SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE
A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 2h20m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 929 calories, Carbohydrate 40.8 g, Cholesterol 188.8 mg, Fat 68.4 g, Fiber 1 g, Protein 34.6 g, SaturatedFat 20.2 g, Sodium 1300.1 mg, Sugar 1.2 g
CHICKEN PULAO RECIPE BY TASTY
You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)
Provided by Priyanka Talari
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
- Add cashews and sauté until light golden brown.
- Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
- Add minced garlic and minced ginger. Fry until the raw smell goes off.
- Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
- Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
- Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
- Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
- Serve hot with cucumber or onion raita.
Nutrition Facts : Calories 495 calories, Carbohydrate 90 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram
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.
CHICKEN PURLOO
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.
PURLOO
This is another one of Alan's mom's recipes from Louisiana. She is one of the best cooks I ever had the pleasure of sharing a kitchen with. This is also a great dish for me because it's not spicy. If it's the main dish, it will serve 4, side dish, 6-8.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon over medium heat in large skillet until brown; drain fat, leaving about 1/2 tablespoons
- Stir in onion, pepper, okra and garlic; saute 2 to 3 minutes or until onion is tender.
- Add the shrimp; continue cooking 3 minutes.
- Add rice, tomato, thyme, salt, and basil. Heat thoroughly.
Nutrition Facts : Calories 404.4, Fat 9.4, SaturatedFat 3, Cholesterol 232.4, Sodium 691.6, Carbohydrate 47.6, Fiber 2.7, Sugar 3, Protein 30.4
More about "chicken purloo recipes"
CHICKEN PERLOO – LEITE'S CULINARIA
From leitesculinaria.com
4.8/5 (5)Total Time 1 hr 5 minsCategory MainsCalories 390 per serving
OKRA PILAF, OKRA PERLOO - SIMPLY RECIPES
From simplyrecipes.com
LOWCOUNTRY SHRIMP PERLOO OR PURLOO RECIPE - HOW TO …
From honest-food.net
THIS ONE-POT CHICKEN AND RICE DISH IS OUR NEW …
From foodnetwork.com
RED RICE-SMOKED CHICKEN PERLOO - SOUTHERN LIVING
From southernliving.com
CHICKEN PULAO (INSTANT POT & STOVETOP) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SIMPLE CHICKEN PERLOO: SOUTH CAROLINA CLASSIC - 31 DAILY
CHICKEN PILAU (PERLO) - SOUTH YOUR MOUTH
From southyourmouth.com
WHY CHICKEN BOG AND PURLOO ARE SO SPECIAL TO SOUTH CAROLINIANS
From southernkitchen.com
ONE-POT CAROLINA CHICKEN BOG RECIPE - SOUTHERN KITCHEN
From southernkitchen.com
SOUTHERN CHICKEN PERLO - RECIPE - COOKS.COM
From cooks.com
CHICKEN PURLOO SYNONYMS & ANTONYMS | SYNONYMS.COM
From synonyms.com
WHAT IS PERLOO - SOUTHERN LIVING
From southernliving.com
CHICKEN PERLOO RECIPE - VICE
From vice.com
HOW TO MAKE PERLO, THE DEEP SOUTH'S BEST TAKE ON …
From deadspin.com
CHICKEN PILAU RECIPE - SOUTHERN STYLE | GRITSANDPINECONES.COM
From gritsandpinecones.com
CHICKEN PURLOO SYNONYMS, CHICKEN PURLOO ANTONYMS
From freethesaurus.com
#RECIPES: BILL NEAL, SOUTHERN COOKING, AND CHICKEN PURLOO
From journal.alabamachanin.com
You'll also love