CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- 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 and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
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.
MARK'S CHICKEN SAUSAGE & SHRIMP PERLOO
What a tasty mix of flavors! We ended up using habanero in place of the datil pepper, but the result was still scrumptious.
Provided by cindy mccallum @cmccallum
Categories Chicken
Number Of Ingredients 16
Steps:
- In a large pot, heat olive oil over medium-high heat.
- Add chicken parts and sausage and cook, stirring occasionally, until lightly browned, about 5-10 minutes remove meat from pot set aside.
- Reduce heat to medium add onions, garlic, parsley, red bell pepper,tomatoes, and season with salt and pepper. Cook, stirring occasionally, until soft, about 15 minutes, until liquid from the tomatoes thickens, add sausage bay leaves and datil pepper halves and cook about 5 minutes. Stir in chicken parts, rice, chicken broth. Bring to a boil, reduce heat to low, and simmer covered, until rice is cooked through, about 35-45 minutes stir gently every few minutes.
- With about 10 minutes to go stir in the shrimp and scallions, uncover and turn up the heat to medium until shrimp is pink.
- Before serving remove the datil peppers halves. Guess will not enjoy biting into these peppers.
CHICKEN PERLOO
Not like Mom used to make.
Provided by jerry dunn
Categories Chicken
Time 2h20m
Number Of Ingredients 5
Steps:
- 1. This is a simple dish. Boil chicken to fall off the bone, save the broth. Add rice to chicken and 3 cups broth to simmer rice to finish. Add vegs and seasonings to simmer and warm till ready to serve. Sorry for you chefs who think this is too simple. Lol. BTW: I saved the breasts for grilling tomorrow, too.
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