South Carolina one-pot dish of chicken, rice, and smoked sausage. Simpler than jambalaya, deeply Lowcountry. Gullah-influenced. Sometimes called pilau.
Chicken bog is the one-pot dish of the South Carolina Lowcountry and Piedmont — fed at church homecomings, family reunions, and community festivals throughout SC and eastern NC. The Loris Bog-Off in Loris, SC is an annual competition. It is a Gullah-influenced dish that reflects the West African one-pot rice cooking tradition brought to the Lowcountry through enslavement and preserved by Gullah Geechee cooks.
Chicken bog combines lean chicken protein with the flavor-building smoked sausage in a single dish that is efficient, filling, and nutritionally complete. The rice absorbs chicken broth and rendered fat from the sausage, creating a naturally seasoned grain with moderate calorie density. Provides complete protein from both chicken and pork.
Simmer a whole chicken in water with onion, celery, garlic, and bay leaf until cooked through, 45-60 minutes. Remove chicken, cool, and pull meat from bones. Strain and reserve the broth. Brown sliced smoked sausage in the pot. Add long-grain white rice and 2 parts reserved chicken broth to 1 part rice. Bring to a boil, add pulled chicken and sausage, cover and cook on low 18-20 minutes until rice is done. The rice should be slightly sticky and rich from the broth — not dry, not soupy. That's the bog.
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