How Chicken Bog Became An Iconic Staple In South Carolina

The cuisine of South Carolina has earned its place in the pantheon of American soul food. After all, who's tried she crab soup and not fallen in love? The Southern state is known for its eats that are homey, comforting, and as warm as a balmy Southern night. Chicken bog (another Palmetto State staple) is a humble, yet scrumptious dish you may not have tried yet, but it's time to change that. Made of chicken stewed in savory broth and then "bogged" down in a bed of rice, chicken bog is rounded out with sausage, onion, and sometimes celery and carrot.

While the boggy rice of chicken bog is one theory behind the naming of the dish, another story goes that the "bog" of the moniker comes from South Carolina's Lowcountry marshlands. Rice was a major cash crop in South Carolina during the 19th century and many of the state's historic dishes still utilize the starch today. Nowadays, chicken bog is often made to serve a crowd, as the standard recipe makes a plentiful amount of pilaf. It's a rich, umami bomb that will warm you from the inside out. Best of all, it's very easy to make at home.

Traditionally, chicken bog is made with a whole chicken. You shouldn't wash chicken before cooking it, but make sure to remove the skin and gizzards before adding it to the pot. With liquid and a generous amount of seasoning, boiling the chicken will both cook it and create the savory stock you'll use for your dish. 

After the chicken is cooked, remove it from the pot and shred the meat. Meanwhile, cook your long-grain white rice in the stock so it soaks up all the flavor. At this point, you can add cozy aromatics like onion, garlic, carrot, and celery along with cooked sausage. Smoked sausage is classic, but andouille or kielbasa will suit. 

Add the chicken back in when the rice is cooked and finish the dish with cut parsley and lemon juice for brightness. With the addition of shredded parmesan cheese, you have a one-dish meal that will delight even picky eaters. To give your chicken bog proper Southern flair, serve it up with some fluffy, golden biscuits. If you've got a little extra time, you can use some clever hacks to take canned biscuits to the next level.