Chicken bog recipe is a Southern dish that combines rice and meat with influences from W. Africa and Spain. The element that makes chicken bog different from its ethnic relatives is suggested by its name: it’s a boggy/wet dish and rice stew as opposed to fluffy and dry rice.

What is Chicken Bog?

This single-pot dish is a nice mix of chicken bits, smoky sausage, and rice. Its name comes from the fact that it has a boggy and soup-like texture where large chunks of meat are bogged down in the bounty stock. The rice is simmered slowly in the homemade broth and releases its starch to give the dish a nice creamy consistency that resembles risotto. But there is actually no dairy in this rich and creamy dish!

Some variations of this are chicken perlo, chicken pilau, and chicken pilaf. While these may refer to the same or a very similar chicken and rice dish, we have always known this as “chicken bog”. This rustic and comforting chicken with rice and sausage is always satisfying.

Servings: About 6–8

Ingredients

For Homemade Stock (Optional, but recommended)

• 1 whole chicken (3–4 lbs) or 2 pheasants

• 1 white onion, diced

• 2 celery stalks, sliced

• 4 garlic cloves, minced

• 1 tsp smoked paprika (optional)

• 1 sprig rosemary (optional)

• 1 sprig thyme (optional)

• Salt, to taste

• Water, to cover

For the Chicken Bog

• 2 cups long-grain rice

• 1 quart (4 cups) chicken stock (homemade or store-bought)

• 1 lb smoked sausage, sliced into rounds

• 2 Tbsp butter

• 1 large onion, finely chopped

• 2 garlic cloves, minced

• 3 Tbsp green onion, chopped

• 3 Tbsp fresh parsley, chopped

Instructions

1. Make the Stock (Optional):

• Place the whole chicken (or pheasants) in a large pot. Add onion, celery, garlic, smoked paprika, rosemary, thyme, and enough water to cover.

• Bring to a gentle simmer and skim off any foam that rises to the top.

• Add salt to taste. Simmer, uncovered, for about 2 hours or until the chicken is tender.

• Remove chicken from the pot. Strain the broth through a fine mesh sieve (lined with a paper towel for clarity, if you like). Discard the vegetables.

• Shred the chicken meat, discarding the skin and bones. Set both meat and stock aside.

2. Cook the Chicken Bog:

• In a large, heavy pot or Dutch oven, melt butter over medium heat.

• Add chopped onion and cook, stirring occasionally, until softened and just starting to brown, about 8–10 minutes.

• Stir in garlic, smoked sausage, and the shredded chicken. Cook for 2–3 minutes.

• Add rice, stirring to coat, then pour in 1 quart of the prepared stock (or store-bought stock).

• Bring to a gentle boil, then reduce heat to low. Cover tightly and simmer for 20–25 minutes, or until the rice is tender and the liquid is mostly absorbed. Don’t stir while the rice cooks.

• Remove from heat and let rest, covered, for 5–10 minutes.

• Fluff the bog with a fork, then stir in green onions and parsley. Taste and adjust seasoning if needed.

3. Serve:
Serve hot, garnished with extra green onions or parsley if desired.

Tips

• If you want a richer flavor, brown the sausage before adding the onions.

• This dish keeps well in the fridge and reheats beautifully.

Is there anything more comforting than a good ol; Beef Pot Pie recipe? We don’t think so. Really great pot pies are a challenge to make but this foolproof recipe will yield great results every time. It will be the best beef pot pie you’ve made so far, I promise.

Ingredients

For the Beef Filling

• 3 lbs (1.5 kg) beef chuck steak, cut into 1-inch cubes

• 2–3 Tbsp olive oil

• 2 white onions, finely chopped

• 4 celery stalks, finely chopped

• 2 carrots, peeled and finely chopped

• 4 garlic cloves, minced

• 1 sprig fresh rosemary

• 2 Tbsp all-purpose flour

• 14 oz (400 g) chopped tomatoes (fresh or canned)

• 2 cups beef broth (low sodium if possible)

• 2 tsp mustard

• 1 tsp sugar

• Salt and freshly ground black pepper, to taste

For the Pie Crust

• 14 oz (400 g) frozen puff pastry, thawed

• 1 egg, beaten (for brushing)

Instructions

1. Brown the beef

• Pat the beef cubes dry with paper towels.

• Heat 1–2 Tbsp olive oil in a large pot over high heat.

• Brown the beef in batches (don’t overcrowd) for 3–4 minutes per batch. Remove and set aside.

2. Cook the vegetables

• In the same pot, add another drizzle of oil if needed.

• Add onions, celery, and carrots. Cook for 6–7 minutes, until softened and golden.

• Stir in garlic and rosemary; cook for 1 minute until fragrant.

3. Build the sauce

• Sprinkle flour over the vegetables and stir for 1 minute.

• Return the beef to the pot, then add tomatoes, beef broth, mustard, sugar, salt, and pepper. Stir to combine.

4. Simmer

• Cover with a lid, reduce heat to low, and simmer for 1 ½ hours, stirring occasionally.

• Remove the lid and simmer uncovered for another 30 minutes, until the beef is fork-tender and the sauce is thickened.

5. Assemble the pie

• Preheat the oven to 350°F (180°C).

• Transfer the beef filling into a deep baking dish. (If there’s too much sauce, spoon in just enough to fill the dish without overflowing.)

