Sandra This Paula Deen Chicken Bog Recipe is a hearty and savory recipe, which is made with smoked sausage and white rice. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.
Paula Deen Chicken Bog Recipe Ingredients
- 2 teaspoons Paula Deen’s House Seasoning
- 2 teaspoons Paula Deen Seasoned Salt
- 1/2 cup melted butter
- 1 cup chopped onion
- 1 lb smoked link sausage
- 1 (3 lb) quartered chicken
- 1 teaspoon ground red pepper
- 1 teaspoon ground Black pepper
- 3 bay leaves
- 8 cups water
- 3 cups raw white rice
How To Make Paula Deen Chicken Bog
- Combine and boil the base: Slice the sausage into 1/2-inch pieces. In a large stockpot, combine the quartered chicken, sliced sausage, chopped onion, melted butter, and all the seasonings (House Seasoning, Seasoned Salt, red pepper, black pepper). Add the water and the bay leaves. Bring the mixture to a boil, then cover, reduce the heat to a low boil, and cook for 40 minutes.
- Prepare the chicken: Using tongs, carefully remove the cooked chicken pieces from the pot and let them cool slightly on a plate. Once cool enough to handle, pick all the meat from the bones, discarding the bones and skin.
- Cook the rice: Add the raw white rice to the pot with the sausage and broth. Bring it back to a boil, stirring well. Boil for 10 minutes.
- Finish and serve: After 10 minutes of boiling, reduce the heat to low, cover the pot, and let the rice simmer for another 10 minutes, or until it is tender and has absorbed the liquid. Remove the bay leaves, return the picked chicken meat to the pot, and stir to combine.
Recipe Tips
- How do I get the most flavor? The key to a flavorful chicken bog is cooking everything in one pot. The chicken and sausage create a rich, savory broth that the rice then absorbs, infusing every grain with flavor.
- What kind of sausage is best for chicken bog? A good quality smoked link sausage is traditional. For an extra kick of flavor, you could use a smoked andouille sausage.
- How do I keep the rice from getting mushy? Follow the cooking times carefully. Boiling the rice for 10 minutes and then simmering it for 10 minutes is the classic method for getting the right “boggy” texture without it turning to mush.
- Can I use boneless chicken to save time? Yes. You can use boneless, skinless chicken thighs or breasts. Cut them into chunks and add them at the beginning as directed. You will only need to simmer them for about 20-25 minutes before removing them and adding the rice.
What To Serve With Chicken Bog
This hearty one-pot meal is a Southern classic that doesn’t need much else. It’s traditionally served on its own, but also goes well with:
- Warm, crusty bread or cornbread
- A simple green salad with a sharp vinaigrette
- Sautéed collard greens or green beans
How To Store Chicken Bog
Refrigerate: Store leftover chicken bog in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so it will be thicker upon reheating. Reheat: Reheat individual portions in the microwave or on the stovetop over low heat. You may need to add a splash of water or chicken broth to loosen it up.
Chicken Bog Nutrition Facts
- Calories: 620 kcal
- Carbohydrates: 75g
- Protein: 35g
- Fat: 18g
- Saturated Fat: 8g
- Sodium: 1250mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Chicken Bog is a classic one-pot rice dish from the Lowcountry of South Carolina. It gets its name because the chicken and rice are “bogged down” in a rich, savory broth. The final consistency should be moist and thick, but not soupy.
Yes. To increase the heat, you can add more ground red pepper or a few dashes of your favorite hot sauce to the pot along with the other seasonings.
Yes, chicken bog reheats very well, making it a great make-ahead meal for a crowd. The flavors often taste even better the next day.
Try More Recipes:
- Paula Deen Southern Fried Chicken Recipe
- Paula Deen White Chicken Chili Recipe
- Paula Deen Chicken and Rice Casserole Recipe
Paula Deen Chicken Bog Recipe
Description
A classic one-pot Southern comfort dish with tender chicken, smoked sausage, and rice all cooked together in a rich, savory broth.
Ingredients
Instructions
- In a large stockpot, combine the quartered chicken, sliced sausage, onion, butter, all seasonings, and water.
- Bring to a boil, then cover and cook at a low boil for 40 minutes.
- Remove the chicken, let it cool, and then pick the meat from the bones (discard bones/skin).
- Add the rice to the pot, bring back to a boil, and cook for 10 minutes.
- Reduce heat to low, cover, and simmer for another 10 minutes until the rice is done.
- Remove the bay leaves, stir the chicken meat back into the pot, and serve hot.
Notes
- Cooking everything in one pot is the key to the rich, traditional flavor of a chicken bog.
- Use a good quality smoked sausage, like andouille, for the best results.
- The final consistency should be very moist and thick, not dry or soupy.
- This dish tastes even better the next day, so it’s perfect for making ahead.
