Chicken Bog

Carole Davis


In South Carolina every family has their own recipe for this dish. This is my favorite by far. This is a good cold weather meal and can be easily made with leftovers. This was given to me by a friend's great Grandmother who lived in Charleston.

☆☆☆☆☆ 0 votes
15 Min
25 Min
Stove Top


chicken breats cooked and cubed
chicken thighs, skinless and boneless shredded
3 1/2 c
chicken broth
2 Tbsp
olive oil, extra virgin
4 stalk(s)
celery sliced
shallot diced
4 stalk(s)
green onion sliced, keep whites and green tops separate
3 Tbsp
minced garlic
1 tsp
curry powder
1/2 tsp
1 1/2 c
uncooked white rice
1/2 c
golden raisins
1/2 c
half and half
1/2 lb
andouille sausage, sliced


1Either use precooked chicken or boil breasts and thighs with water to cover. Add 2 bay leaves, a small carrot and a small onion to the water for flavor. You can use this broth in place of store bought. Broth can be frozen for 3 months for other dishes.
2Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.
3Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.
4Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.
5Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes. Add 1/2 cup of half and half for creaminess.
6Remove rice from heat and stir in cooked chicken, sliced sausage, raisins, green onion tops, and celery mixture until well blended.

About Chicken Bog

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom
Hashtag: #hearty-meal