South Carolina Chicken & Rice Recipe

South Carolina Chicken & Rice Recipe
South Carolina Chicken & Rice Recipe photo by Taste of Home
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South Carolina Chicken & Rice Recipe

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Chicken Bog is the traditional name for this South Carolina Lowcountry dish. We always make a big batch the day after Thanksgiving, when we're working on our family's Christmas tree farm. —Jean Cochran, Lexington, SC
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 50 min.

Ingredients

  • 2-1/2 pounds boneless skinless chicken thighs
  • 8 cups chicken broth, divided
  • 2 packages (13 to 14 ounces each ) smoked sausage, sliced
  • 1 large onion, finely chopped
  • 3 cups uncooked long grain rice
  • Salt and pepper to taste

Directions

In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy).
Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste. Yield: 12 servings.
Originally published as South Carolina Chicken & Rice in Taste of Home Christmas Annual Annual 2016, p92

Nutritional Facts

1 cup (calculated without salt): 528 calories, 24g fat (9g saturated fat), 107mg cholesterol, 1402mg sodium, 43g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 2-1/2 pounds boneless skinless chicken thighs
  • 8 cups chicken broth, divided
  • 2 packages (13 to 14 ounces each ) smoked sausage, sliced
  • 1 large onion, finely chopped
  • 3 cups uncooked long grain rice
  • Salt and pepper to taste
  1. In a 6-quart stockpot, cook chicken in 2 cups broth over medium heat until a thermometer reads 170°, turning halfway through cooking. Remove chicken; set aside to cool. Add sausage, onion and remaining broth to stockpot; bring to a boil. Add rice. Reduce heat; simmer, uncovered, 15-18 minutes or until rice is almost tender (mixture may be soupy).
  2. Shred chicken; add to rice. Cook, covered, until rice is tender. Season with salt and pepper to taste. Yield: 12 servings.
Originally published as South Carolina Chicken & Rice in Taste of Home Christmas Annual Annual 2016, p92

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