• Roll out the puff pastry and lay it over the filling. Trim and crimp the edges. Cut a few small slits in the top to vent steam.

• Brush with beaten egg.

6. Bake

• Bake for 20–25 minutes, until the pastry is golden brown and puffed.

7. Rest & serve

• Let the pie rest for 10 minutes before serving. Slice into generous portions and enjoy!

Tips for Success

• Dry the beef before searing — this ensures a rich brown crust.

• For deeper flavor, deglaze the pot with a splash of red wine before adding tomatoes and broth.

• Make the filling ahead of time and store in the fridge for up to 2 days before baking with pastry.

Pin the image below if you like this beef pot pie recipe 🙂

Can You Prepare The Filling for Beef Pot Pie In An Instant Pot Or A Slow Cooker?

1. Slow Cooker. You can make your own pie filling in a slow cooker set at high temp, for 6 hours or until the meat is nice and tender. The sauce may be too thin and liquidly
2. Instant Pot. Choose the meat cooking mode and cook the meat for 30-45 minutes for a natural release. Again, the sauce may not be thick enough so let it reduce and choose the saute mode then add a bit of flour mixed with a bit of water to thicken it.

Chicken Gizzards–in this Southern fried chicken gizzard recipe, the gizzards are tossed in a spicy batter with buttermilk and hot sauce and then coated in a spicy flour mix and finally deep-fried to golden brown sublimity.

These delicious fried chicken gizzards are a staple and favorite dish in Superbowl and festive parties. I’m not sure if anyone would drop by at my place if I hadn’t prepared these. The secret to making them nice and tender is to spare some extra time to pre-boil them. And if you have any leftover broth, you can use it in the freezer.

What is Chicken Gizzard?

If you ever watched chicken nibbling at the ground, they are actually eating small pieces of rock and gravel, which moves through the chicken’s digestive organs and binds to the gizzard.

When the chicken eats something, the gizzard shrinks (like a small hand squeezing), which is necessary to process its food and allow proper digestion.

Now, there is at least one fried gizzard lover for every ten fried chicken lovers. You can easily find these in eateries and so I decided I had to concoct a recipe to honor this special Southern favorite here on my blog.

Chicken gizzards are basically muscled tissue or organs. They are very small and they have a distinct chewy texture and taste. The taste can be described as something similar to dark meat parts e.g. chicken or bird thighs from a whole bird, but harder.

How to prepare Chicken Gizzard?

Due to their chewy texture, I begin this recipe with a buttermilk batter. The acids in it help bring some of the chewiness and hardness down without affecting much its natural taste. Thanks to the incorporation of salt and pepper, the flavor is slightly amplified (it’s best to let these soak in these for some time).

There are three steps involved in seasoning the chicken gizzards. The first stage is adding salt and pepper, then transferring these to the seasoned buttermilk and finally to the flour coating. There is spice and flavor in every single piece of the chicken this way. I also love to add a bit of garlic powder to this to add more flavor. You may also add a kick of heat with cayenne pepper and paprika powder.

The final stage involves frying these to a golden standard. It’s best to use a deep fryer (if you have) so you won’t need to flip them over or work with a spread-out amount of oil in a pan. This will also help them fry evenly from every side.

Crispy Fried Chicken Gizzards

Ingredients

• 1 lb (450g) chicken gizzards

• 2 cups buttermilk

• 2 tsp hot sauce

• 1 ¼ cups self-rising flour

• 1 tbsp + 2 tsp seasoned salt (divided)

• 1 ½ tsp black pepper

• ½ tsp cayenne pepper

• ½ tsp garlic powder

• ½ tsp paprika

• Oil for frying (at least 2–3 inches deep)

Instructions

1. Clean the Gizzards

• Trim off any excess fat.

• Inspect each gizzard for biliverdin—a dark green membrane sometimes present. It’s bitter and must be removed completely before cooking.

• Rinse thoroughly under cold water.

2. Pre-Boil for Tenderness

• Place cleaned gizzards in a large pot of water with 1 teaspoon of seasoned salt.

• Bring to a gentle boil, then reduce to a simmer and cook for 30–40 minutes until tender.

• Drain well and allow to cool slightly.

3. Marinate

• In a large bowl or sealable bag, combine the buttermilk and hot sauce.

• Add the cooled gizzards, making sure they’re fully submerged.

• Cover or seal and refrigerate for at least 2 hours (overnight for best flavor).

4. Prepare the Coating

• In a separate large bag or bowl, mix the flour, remaining seasoned salt, black pepper, cayenne, garlic powder, and paprika.

5. Coat the Gizzards

• Remove gizzards from the marinade, letting excess liquid drip off.

• Toss in the seasoned flour mixture in batches until well coated.

• Place coated gizzards on a parchment-lined baking sheet and refrigerate for 20 minutes to help the coating stick.

6. Fry

• Heat oil in a deep skillet or Dutch oven to 350°F (175°C).

• Fry gizzards in batches for 3–4 minutes per side or until golden brown and crispy.

• Transfer to a paper towel–lined plate to drain.

7. Serve

• Enjoy hot as a snack, appetizer, or party dish. Great with hot sauce or ranch on the side.

Storage Tip: Leftovers can be stored in the fridge for up to 3 days. Reheat in an air fryer or oven for best crispiness.

Love this crispy fried chicken gizzards recipe? 📌 Pin it now and save it for your next comfort food craving!