CHICKEN PURLOO

CHICKEN PURLOO image

Yield 4 people

Number Of Ingredients 20

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Ingredients

1 chicken, 4 to 5 pounds, cut into serving pieces
Kosher salt
3 tablespoons peanut oil
2 cups diced yellow onion
1 cup diced celery
2 tablespoons chopped garlic
1½ cups diced green bell pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
2 bay leaves
1 cup skinned diced eggplant
2 cups long-grain white rice
¼ teaspoon freshly ground black pepper
½ cup diced tasso or other smoked ham
2 cups okra sliced 1/3 inch thick
¼ cup red wine
2½ cups canned whole peeled tomatoes, chopped
2 cups chicken stock or canned broth
Tabasco sauce, optional.

Steps:

1. Heat oven to 375 degrees. Season chicken with salt to taste. Place 1 tablespoon oil in a large sauté pan over medium-high heat, and brown chicken pieces. Transfer to a medium bowl, and set aside. 2. Add onion (and 1 teaspoon oil if necessary) to pan, and sauté until golden brown, about 6 minutes. Add celery (and 1 teaspoon oil if necessary), and cook until slightly softened, about 4 minutes. Add garlic, bell pepper, red pepper flakes, basil, thyme and bay leaves; sauté 2 minutes. Add eggplant (and 1 teaspoon oil if necessary), and sauté until eggplant is tender, about 4 minutes more. Transfer all vegetables and pan juices to a wide 3-to-4-quart ovenproof casserole dish, and spread them in an even layer. 3. Heat 2 teaspoons oil in sauté pan, and add rice. Sauté until rice is lightly golden, 2 to 3 minutes. Spread rice in an even layer over vegetables in casserole. Sprinkle 1 teaspoon salt and the pepper over rice. 4. Add 1 teaspoon oil to sauté pan. When hot, add ham, stirring until it is fragrant. Add okra, and sauté until lightly browned, 6 to 8 minutes. Add wine, and cook until pan is almost dry. Add tomatoes; simmer vigorously until mixture has thickened, about 6 minutes. In a small saucepan, bring stock to a boil, then remove from heat and set aside. 5. Layer okra and tomato mixture over rice in casserole. Arrange chicken pieces on top, placing thigh and leg portions near edge of pan and breast pieces in center. Top with any juices from bowl of chicken. Pour hot stock into casserole, and cover pan tightly with a lid or foil. Bake until rice has absorbed all liquid, about 1 hour. 6. Transfer chicken pieces to a platter. Toss rice and vegetables in pot, and season to taste with salt, pepper and Tabasco. On each of four plates, place a portion of chicken and a serving of rice and vegetables. Serve hot.