Chicken Bog

Chicken Bog, a fun name for a tasty and easy dish, is my kind of cooking. This 1-skillet chicken meal is hearty, delish, and is ready in about 30 minutes. This recipe has been around forever for a good reason: it’s just that tasty. If you’ve got rice and chicken, you can make this simple and hearty dish!

Loaded with tender chicken, some veggies, and savory rice, you can totally cheat and use a rotisserie chicken but take the extra time to poach your own chicken. You can use the poaching liquid in the rice which infuses every bite with amazing flavor.

My family loves this meal, and it usually makes enough for a couple of lunches the next day. To keep costs low, I buy whole chickens when they’re on sale, and then I cook one in the instant pot until it’s shreddable tender. You could also use rotisserie chicken. The key is to keep it simple, so whichever works best for you.

History

The exact year Chicken Bog was first made is difficult to pinpoint, as it is rooted in Southern cooking traditions that evolved over time. However, Chicken Bog is believed to have been created sometime in the late 1700s to early 1800s in the Pee Dee region of South Carolina. The dish likely emerged during the height of rice cultivation in the state, when rice was a staple crop of the region, grown on large plantations along with other crops like indigo and cotton.

Ingredients

• Olive oil
• Yellow onion – Diced.
• Carrots – Diced.
• Garlic – Minced.
• Long-grain white rice – Uncooked.
• Kosher salt
• Freshly ground black pepper – To taste
• Chicken broth – If you’re poaching your own chicken, use the poaching liquid.
• Cooked shredded chicken – about 1 whole chicken.
• Fresh parsley – Chopped.
• Fresh lemon juice
• Parmesan cheese – Optional, shredded.

How To Make Chicken Bog

1. Heat the olive oil in a Dutch oven or a heavy-bottomed pot over medium-high heat.
2. Add the diced onion and carrots to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 4 minutes.
3. Stir in the minced garlic, raw rice, salt, and black pepper. Cook until the garlic becomes fragrant and the rice begins to get golden brown, about 3 minutes.
4. Pour in the chicken stock or broth and bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes, or until the rice is mostly cooked.
6. Uncover the pot and stir in the shredded chicken and cook for an additional 5 minutes, or until the chicken is heated through.
7. Top the Chicken Bog with freshly chopped parsley, shredded Parmesan cheese, and a splash of lemon juice. Serve the dish hot and enjoy!

Step-By-Step Process

Chef Jenn’s Tips

• Parmesan cheese adds a nutty flavor to the dish but you can skip this if you want to keep the recipe dairy-free.
• Don’t rush toasting the rice. It brings out a nutty flavor that adds depth to the dish.
• Use rotisserie chicken to save time, but feel free to use any shredded or diced cooked chicken you have on hand.

Make It A Meal

This Chicken Bog is already a complete meal, but you can easily jazz it up with some sides. Serve it with a light side salad, roasted vegetables, or even some homemade cornbread for an extra Southern touch. The hearty flavors of the chicken and rice pair perfectly with crisp greens and simple sides. You can also serve it with a glass of white wine for a more elegant meal, or keep it casual with sweet iced tea for a classic Southern feel.

Storage

Leftovers are even better the next day! Store your Chicken Bog in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot on the stove over low heat, stirring occasionally. You may need to add a little extra chicken stock to keep the rice from drying out.