This Chicken Bog is a classic Southern Dish hailing from South Carolina. It’s got tender chicken, sausage, onions and garlic all cooked in one pot in a rich broth.
Cover and heat for 90 minutes. Remove chicken. Pick apart the chicken, remove the bone and discard. Set meat aside. In the Dutch oven, remove 2 cups broth and reserve.
In a large skillet, combine and stir butter and rice and cook over medium high heat and brown rice. Remove from heat and add rice to Dutch oven. Heat on medium high heat until boiling.
Reduce heat to simmer and cover. Simmer for 15 minutes or until rice is cooked. Add reserved chicken and broth back into the pot and mix well until heated through.