Chicken bog is a South Carolina Lowcountry one-pot dish that sits somewhere between a casserole and a stew. It combines chicken, smoked sausage, long-grain white rice, and onion, and it is often served in restaurants along the state's coastal regions.
The recipe calls for six cups of water, a 3-pound whole chicken, one chopped medium onion, one tablespoon of salt, half a pound of sliced smoked sausage, one cup of long-grain white rice, two tablespoons of Italian-style seasoning, and two chicken bouillon cubes. It yields six servings and requires about 20 minutes of prep, 1 hour 45 minutes of cooking, and 10 minutes of additional time, for a total of 2 hours 15 minutes.
To start, gather all ingredients. 
Bring the water, chicken, onion, and salt to a boil in a large pot over medium heat. Reduce the heat, cover, and simmer until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read at least 165 degrees F (74 degrees C).
Transfer the chicken to a cutting board to cool for 10 to 15 minutes. 
Skim and discard fat from the cooking liquid, then measure 3 1/2 cups of the liquid into a 6-quart saucepan and discard the rest. 
Remove and discard the chicken skin and bones, then chop the meat into bite-sized pieces.
Add the chicken to the cooking liquid in the saucepan along with the sausage, rice, Italian seasoning, and bouillon. Set over medium-low heat and cook for 30 minutes. Reduce the heat to low, cover, and cook, stirring often, until thickened to the desired consistency, 10 to 20 more minutes. Each serving contains 717 calories, 43 grams of fat, 29 grams of carbohydrates, and 50 grams of protein.
Editorial Notes