Description
This comforting Southern Chicken Bog combines tender shredded chicken, smoky sausage, rice, and veggies all simmered together in a rich, seasoned broth. It’s a one-pot meal that’s cozy, hearty, and packed with flavor.
Ingredients
Units
Scale
- 2 pounds bone-in, skin-on chicken pieces (thighs or drumsticks)
- 12 ounces smoked sausage, sliced
- 1 1/2 cups uncooked white rice
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 tablespoons butter
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon crushed red pepper (optional)
Instructions
- Set a large Dutch oven or stockpot over medium heat.
- Add chicken, onion, bell peppers, garlic, salt, and black pepper. Pour in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes until chicken is tender.
- Remove chicken, let cool slightly, shred meat, and discard skin and bones. Return shredded chicken to the pot.
- Add rice and sausage. Stir, cover, and simmer for 20–25 minutes until rice is cooked and liquid mostly absorbed.
- Stir in butter and crushed red pepper if using. Adjust seasoning to taste.
- Let sit covered for 10 minutes, then serve hot with bread or cornbread.
Notes
- Browning sausage before adding gives deeper flavor.
- Use long grain white rice for best texture.
- Adjust spice level with crushed red pepper or hot sauce.
- Let rest before serving to absorb excess broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg