Mississippi Chicken Bog is a hearty southern comfort food recipe with a deliciously tangy twist. Shredded chicken and smoky sausage are combined with creamy, flavorful rice, pepperoncini peppers, and a little pepperoncini juice for a dinner that has a little zip and is incredibly satisfying.
Traditional Chicken Bog is especially popular in the lowcountry of South Carolina, but this Mississippi-inspired version takes the classic combination of chicken, sausage, and rice and gives it a bold flavor boost with Ranch seasoning, au jus gravy mix, and pepperoncini peppers.
It makes a generous amount and leftovers are just as delicious.
Why You’ll Love Mississippi Chicken Bog
- One-Pot Comfort Food. Everything is cooked in a Dutch oven.
- Big southern flavor. Smoked sausage, chicken, ranch seasoning, and au jus make the rice incredibly flavorful.
- A little tangy. Pepperoncini peppers and their juice add a bright, slightly tangy flavor.
- Feeds a crowd. This recipe makes a substantial amount and is perfect for family dinners or gatherings.
- Great leftovers. The flavors meld together beautifully over time making it even more delicious.
What Is Chicken Bog?
Chicken bog is a traditional southern dish made with chicken, sausage, and rice. The name “bog” refers to the moist, almost stew-like consistency of the rice. It is especially associated with South Carolina and the Pee Dee Region where bog is a beloved budget-friendly comfort food. This version takes those classic ingredients and adds Mississippi-style flavors with Ranch seasoning, Au jus gravy mix, and pepperoncini peppers.
How To Make Mississippi Chicken Bog
(More detailed instructions in recipe card below.)
- Cook the chicken. Place the chicken in a Dutch oven or large pot and cover with water. Add ranch seasoning, Au Jus gravy mix, celery and black pepper. Simmer for 50 to 60 minutes.
- Shred the chicken. Let the chicken cool some and then remove the meat from the bone and shred or chop it. Measure out 4 cups of cooking liquid and set aisde.
- Brown sausage and onion. Preheat oven to 350 degrees. Melt butter in the Dutch oven and cook sausage and onion until sausage is browned.
- Add rice and seasonings. Add the 4 cups of reserved cooking liquid, uncooked rice, cream of chicken soup, pepper, thyme and bay leaf. Add chopped chicken and stir.
- Add Pepperoncini. Add the pepperoncini peppers and juice.
- Bake. Cover and bake 55 to 65 minutes or until rice is tender and moist and most of the liquid has been absorbed. Remove the bay leaf before serving.
Tips For The Best Chicken Bog
- Use a whole chicken. Cooking the chicken on the bone creates a flavorful cooking liquid that seasons the rice.
- Keep a tight fitting lid on the Dutch oven while the rice cooks. The rice needs trapped steam to cook properly.
- Let it rest. Let the chicken bog sit covered for about 10 minutes before serving. The rice will continue to absorb liquid.
About The Salt
This is a salty dish by design. Mississippi Chicken recipes have a bold, salty flavor that is appealing to many people, but not everyone. If you prefer a less salty version, use 3 cups of reserved cooking liquid and replace the remaining 1 cup with water. This will dilute the saltiness while still giving the rice plenty of flavor.
You can also use reduced sodium Ranch seasoning.
What To Serve With Chicken Bog?
Mississippi Chicken Bog is hearty enough to be a complete meal, but a simple vegetable or salad makes a great side.
Try serving with:
How To Store
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. The rice will continue to absorb liquid over time. If it becomes too dry, add a splash or chicken broth or water when reheating.
Can You Freeze Chicken Bog
Yes, although the rice will change slightly in texture. Cool completely and transfer to a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
More Chicken and Rice Recipes
- Creamy Chicken and Rice Casserole
- Mexican Chicken and Rice Casserole
- Baked Chicken and Rice with Bacon
- French Onion Chicken and Rice Casserole
- Chicken Wild Rice Casserole with Green Beans
Mississippi Chicken Bog
Equipment
Ingredients
- 1 (3 to 4-pound) whole chicken
- 1 (1-ounce) packet Ranch seasoning
- 1 (1-ounce) packet Aus Jus Gravy Mix
- 1 celery rib, cut into 2-inch pieces
- ½ teaspoon black pepper
- 4 cups cooking liquid
- 2 tablespoons butter
- ½ medium onion, diced
- 1½ to 2 pounds smoked sausage, sliced
- 2 cups uncooked long grain rice
- 1 (10.5-ounce) can reduced sodium condensed cream of chicken soup
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 to 8 pepperoncini peppers
- 2 tablespoons pepperoncini juice
Instructions
- Place chicken in a Dutch oven or large pot. Cover with water. Add Ranch seasoning, Aus Jus, celery, and pepper.Bring to a boil and then simmer for 50 to 60 minutes. Add a little more water if too much starts to evaporate.
- Remove chicken from pot. Let cool and then remove the chicken from the bone and chop into pieces.
- Discard the celery and measure out 4 cups of cooking liquid. See note below.
- Preheat oven to 350 degrees.
- Melt the butter in a Dutch oven. Add the sausage and onion and cook until the sausage is browned and the onion is soft.
- Add the 4 cups of cooking liquid, the rice, condensed soup, pepper, thyme, and bay leaf. Add the chicken and stir in.Add the pepperoncini peppers and juice.
- Place a lid on the Dutch oven and place in the oven for 55 to 65 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
