Chicken Perloo Recipes

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.

Steps:

• Put the gizzards in a large bowl with the milk. Cover and refrigerate for at least 4 hours or overnight if possible.
• Drain off the milk and rinse the gizzards in cool water, then pat dry. Cut the gizzards into 1-inch pieces, then season them with the salt, pepper, parsley, sage and thyme.
• Place a large pot on medium-high heat, add the olive oil and saute the seasoned gizzards until browned all over and starting to shrink, about 5 minutes. Add the onions, peppers, celery and garlic and continue to saute until the onions are translucent, 3 to 5 minutes. Add the chicken broth to the pot and bring to a boil. Add the rice and stir, then cover with a lid and reduce the heat. Cook for 15 minutes or until the rice has absorbed all the liquid. Fluff the cooked rice with a fork before serving.

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.

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.

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.