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.