By DONNA RIVERS dmrcfield

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

DONNA's Story

Chicken bog is a "SC" dish--named because the chicken is bogged down in the rice. This recipe is quick, inexpensive, and reheats well. I have used it for dinner parties...with people asking if they can have any leftovers to take with them!


1 1/2 lb
chicken tenders, cut in large chuncks(1-2
1 lb
light or low fat smoked sauage or kielbalsa, sliced in 1/2 pieces
1 1/2 qt
chicken broth, low-fat
1 1/2 c
uncooked jasmine or basamti rice
1 medium
onion--chopped fine
salt, pepper, red pepper to taste

Directions Step-By-Step

Place chicken, sausage, onion,chicken broth in large pot, that has a tight cover. Bring to boil, stir occasionally. Allow to cook approx 10 minutes, low boil. Add rice and season (light on salt, pepper and red pepper--easier to add when eating). Stir, and allow to come back to boil. Cover,and reduce to simmer, and allow to cook until mixture is thick.(Approximately 30 minutes)
Reduce heat to lowest setting--will keep until you are ready to serve. If appears dry, add small amount of water and stir--should be the consistency of risotto. Freezes well; reheats--even better next day!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy

  • Comments

  • 1-5 of 5
  • user
    Misti Anderson misti0379 - May 24, 2010
    Does it really only take 1 1/2 cups of uncooked rice? It doesn't seem like enough when you have 1 1/2 QUARTS of broth... I'm making this right now and I added more rice so I'm hoping it turns out.
  • user
    Misti Anderson misti0379 - May 24, 2010
    OK, I used 3 cups of rice and it turned out perfectly! Delicious!
  • user
    Jennifer Mills Jenluvscookin - Jun 12, 2011
    I Live in South Carolina ..In my Chicken Bog I use yellow rice instead of white's really yummy :)
  • user
    P T pteeters - Aug 2, 2012
    I tried this recipe and say it's Family Tested & Approved!
  • user
    DONNA RIVERS dmrcfield - Aug 2, 2012
    Thank you--this is still a family daughters and son-in-laws ask for me to make it when they are home...and want to take the leftovers with them!