A Southern specialty, chicken perlo refers to a South Carolinian rice dish. The dialectical accent of the Low Country region of South Carolina accounts for the pronunciation of this dish as perlo, but other parts of the United States call it rice pilau. This recipe requires a cast iron Dutch oven, but any heavy pot with a lid will work. While tradition uses pork to season and add protein to the perlo, chicken gives you another option. Leftover chicken will also work in this recipe. With few ingredients, you can adapt this dish to your own tastes and make it your go-to dinner when you do not know what to serve.
Things You'll Need
One 4 lb. chicken
2 qt. water
2 tbsp. butter
1 cup onion, diced
1 cup celery, diced
2 cups long grain rice, uncooked
1 lb. cooked link sausage, sliced (optional)
Place the chicken into the Dutch oven and pour two quarts of water over it.
Bring the chicken to a boil over medium high heat and cook for 30 minutes, uncovered. Leave the Dutch oven on the burner, but turn off the heat.
Remove the cooked chicken from the Dutch oven. Leave half the broth in the pot, but pour out the rest. Cut the meat off the chicken into shreds. Discard the meat and bones.
Heat the skillet over medium heat. Add the butter, onions and celery and cook until the vegetables become soft, about seven to 10 minutes.
Transfer the cooked vegetables, shredded chicken, raw rice and sliced sausage to the Dutch oven containing one quart of the broth made from boiling the chicken.
Bring the Dutch oven to a boil over medium high heat.
Turn the heat down to medium low to simmer, and cook the rice perlo, covered for 30 minutes or until the rice absorbs the liquid.
Add salt and pepper to taste.
Substitute 4 cups of cooked, shredded chicken and 1 quart of prepared chicken broth to make this dish in less time.