Chicken Bog

Savor the comforting warmth of Southern cuisine with this classic Chicken Bog recipe—a rich, one-pot meal brimming with tender pulled chicken, smoky sausage, and perfectly seasoned rice. This hearty dish is simmered to perfection in a flavorful broth made from chicken thighs and bouillon, enhanced with aromatic onions, garlic, and a blend of spices including paprika and thyme. The addition of butter adds an indulgent creaminess, while the bay leaf imparts a subtle depth of flavor. Perfect for feeding a crowd, this easy-to-make meal is a quintessential taste of the South, ideal for weeknight dinners or casual gatherings. Simple, satisfying, and soul-warming, Chicken Bog is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 pieces Bone-in, skin-on chicken thighs
• 8 cups Water
• 2 units Chicken bouillon cubes
• 12 ounces Smoked sausage
• 2 tablespoons Butter
• 1 large Onion (chopped)
• 3 cloves Garlic (minced)
• 2 cups Long-grain white rice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 1 teaspoon Dried thyme
• 1 unit Bay leaf

Directions

Step 1

In a large pot or Dutch oven, place the chicken thighs and add 8 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium, cover, and simmer for 25-30 minutes or until the chicken is tender and cooked through.

Step 2

Remove the chicken from the pot and set aside to cool. Strain the broth into a large bowl, discarding any impurities, and return it to the pot. Keep the heat on low. Dissolve the bouillon cubes in the hot broth.

Step 3

Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken into bite-sized pieces and set aside.

Step 4

Slice the smoked sausage into 1/4-inch rounds and add it to the pot with the broth. Let it simmer gently for 5 minutes to infuse the broth with flavor.

Step 5

In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 6

Add the sautéed onion and garlic to the pot with the broth. Stir in the rice, salt, black pepper, paprika, thyme, and the bay leaf.

Step 7

Reduce the heat to low, cover the pot, and let the rice cook for 15-20 minutes or until tender. Stir occasionally to prevent sticking.

Step 8

Once the rice is cooked, gently fold the shredded chicken into the pot. Let it simmer for another 5 minutes to heat through and blend the flavors.

Step 9

Remove the bay leaf and taste the dish. Adjust the seasoning, if needed. Serve hot and enjoy!

Nutrition Facts

Serving size	(3773.1g)

Amount per serving	% Daily Value*
Calories	3898.6

Total Fat 268.0g	0%
Saturated Fat 87.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1032.9mg	0%
Sodium 11379.6mg	0%
Total Carbohydrate 142.1g	0%
Dietary Fiber 6.3g	0%
Total Sugars 10.6g
Protein 223.5g	0%

Vitamin D 4.5IU	0%
Calcium 396.6mg	0%
Iron 20.1mg	0%
Potassium 3170.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 23.1%

Carbs: 14.7%