Recipe archive
Recipe archive
The Melting Pot
Chicken Bog hero image coming soon
1920s-present - South Carolina Pee Dee cooks, rice-country communities, and Gullah Geechee-influenced rice traditions
A Pee Dee and Horry County chicken-and-rice dish with smoked sausage, moist rice, and enough broth to stay boggy.
Difficulty
Easy
Prep time
20 minutes
Cook time
1 hour 20 minutes
Total time
1 hour 40 minutes
Servings
8 servings
Region
Horry County, Pee Dee, and northeastern South Carolina
Era introduced
1920s-present
Introduced by
South Carolina Pee Dee cooks, rice-country communities, and Gullah Geechee-influenced rice traditions
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Chicken bog is South Carolina comfort food with rice at its center. It is especially associated with Horry County, Conway, and the Pee Dee region, where chicken, smoked sausage, and rice cook together into a moist one-pot dish. Like pilau and perloo, it sits in a larger rice tradition shaped by West African knowledge, enslaved labor, and South Carolinas long rice history.
Drafted with South Carolina context from Discover South Carolina (https://discoversouthcarolina.com/articles/a-taste-of-south-carolina-just-what-is-chicken-bog), rice-culture context from Garden & Gun (https://gardenandgun.com/recipe/a-beginners-guide-to-chicken-bog), historic marker context from the William G. Pomeroy Foundation (https://www.wgpfoundation.org/historic-markers/chicken-bog/), and recent overview from Allrecipes (https://www.allrecipes.com/meet-chicken-bog-11702727).
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