CHICKEN PERLOO: A SOUTH CAROLINA CLASSIC
Chicken Perloo is a South Carolina classic one pot chicken and rice dish that's smokey, a little sweet, hearty, and so delicious. It's Southern comfort food at its best. And -- easy to make, with simple ingredients and amazing flavor... even for weeknight dinners.
Provided by Stephanie Wilson
Categories Main
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Heat olive oil in a large heavy-bottomed pot or Dutch Oven. Season the chicken with salt and pepper and brown on all sides. Remove the chicken from the pan and transfer to a plate; set aside.
- Reduce heat to medium and add the bacon. Cook until browned; about 4 minutes. Stir in the onion and green pepper; saute until softened and translucent. Stir in the garlic and cook for 1 minute more. Finally, stir in the rice until it's coated.
- To the pot, add the tomatoes, chicken stock, 1 cup water, bay leaf, and red pepper flakes (if using). Bring to a simmer, stirring well, then add the chicken thighs and bring back to a simmer.
- Cover and bake in the oven for 30 minutes. To serve, garnish with fresh parsley.
Nutrition Facts : Calories 283 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 678 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
RED RICE PERLOO
A staple of Low Country cooking, perloo (also known as pilau) is a one-pot rice dish that closely resembles jambalaya. In this version, I like to use parboiled or converted rice because the rice grains retain their shape and texture instead of becoming mushy. You'll notice that I include a range for the stock amount. I recommend starting with the lowest amount and adding more liquid as needed.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
- Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE
A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
- Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
- Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.
- Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
- Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.
Nutrition Facts : Calories 929 calories, Carbohydrate 40.8 g, Cholesterol 188.8 mg, Fat 68.4 g, Fiber 1 g, Protein 34.6 g, SaturatedFat 20.2 g, Sodium 1300.1 mg, Sugar 1.2 g
CHICKEN PULAO RECIPE BY TASTY
You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)
Provided by Priyanka Talari
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
- Add cashews and sauté until light golden brown.
- Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
- Add minced garlic and minced ginger. Fry until the raw smell goes off.
- Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
- Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
- Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
- Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
- Serve hot with cucumber or onion raita.
Nutrition Facts : Calories 495 calories, Carbohydrate 90 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram
CAROLINA PILAU (PERLOO)
In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple.
Provided by tranch
Categories Long Grain Rice
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
- Add the boiling stock, stir, and bring back to the boil.
- Add chicken, vegetables, bay leaf, salt and pepper.
- Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
- Serving Ideas : Sprinkle with crumbled bacon and parsley.
Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9
CHICKEN PERLOO
I GOT THIS RECIPE FROM A TEA SHOP Mystery BOOK SERIES BY Laura Childs THEY SERVE IT IN THE BOOK AND THE RECIPE WAS AT THE END SO I TRIED IT. THE WHOLE FAMILY LOVED IT. THE BOOKS ARE GOOD TOO
Provided by Lynn Garsha
Categories Chicken
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Heat oil over med. high heat, add chicken and cook 8 min. turning once. Transfer chicken to a plate.
- 2. Reduce heat to med. add bacon and cook 4 min. removed with a slotted spoon.Discard all but 2 t. bacon fat from skillet.Add onions and green peppers to same skillet and cook 10 min.
- 3. Add rice, stir till coated evenly. Stir in bacon pieces, broth, salt, pepper, and 1/2 c. water.Return chicken to skillet. Heat to boiling over med. high heat. Reduce heat to med. low and cook uncovered 20-25 min.
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