Chicken Bog

Back to Recipes

Chicken Bog


  • 6 cups water
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 large onion, chopped
  • 1 whole chicken or combination of 6 chicken breasts/thighs
  • 2 cups long-grain white rice (not instant)
  • 1 pkg hot sausage, sliced into chunky pieces
  • 1 pkg smoked sausage, sliced into chunky pieces
  • 4 chicken bullion cubes


In a large pot, boil chicken, onion, spices and bullion until chicken is tender.

Remove chicken from broth to cool. Debone chicken and cut into chunks.

Brown sausage in large skillet

Add rice, chicken and sausage. Bring to a boil.

Reduce heat to low, cover. Stir occasionally until rice is fully cooked and all liquid is gone. Optionally, once rice is tender, if liquid remains, add 1 1/2 tbsp of flour or cornstarch to convert remaining broth to gravy.

Optional toppings Green tabasco sauce, hot sauce.


One thing that works great is instead of using boiled chicken, substitute with a rotisserie chicken. If you do this, substitute chicken broth for one or more of the cups of water or add more bullion cubes.

Substitutes for smoked sausage:

  • Beer bratwurst
  • Breakfast sausage
  • Mexican chorizo

Substutites for spicy sausage:

  • Spicy Italian sausage
  • Spicy breakfast sausage
  • Andouille

(Recipe courtesy of Brad "VulcanRidr" Alexander)