5 Ingredient Chicken Bog

Chicken Bog, Chicken Perlo, Chicken Pilaf, whatever you want to call it… Chicken Bog is officially what we call it here and it is one of our absolute favorite dishes that’s perfect for any season and makes the perfect “comfort meal” as Shawn always says.

Coming from Virginia to South Carolina, I had NEVER heard of “chicken bog” but quickly found out and going to a “Bog-Off” is one of our favorite things to do on Sundays here in Murrells Inlet.

There are SO many different ways to make a chicken bog, but when cooking for just your family, I have found this simple way is very easy and just as good. Plus. it is one of those meals that is even better the next day!

(for a family of 4)
1 Box of Uncle Bens Rice
1 Polish Kielbasa Sausage (sliced)
1 Hot Kielbasa Sausage (sliced), use 2 Polish Kielbasa Sausage if you are not into spicy sausage
1 Yellow Onion
6 Chicken Breasts (I normally do a whole chicken cut up but our grocery store was out, so the breasts will work fine)
4 Chicken Bouillon cubes

 

Step 1: Slice your sausage + chop your onion

Step 2: Fill a pot with water, again I like using the Flower Market 7 qt. Pot from Mackenzie-Childs, it’s pretty and the perfect size for us.

Step 3: Cut your fat off your chicken and add to water with chicken bouillon, salt, and pepper

Step 4: While chicken is boiling, fry your sausage and once fried brown your onions in the sausage grease

Step 5: Your chicken should be done boiling by now, strain your broth into a bowl and let chicken cool

Step 6: Add 3 1/2 cups of chicken broth back to your pot

Step 7: Add sausage and onion to broth

Step 8: Shred your chicken once it has cooled and now add your chicken to the broth.

Step 9: Add 1 1/2 cup of rice to the pot and let it cook until rice is done. If there is still broth, put the heat on low and let it keep cooking-the broth will soak up in the rice + chicken + sausage. The longer it sits and soaks, the better I think!

I serve our Chicken Bog with either pickled beets and collards (this is my lunch, I have a meeting tonight so will not be home but I will make greens for Shawn to have for dinner with his beets and bog) or stewed tomatoes and green beans. But I ALWAYS serve it with Sweet Hawaiian Rolls- they are our FAVORITE! I also add Texas Pete on top (at the end). Shawn uses Franks Hot Sauce or Peppered Vinegar. I have had it all ways, I just seem to like the Texas Pete best.

I cannot wait to hear if this is your first time hearing of “Chicken Bog” or making and seeing how you and your family like it! It is so easy and I love to also serve this at get togethers with friends and/or at parties. For Christmas a couple of years ago we had a party and had BBQ and Chicken Bog with sides. It was SO good! Here in South Carolina, on any buffet you can always find this and sometimes it may only count as a “side” so you get double meats, hehe! Anyways, ENJOY!