Lowcountry Chicken Bog
Hey y’all! This week, I’m bringing you a recipe that’s deeply rooted in South Carolina’s history—Chicken Bog—courtesy of the incredibly talented Chef Amethyst Ganaway.
I had the honor of attending the Harvest Heritage Series at the South Carolina State Museum recently, where Chef Amethyst shared her expertise on black foodways in the region. It was an unforgettable experience, from a powerful panel discussion to a hands-on demonstration of chicken bog, a dish that embodies the heart and soul of Lowcountry cooking.
We also learned about the significance of rice in South Carolina and enjoyed foods and drinks from black-owned farms and distilleries in the region. I left feeling inspired, grateful, and hungry to share this history with y’all.
What is the Lowcountry?
The Lowcountry derives its name from our low-lying topography. Located at the southernmost tip of South Carolina (Charleston area), a large part of the Lowcountry sits at or below sea level. It is known for its seafood, historic places, and favorable climate.
What is Chicken Bog?
For those who may not know, chicken bog is a comforting one-pot dish made with chicken, rice, and smoked sausage, slowly simmered together to create something rich, savory, and absolutely delicious. It’s a staple in South Carolina and has been passed down for generations.
Why Chef Amethyst’s Recipe?
Chef Amethyst is known for her dedication to sustainable, locally sourced foods, and her take on chicken bog highlights the deep agricultural and cultural traditions of our state. This isn’t just a meal—it’s a story on a plate.
I hope you’ll give this recipe a try and, more importantly, take a moment to appreciate the traditions behind it.
Prep Time: 5 minutes
Cook Time: 1h 10 minutes
Total Time: 1 hour 15 min
Servings: 6
Ingredients:
1 whole chicken (about 4 lbs), cut into pieces
8 cups water
1 tablespoon salt (plus more to taste)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne pepper (optional)
1 ½ cups long-grain white rice
1 lb smoked sausage, sliced
3 tablespoons butter
You will also need:
Large pot
Instructions:
In a large pot, add the chicken, water, salt, black pepper, paprika, onion powder, garlic powder, and cayenne (if using). Bring to a boil, then reduce to a simmer. Cook for about 45 minutes, or until the chicken is tender.
Remove the chicken from the pot, let it cool slightly, then shred the meat, discarding the bones and skin.
Return the shredded chicken to the pot along with the rice and smoked sausage. Stir well, cover, and let simmer on low heat for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
Stir in the butter, taste for seasoning, and adjust if needed.
Serve warm and enjoy!
*For more information about the Harvesting Heritage event, click here!
