HOW TO MAKE CHICKEN PERLO RECIPES

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CHICKEN PERLOO RECIPE | FOOD NETWORK



Chicken Perloo Recipe | Food Network image

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

Total Time 55 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 19

5 slices thick-cut bacon, cut into 1/2-inch pieces
1 pound skin-on, bone-in chicken thighs
2 teaspoons House Seasoning, plus more if desired, recipe follows
8 ounces smoked sausage, such as kielbasa or andouille, cut into half moons
1 stalk celery, diced
1 medium Vidalia onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup dry sherry
3 cups diced ripe tomatoes (beefsteak or heirloom if ripe, plum if not)
2 cups uncooked long-grain white rice, such as Carolina Gold Rice
2 tablespoons unsalted butter
5 cups chicken stock
1/4 cup chopped fresh curly-leaf parsley, for serving
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder

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.

SOUTH YOUR MOUTH: CAROLINA CHICKEN BOG



South Your Mouth: Carolina Chicken Bog image

A one-pot recipe of rice, chicken and smoked sausage cooked in a flavorful stock made from slow-cooked chicken. Includes bonus instructions for making a BIG BATCH with 6 cups of rice.

Provided by Mandy Rivers | South Your Mouth

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours

Number Of Ingredients 14

1 large chicken (4-5 lbs)
6 cups chicken broth
2 1/2 teaspoons salt
2 teaspoons black pepper
1 1/2 teaspoons paprika
1/2 teaspoon dried thyme
1 bay leaf (optional)
6 cloves garlic
1 large onion
3 stalks celery
1 stick butter (1/2 cup)
2 lbs smoked sausage
1 teaspoon red pepper flakes
3 cups uncooked white rice

Steps:

  • Add chicken, broth, salt, pepper, paprika, thyme and bay leaf to a large pot or dutch oven.
  • Roughly chop garlic cloves, onion and celery then add to the pot. 
  • Cover pot then bring to a slow simmer over medium heat. Once broth is bubbling, reduce heat to low then cook, covered, for 2-3 hours, or until legs and thighs are pulling apart from the body and the chicken is very tender.
  • Remove chicken from broth; set aside to cool. Strain broth into a large bowl or pitcher, discarding onion, garlic and any loose bones or skin; set broth aside.
  • Once cool enough to handle, remove skin and bones from chicken then shred or cut chicken into bite-sized pieces.
  • Cut sausage into bite-sized pieces.
  • Melt butter in the (now empty) pot then sauté sausage and red pepper flakes for 8-10 minutes or until sausage is browned.
  • Add reserved broth (should be about 8 cups) to pot with the sausage then stir well to deglaze the pot.
  • Taste broth for seasoning then add more if desired. Bring broth to a boil.
  • Once boiling, add rice and chicken.
  • Bring to a gentle boil then cover, reduce heat to low or medium-low (wherever your dial gives you a gentle simmer) then cook for 20-25 minutes or until rice is tender.
  • Stir rice once or twice with a fork to ensure nothing is sticking to the bottom of the pot but don’t overwork the rice. Don’t stir the rice or open the lid the last 5 minutes of cooking.
  • Remove from heat then let rest, covered, for 10 minutes.

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CHICKEN PERLOO RECIPE | FOOD NETWORK
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.
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