Lowcountry Chicken Bog with Long Grain Rice
A comforting South Carolina one-pot dish with tender chicken, smoky halal sausage, and fluffy long grain rice simmered in a rich broth. This hearty stew is perfect for gatherings, offering a rustic yet refined flavor profile rooted in coastal Southern tradition.
- Prep Time: 15
- Cook Time: 60
- Total Time: 75
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Southern / Lowcountry
- Diet: Non-Pork
Ingredients
2 bone-in, skin-on chicken thighs
1 lb ground halal chicken sausage (or plant-based sausage links for a vegetarian version)
1 medium onion, chopped
2 garlic cloves, minced
1 cup long grain rice, uncooked
1 carrot, diced (optional)
1 celery stalk, diced (optional)
2 tbsp smoked paprika
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
6 cups chicken broth (vegetable broth for vegetarian option)
Instructions
Preheat oven to 350°F (180°C)
Sauté onion and garlic in olive oil until softened
Add chicken thighs, salt, and pepper; cook for 10 minutes on each side
Pour in chicken broth and bring to a boil
Cover, transfer to oven, and bake for 30 minutes
Add rice and smoked paprika, stirring to combine
Continue baking, uncovered, for 15-20 minutes until rice is absorbed and broth thickens into a ‘bog’
Notes
For a gluten-free option, ensure all sausage is labeled ‘no gluten’.
Achieve the ideal ‘bog’ texture by adjusting broth as needed (add more for a soupier consistency; reduce stewing time for fluffier rice).
Store leftovers in an airtight container in the fridge for up to 3 days.