North Carolina Chicken Bog is a traditional comfort meal in the south, it’s filling, savory and perfect for family dinner night. Rice dishes, in general, are very prevalent in the Carolinas. The Carolinas were the largest producer of rice in the nation from the 1700s until the Civil War and it remains an important staple in southern kitchens.
Chicken bog recipes will vary from person to person, family to family. Some add a can of cream of mushroom soup for extra creaminess, some load it up with hot sauce for a spicy kick. It’s up to you how you make this recipe your own, but here’s the basic recipe, so start there and then get creative.
- 2 tbsp. unsalted butter
- 6 bone-in skin-on chicken thighs
- 14 oz. smoked kielbasa sausage, cut into ¼ to ½-inch rounds
- 1 onion, diced
- 4 cloves garlic, minced
- 4¼ c. low-sodium chicken broth
- 1 tsp. smoked paprika
- 1 tsp. kosher sea salt
- ½ tsp. ground black pepper
- ½ tsp. Italian seasoning
- ½ tsp. garlic powder
- 2 bay leaves
- 2 c. white rice
- In a large pot or Dutch oven set over medium heat, melt butter. Cook thighs, skin side down until browned, about 7-9 minutes (the chicken will not be fully cooked). Transfer to a plate and discard the skin.
- Add the sausage and onion and cook until browned, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the chicken broth. Add the chicken thighs along with the paprika, salt, pepper, Italian seasoning, garlic powder, and bay leaves. Turn the heat up to medium-high and bring the mixture to a boil. Reduce heat and allow to simmer for 20 minutes.
- Remove the thighs from the pot along with the bay leaves. Pour the rice into the simmering mixture, cover and cook for about 20 minutes or until the rice is tender. Meanwhile, pull the chicken from the bone and shred. Return the chicken to the pot, stir to combine. Cover, remove from the heat and allow to sit for 5 minutes before serving.
Recipe and photo inspiration from lifemadesimplebakes.com