Chicken Bog

There are some times when I find recipes online and I make them exactly as it says. Then, there are other times when I make the recipe my own. This is one of those times.

The recipe I used to make this listed using about ¼ cup of pepper. I used way, less. Maybe a teaspoon or two and then added more on my own serving to suit my tastes.

I also made the broth the same day–and I cheated by using the chicken flavored Better Than Bouillon, but I bet chicken broth could also be used. If chicken broth is used, there’s no need to add water, just use 2 cups of chicken broth.

To make things easier on myself, I made this into a semi-one pot recipe. By semi-one pot I mean, I simmered the vegetables until they were tender, then added everything to the pot.



Another thing I did differently was that I didn’t use sausage, I used bacon, including the grease, which I believe was a very good choice. I only had a little bit of bacon left, but if I had like half a pound, I would have probably used it and not added the grease. I really wanted to simulate or at least try to simulate the taste of pork sausage.


This simmered for about an hour on low heat, but you may need to cook it longer if you want your rice to be soft. I cooked it until the rice was close to being soft—almost like making pasta al dente. It was perfect.

Next time I’m going to add bell peppers, which was listed in some of the recipes I found. However, I might add a little bit of a spicy pepper, too. Maybe a few jalapeños.

If you change the recipe, too, let me know. It may just become something totally different which would be very interesting to see.

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Chicken Bog

Makes 4 – 5 servings


  • Rotisserie chicken, about ½ pound
  • 3 strips of thick-cut bacon, cooked on the stove (or your preferred way) and the grease saved for use
  • 3 celery stalks, chopped
  • 2 medium carrots, chopped
  • ½ yellow or white onion, chopped
  • Olive oil
  • 2 cups water
  • 1 tsp Better than Bouillon, chicken flavor
  • 1 cup uncooked long-grain rice
  • 3 tsp Basil
  • 3 tsp Oregano
  • ½ tsp Cumin
  • ½ tsp Cayenne pepper
  • ½ tsp Paprika
  • ½ tsp Chili powder
  • 1 tsp salt, more to taste
  • 2 tsp pepper, more to taste


  1. In a medium/large pot, sauté olive oil, celery, carrots, and onion on medium-high heat until tender.
  2. Reduce the pot to low heat and add everything into the pot (including the bacon and the grease, if desired).
  3. Continue cooking for 30 minutes or until the rice is done. Be sure to stir every few minutes to ensure it doesn’t burn.
  4. (Optional) Add more salt and pepper until the chicken bog as reached your desired taste.
  5. Enjoy!


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