This chicken bog recipe is fantastic for cooking in the great outdoors. It provides a very hardy, delicious meal that is easy to make and is one of my down home southern favorite recipes.
The first time I was introduced to chicken bog, was at age 12! My family moved to South Carolina, and my Dad’s work was helping with a charity event for a local church where we helped make a huge bog and sold plates. I was tasked with slicing the sausage. I fell in absolutely in love with chicken bog this day!
They cooked the gigantic bog on an outdoor, propane boiler pot or turkey fryer. It’s the same cooker we use for a Lowcountry Boil and the way I recommend cooking chicken bog if you need to feed a very large crowd, like a family reunion! There are so many different ways you can cook a good bog. Basically, if you can boil water, you can cook a chicken bog.
My husband was born and raised in South Carolina and grew up cooking this southern favorite! When cooking a bog outdoor, he typically uses a tripod set up with a dutch oven suspended over an open fire!
We are unfortunately not camping right now and will be making the delicious chicken bog on my home’s gas stove, while pretending we’re in the mountains! Please pretend my dutch oven is suspended over an open fire or on a camping stove or grill, while surrounded by nature with me!
Ingredients You’ll Need
For ease I am going to use 2 lbs of boneless skinless chicken thighs for this recipe. That way when the chicken is done, all you will need to do is shred it. I have also made this recipe with a 3 lb whole chicken before or chicken leg quarters. Take into account that the bones add weight and you will need to remove the bones when you are shredding the chicken.
When camping to make it easy, I highly recommend just using boneless skinless chicken thighs. They are cheap and easy to store in a cooler.
Kielbasa or Smoked Sausage
Today I’m going to use a ring of Hillshire Farms kielbasa, as it’s what I have on hand. You can use smoked sausage as well. I highly recommend the vacuum sealed ring form of smoked sausage or kielbasa as it is very compact and easy to store in a cooler.
For this recipe, you will need 1 sweet onion. I like using a Vidalia sweet onion but really any onion will do. You will need to prepare the onion by washing and then dicing.
I will use 2 jalepenos in this recipe, but I like spice! You can modify to only use one jalepeno or even completely eliminate it depending on your spice level preference, but it adds a great taste and heat to the bog.
This is optional but adds a great flavor as well. I use 4 cloves of minced garlic when making this recipe.
For southern chicken bog, of course you need butter. I use 1/2 cup or 1 stick of butter in this recipe.
It wouldn’t be a chicken bog without rice. Use just plain, uncooked white rice for this recipe.
You can mix and match the seasonings that you want. When camping, you may not have access to a great variety and you can do a great chicken bog with just salt and pepper. Since I am pretending I’m camping and am at home, I have the luxury of access to my pantry, so I’ll list what I use.
Chicken boullion cubes, Kinder’s “The Blend” Seasoning, Red Pepper Flakes, Ground Cayenne Pepper and Badia Complete Seasoning.
How to Make the Delicious Outdoor Chicken Bog
Start by heating your dutch oven or pot on medium heat.
Pat the chicken dry and season with Badia Complete Seasoning and Kinder’s “The Blend” Seasoning. You can also just simply season with salt and pepper, but make sure you season that chicken with something!
Add 1/2 teaspoon of olive oil to the dutch oven. Then, add the onion and jalepeno and saute for 2-3 minutes.
Add in the butter and garlic. Once the butter has fully melted, add the sausage and chicken to the pot. Gently stir and cook for 1-2 minutes.
Then, pour in 8 cups of water and add your chicken boullion cubes if you are using them. If you have limited ingredients, the flavor from the chicken boiling in the bog alone tastes great, but boullion cubes do amplify the flavor. Next, add in the crushed red pepper, ground cayenne pepper and salt and pepper to taste.
Bring the water to a boil, then cover and cook on a low boil for 40 minutes.
Remove the chicken from the pot and shred the chicken when cool enough to handle. It should pretty much fall apart. I do take 2 forks to the chicken to shred it a little finer, but my husband just used a wooden spoon to start and the chicken seriously fell apart! Set the chicken aside and cover to keep warm.
Add the rice to the pot and boil for 10 minutes, then reduce the heat, cover, and simmer for 10 additional minutes or until the rice is done.
Then, add your shredded the chicken back into the pot and stir gently. I do typically fluff the rice with a large fork at this point as well!
And it’s ready to serve! I hope you enjoy!
- 2 lbs of boneless skinless chicken thighs, seasoned with Badia Complete seasoning and Kinder’s The Blend Seasoning. (2 Tablespoons of each). Rub seasonings evenly on the chicken.
- 1 lb of smoked sausage or kielbasa sliced into ½ inch pieces
- 1 large vidalia onion, diced
- 8 cups of water
- 1-2 jalepenos diced.
- 4 cloves of garlic, minced
- ½ cup of butter (1 stick)
- 2 chicken bouillon cubes
- Cayenne to taste (I added ½ tablespoon)
- Red Pepper Flakes to taste (I added ½ tablespoon)
- 3 cups of white rice
Heat dutch oven or cooking pot on medium or over an open fire or grill to high heat.
Pat the chicken dry and season with Badia and Kinder's The Blend Seasoning, rubbing all over the chicken.
Add ½ tablespoon of olive oil
Add onions and jalepeno and cook for 2-3 minutes.
Then add the butter and garlic
Once the butter has melted, add the sausage and chicken.
Stir while cooking for about 1 minute.
Then pour in the water and add the chicken bouillon cubes.
Add Red Pepper flakes, Cayenne pepper and salt and pepper to taste. Bring the water to a boil, then cover and cook at a low boil for 40 minutes.
Remove the chicken from the pot and shred the
chicken when cool enough to handle.
Meanwhile, add the rice to the pot and boil for 10 minutes, then reduce the heat, cover and simmer for 10 additional minutes or until the rice is done. Then stir in the shredded chicken. I do usually fluff the rice with a large fork. And, enjoy!
Store any leftovers in an airtight container in the refrigerator or cooler for up to 4 days.
The chicken bog actually tastes even better the second day, as all the seasonings just continue to amplify the flavoring!