Chicken Bog

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Fantastic recipe--I've made it following the instructions item for item, as well as making substitutions. Tonight I made the chicken bog using brown rice--and because I couldn't find much information about how to do this, I wanted to add a few notes here: Use the same amount of water when using brown rice (also use same amount, 3 cups. Instead of boiling uncovered for 10 minutes, I skipped straight to simmering covered. It probably took around 40 minutes for the rice to properly absorb the liquid before I added in chicken.

I also added cooked/sauteed mustard spinach to the serving bowls, which increased the nutritional value and improved the dish's appearance.

I reduced the butter to 4 tablespoons and used 3 chicken breasts in place of the whole chicken.

This recipe is really hard to mess up and consistently produces delicious results! Give it a try!

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Try this recipe but also put in browned breakfast sausage, some diced mushrooms, and some small shrimp (minus the tails - I also like mine with a lot of sauteed/caramelized onions and then some hot sauce before eating. It's great!

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I have made this recipe many, many times with success EVERY time. My family LOVES this chicken bog. I follow the recipe to a tee, with the exception that I add some chicken broth base to my stock, as we like a little more chicken flavor to our bog. Thanks Paula for a recipe that has become a staple in our family and one that many people request.

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Amazingly tasty and easy dish to make and will, for sure, fill the bellies of all who partake in chowing down.
I pretty much followed the directions exactly other then leaving out the bay leaves. Just not a fan of bay leaves. I would next time add some more onion and leave them in a rougher chop.

It's my first time tasting chicken bog so I have no idea how it is suppose to taste but let me tell ya, this was so delicious. You might think it's going to be bland but the Cayenne really helps to give it that nice subtle heat.

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I am born and raised in SC and this was the best chicken bog I have ever made. My boyfriend and I both loved it. I can't wait to make this for my next potluck. The only suggestion that I have is, that if you use leg quarters instead of quartering a chicken, like I did, use half the butter, because the dark meat has a lot of grease in it already. EXCELLENT Recipe!!!

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My family and I moved to KY from OH about 11 yrs ago, so was raised a northerner. However, I LOVE southern cooking, and I've learned a lot since I've moved here. I have tried many of Paula Deen's recipes, and I have loved them all. This recipe is no exception. Since I've never had this dish before I have nothing to compare it to, but my family and I loved it. I followed the recipe and used Johnsonville New Orleans smoked sausage. I didn't realize I didn't have white rice until it was too late, so I used brown rice instead. Howerver, it's still a wonderful meal...Thanks for sharing

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I have been using this recipe for a number of years and during that time I have added and subtracted ingredients and the more I make it the better it gets. My family demands this dish at our greater gatherings because I can keep making it throughout the night and feed a lot of people. It's easy and delicious. Thank you for sharing.

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It was very good! Family gobbled it up in no time! Thanks Paula you are the best! I love your chicken bog from Georgia!

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Sorry Paula, you ain't got this one right. I have lived in SC for over 30 years and this ain't good chicken bog. Not enough chicken or sausage and too much rich. Try some celery and parsley in your stock. Save the butter for last. I have been making my own recipe for over ten years and I have friends that would drive a hundred miles to eat mine.

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Easy to make! Everyone likes it!! Made many time and always a winner!!!