South Carolina Chicken Bog Stew Recipe Is Classic Southern Comfort Food Soups Chicken Recipes Dinner Lunch Gluten-free
Chicken bog, also called South Carolina chicken and rice, is a cross between a chicken stew and a chicken rice casserole. This comfort food recipe comes from the low country area in South Carolina, and its considered classic Southern comfort food.
Here's what you need in order to make this gluten-free chicken and rice stew recipe: a whole chicken, water, celery, onion, garlic, salt, pepper, butter, smoked sausage and long-grain rice. The chopped green onions are an optional garnish. You can make it as soupy as you like by adding more broth or letting the broth cook out. Either way, it's a homey recipe that's sure to be a family favorite.
This simple chicken and rice stew is simple to make, and it’s pure comfort in a bowl. This savory soup recipe is ready in about an hour and a half, so it's great for weekend dinners (and even better for lunch the next day). Freeze some for a chilly afternoon!
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 25 minutes
Servings: 8
Ingredients
- 1 whole chicken
- 10 cups water
- 3 ribs celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 teaspoons salt
- black pepper, to taste
- 4 tablespoons butter
- 1 package smoked sausage, sliced into bite-sized pieces
- 4 cups long-grain white rice
- chopped green onions, for optional garnish
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Airtight Containers
- Dutch Oven
Recipe Notes
- Use more or less water to make more or less broth, depending on how soupy you'd like your bog to be.
- Serve this stew with fresh, warm bread or breadsticks, if you like.
- Store leftovers in an airtight container in the refrigerator. This recipe also freezes well.
Here's how to make it:
- Put the chicken celery, onion, garlic, salt and pepper into a Dutch oven. Cover with water. Bring to a gentle simmer and cook for about 45 minutes to 1 hour, or until chicken is cooked through. Remove the chicken when done then cool and shred it.
- Pour the broth into a bowl. You can leave the cooked vegetables in it or pour it through a strainer. Set aside.
- Add the butter to the Dutch oven. When hot, add the sausage and cook until lightly browned.
- Add 8 cups of the reserved broth to the pot and bring to a boil. (If you don't have enough broth, add water until you have 8 cups.) Stir in the rice. Season with salt and pepper. Add the shredded chicken meat.
- Reduce heat, cover and cook about 15 to 20 minutes, or until rice is tender. Serve in soup bowls and garnish with chopped green onions, if desired.
Nutrition Facts Per Serving
Calories: 499
Total Fat: 21.3g
Saturated Fat: 8.7g
Cholesterol: 71mg
Total Carbohydrate: 63.5g
Dietary Fiber: 2.2g
Total Sugars: 4g
Protein: 14.6g
Vitamin D: 0mcg
Calcium: 145mg
Iron: 4mg
Potassium: 320mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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