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chicken bog

Chicken Bog

Chicken bog is a traditional dish originating from South Carolina. Although there are numerous variations on the dish, its three staples include chicken, sausage, and rice. A traditional recipe from the Loris Chamber of Commerce lists the following ingredients: water, salt, onions, chicken, long-grain white rice, smoked sausage, chicken bouillon, and Italian-style seasonings.


- 1 lb chicken breast, cut into bite-sized pieces

- 1 cup white rice

- 1 onion, chopped

- 1 green bell pepper, chopped

- 1 clove garlic, minced

- 1 can (14 oz) diced tomatoes

- 1 cup chicken broth

- 1 tsp dried thyme

- 1 tsp dried oregano

- 1 tsp smoked paprika

- Salt and pepper

- Olive oil

- Optional: hot sauce for serving


1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.

2. Season the chicken pieces with salt and pepper, then add them to the pot. Cook for about 5 minutes, until the chicken is browned on all sides.

3. Remove the chicken from the pot and set aside.

4. In the same pot, add the chopped onion, bell pepper, and garlic. Cook for about 2-3 minutes, until they start to soften.

5. Add the diced tomatoes, chicken broth, dried thyme, dried oregano, smoked paprika, and salt and pepper to taste. Stir to combine.

6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes.

7. Add the uncooked rice to the pot, stirring well to combine with the other ingredients.

8. Return the chicken to the pot, stirring it into the rice mixture.

9. Cover the pot and let it cook for about 20 minutes, or until the rice is fully cooked and the liquid has been absorbed.

10. Once done, remove from heat and let it sit for 5 minutes before serving.

11. Serve the chicken bog hot, garnished with a sprinkle of dried thyme and a dash of hot sauce, if desired. Enjoy!

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