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One-Pot Carolina Chicken Bog
recipe

One-Pot Carolina Chicken Bog

Serves: 6

Hands On Time: 

Total Time: 

Ingredients

2 tablespoons extra-virgin olive oil
1 pound smoked sausage, sliced 1/2 inch thick
2 shallots, thinly sliced
8 cloves garlic, thinly sliced
4 sprigs fresh thyme, leaves stripped and chopped
1 1/2 cups sliced okra
1 (14.5-ounce) can diced tomatoes, drained
2 ears yellow corn, kernels cut from cob
2 cups long-grain white rice
1/2 cup white wine
4 cups low-sodium chicken broth, plus more as needed
1 whole rotisserie chicken, skin removed and meat pulled from the bone
4 tablespoons unsalted butter
1/4 cup chopped fresh Italian parsley, plus more for serving
Kosher salt and freshly ground black pepper

Instructions

In a large Dutch oven or other large pot, heat the olive oil over medium heat. When the oil is hot, add the sausage and cook, stirring occasionally, until very deeply browned, about 5 minutes. Stir in the shallots and cook, stirring frequently, until translucent, about 2 minutes. Stir in the garlic and thyme and cook until fragrant, about 2 minutes. 

Add the okra, tomatoes and corn, and cook, stirring occasionally, until the okra has softened, about 10 minutes. Stir in rice and cook until the grains are toasted and translucent, about 1 minute. Add the wine and cook, stirring, until it is partially evaporated, about 30 seconds. Add the chicken broth and bring the mixture to a simmer. Cover the pot, reduce the heat to medium-low and cook, stirring occasionally, until the rice is tender, about 25 minutes.

Fold in the chicken and continue to cook, uncovered, until the chicken has heated through. Add more chicken broth, as needed, if you prefer a slightly soupier dish. Turn off the heat and stir in the butter and parsley. Season to taste with salt and pepper. Serve garnished with additional parsley.

Photo Credit: Maura Friedman


About the recipe

Originating around Myrtle Beach, South Carolina, chicken bog is a distant cousin to chicken purloo (or pilaf), which consists of pulled chicken cooked together with rice and sausage. The term “bog” reflects the moisture level of the dish, as it is slightly soupier or “boggier” than a traditional purloo. While you could always use a whole raw chicken to create a stock and then pull the meat, you can achieve similar  — and quicker — results with a store-bought rotisserie chicken and packaged low-sodium broth. Best of all, you can keep it all in one pot.

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