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
RED RICE PERLOO
A staple of Low Country cooking, perloo (also known as pilau) is a one-pot rice dish that closely resembles jambalaya. In this version, I like to use parboiled or converted rice because the rice grains retain their shape and texture instead of becoming mushy. You'll notice that I include a range for the stock amount. I recommend starting with the lowest amount and adding more liquid as needed.
Provided by Kardea Brown
Categories main-dish
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Rinse the rice until the water becomes slightly clear. (This removes the starch.)
- Process the celery, onion and bell pepper in a food processor or until finely minced. Heat the oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the minced vegetables. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the tomato paste, sugar and House Seasoning and cook, stirring, for 1 minute.
- Stir in the okra, rice and butter and cook for about 1 minute. Stir in the tomatoes and vegetable stock and check for seasoning.
- 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, then add the lemon juice and sprinkle with parsley if desired. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
CAROLINA PILAU (PERLOO)
In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple.
Provided by tranch
Categories Long Grain Rice
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 509.6, Fat 30, SaturatedFat 9.3, Cholesterol 92.1, Sodium 665.7, Carbohydrate 31.3, Fiber 0.9, Sugar 0.9, Protein 25.9
CHICKEN PERLOO
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
Time 55m
Yield 6 servings
Number Of Ingredients 19
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.
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