rice together in a one-pot family classic. This protein-packed, budget-friendly dish is comforting, simple, and a beloved Lowcountry tradition.
Add the chicken thighs, water, salt, bay leaf, and a generous pinch of black pepper to a large Dutch oven or heavy pot. Bring to a boil, skimming off any foam, then lower heat and simmer uncovered for 45 minutes.
Remove chicken from the pot and set aside to cool slightly. Strain and reserve the broth in the pot, discarding bay leaf. Shred the chicken into bite-sized pieces, discarding bones.
Heat the pot over medium heat. Add diced onion, celery, and carrot. Sauté for 5 minutes, stirring often to soften but not brown.
Add sliced smoked sausage and cook for another 5 minutes, stirring to release the sausage’s flavor into the vegetables.
Add the rice, shredded chicken, garlic powder, and black pepper to the pot. Pour in reserved broth (should be about 5 cups; if needed, add water to total 5 cups). Stir well and bring to a boil.
Reduce heat to low, cover tightly, and simmer gently for 25–30 minutes until rice is tender and most liquid is absorbed. Avoid stirring to prevent mushiness.
Let the chicken bog rest off the heat, covered, for 10 minutes. Fluff gently with a fork and serve hot.
