Cozy Southern Chicken Bog with Sausage and Rice
Southern Chicken Bog with Sausage and Rice is a comforting, hearty meal that’s perfect for chilly nights. After making this many times, I’ve discovered the secret to perfectly tender rice every time. Keep reading for my best tips on making this classic Southern dish. If you love recipes like this, you’ll also enjoy Easy Chicken Ramen Stir Fry with Fresh Veggies and Refreshing Lemon Ginger Wellness Water Recipe for Summer.
Why This Cozy Southern Chicken Bog with Sausage and Rice Is Pure Comfort
- One-pot comfort food
- Perfect for meal prepping
- Customizable with your favorite veggies
What You'll Need for Cozy Southern Chicken Bog with Sausage and Rice
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- sausage
- long grain white rice
- chicken broth
- onion
- bell pepper
- garlic
- creole seasoning
- bay leaves
- thyme
- salt
- black pepper
- Optional: green onions
- Optional: parsley
- Optional: hot sauce
📝 Ingredient Notes
- chicken broth: Use low-sodium broth for better control over the final saltiness.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking the bog in half the time. → See on Amazon
- Cast Iron Skillet — Distributes heat evenly for perfectly cooked chicken and sausage. → See on Amazon
How to Make Cozy Southern Chicken Bog with Sausage and Rice
- Step 1: Season chicken breasts with creole seasoning, salt, and pepper. Sear in a large skillet until golden brown. Remove from skillet and set aside.
- Step 2: In the same skillet, cook sausage until browned. Remove from skillet and set aside with chicken.
- Step 3: Add onion, bell pepper, and garlic to the skillet. Cook until softened. Stir in rice, chicken broth, bay leaves, and thyme. Bring to a boil.
- Step 4: Reduce heat to low, cover, and let simmer for 20-25 minutes or until rice is tender. Stir occasionally to prevent sticking.
- Step 5: Chop the cooked chicken and sausage into bite-sized pieces. Stir into the rice mixture. Cook for an additional 5 minutes to heat through. Garnish with green onions, parsley, and hot sauce (if desired).
Cook's Tips for Perfect Cozy Southern Chicken Bog with Sausage and Rice
- Common mistake and fix: Undercooking the rice is a common mistake. Make sure to cook the rice until it's tender and the liquid has been absorbed.
- Pro tip: For a lighter version, substitute chicken broth with low-sodium vegetable broth and omit the sausage.
- Pro tip: To make this dish ahead, prepare the rice mixture without the chicken and sausage. Store in the fridge for up to 2 days. Cook the chicken and sausage separately, then combine when ready to serve.
Storing & Reheating Cozy Southern Chicken Bog with Sausage and Rice
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The rice mixture can be made ahead and refrigerated for up to 2 days.
Freezing Cozy Southern Chicken Bog with Sausage and Rice
Freeze individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Using a mix of chicken thighs and breasts adds extra flavor and moisture to the dish.
- Best substitution: Substitute the sausage with cooked bacon or smoked ham for a slightly different flavor profile.
- Make-ahead: Prepare the rice mixture ahead and refrigerate. Cook the chicken and sausage separately and combine when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the rice is still hard after 25 minutes, add a little more broth and continue cooking until tender.
Want to level up this recipe?
Good quality chicken broth — Makes a big difference in the overall flavor of the dish. → Check price on Amazon
Cozy Southern Chicken Bog with Sausage and Rice
Ingredients
Main Ingredients
- chicken breasts
- sausage
- long grain white rice
- chicken broth
- onion
- bell pepper
- garlic
Seasonings
- creole seasoning
- bay leaves
- thyme
- salt
- black pepper
Optional Toppings
- green onions
- parsley
- hot sauce
Instructions
- Step 1: Season chicken breasts with creole seasoning, salt, and pepper. Sear in a large skillet until golden brown. Remove from skillet and set aside.
- Step 2: In the same skillet, cook sausage until browned. Remove from skillet and set aside with chicken.
- Step 3: Add onion, bell pepper, and garlic to the skillet. Cook until softened. Stir in rice, chicken broth, bay leaves, and thyme. Bring to a boil.
- Step 4: Reduce heat to low, cover, and let simmer for 20-25 minutes or until rice is tender. Stir occasionally to prevent sticking.
- Step 5: Chop the cooked chicken and sausage into bite-sized pieces. Stir into the rice mixture. Cook for an additional 5 minutes to heat through. Garnish with green onions, parsley, and hot sauce (if desired).
Notes
- Chef tip: Using a mix of chicken thighs and breasts adds extra flavor and moisture to the dish.
- Best substitution: Substitute the sausage with cooked bacon or smoked ham for a slightly different flavor profile.
- Make-ahead: Prepare the rice mixture ahead and refrigerate. Cook the chicken and sausage separately and combine when ready to serve.
- Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
- Troubleshooting: If the rice is still hard after 25 minutes, add a little more broth and continue cooking until tender.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: The rice mixture can be made ahead and refrigerated for up to 2 days.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbs: 45g
- Fiber: 1g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 100mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cozy Southern Chicken Bog with Sausage and Rice FAQs
Overcooking the rice is the most common reason for mushy bog. Make sure to cook the rice until it's tender and the liquid has been absorbed, but no longer.
Yes, you can. Cook the chicken and sausage separately, then combine with the rice mixture in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
Adding a can of diced tomatoes or a handful of fresh spinach can add extra flavor and nutrients to your bog. Stir in at the end of cooking.
Yes, you can. Cook the chicken and sausage separately, then combine with the rice mixture in the Instant Pot. Cook on high pressure for 4 minutes with a quick release.
Add a pinch of cayenne pepper to the rice mixture or serve with hot sauce on the side.
A Warm Final Note
I can’t wait for you to try Cozy Southern Chicken Bog with Sausage and Rice and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
