Best 5 Chicken Perloo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the realm of culinary delight, where we embark on a journey to discover the secrets of cooking the tantalizing dish known as "Chicken Perloo." This dish, a harmonious blend of flavors and textures, has its roots in the vibrant history of Louisiana Creole cuisine. Chicken Perloo is a celebration of culinary heritage, capturing the essence of a rich culture and tantalizing taste buds with every bite. As we delve into the intricacies of this dish, we'll uncover the perfect recipe that will guide you in creating a memorable and authentic Chicken Perloo experience.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE



Southern Style Chicken Perlo with Andouille Sausage image

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

1 (3 pound) whole chicken
6 cups water, or as needed to cover
1 small onion, halved
1 bay leaf
1 sprig fresh thyme
salt and pepper to taste
1 tablespoon olive oil
1 pound andouille sausage, cut into bite-size pieces
1 ½ cups uncooked long-grain white rice
1 teaspoon paprika
3 cups Swanson® Chicken Broth
2 hard-cooked eggs, peeled and chopped

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 PERLOO



Chicken Perloo 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

Time 55m

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.

CHICKEN PERLOO: A SOUTH CAROLINA CLASSIC



Chicken Perloo: A South Carolina Classic image

Chicken Perloo is a South Carolina classic one pot chicken and rice dish that's smokey, a little sweet, hearty, and so delicious. It's Southern comfort food at its best. And -- easy to make, with simple ingredients and amazing flavor... even for weeknight dinners.

Provided by Stephanie Wilson

Categories     Main

Time 45m

Number Of Ingredients 14

1 teaspoon olive oil
6 to 8 boneless skinless chicken thighs
4 slices of bacon, chopped into 1/4-inch pieces
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cups white rice (long or medium grain)
3/4 cup cherry tomatoes
2 (15-ounce) cans chicken broth
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
pinch of red pepper flakes
1/4 cup chopped fresh parsley for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat olive oil in a large heavy-bottomed pot or Dutch Oven. Season the chicken with salt and pepper and brown on all sides. Remove the chicken from the pan and transfer to a plate; set aside.
  • Reduce heat to medium and add the bacon. Cook until browned; about 4 minutes. Stir in the onion and green pepper; saute until softened and translucent. Stir in the garlic and cook for 1 minute more. Finally, stir in the rice until it's coated.
  • To the pot, add the tomatoes, chicken stock, 1 cup water, bay leaf, and red pepper flakes (if using). Bring to a simmer, stirring well, then add the chicken thighs and bring back to a simmer.
  • Cover and bake in the oven for 30 minutes. To serve, garnish with fresh parsley.

Nutrition Facts : Calories 283 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 678 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CAROLINA PILAU (PERLOO)



Carolina Pilau (Perloo) image

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

12 ounces bacon, chopped
2 cups long-grain rice
4 cups chicken broth, boiling
1 whole chicken, cut up (3 1/2 lbs)
4 stalks celery, cut into 1 inch pieces
1 carrot, cut in 1 inch pieces
1 bay leaf
salt and pepper
2 tablespoons fresh parsley, chopped

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



CHICKEN PERLOO image

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 @nanaof10

Categories     Chicken

Number Of Ingredients 9

1 teaspoon(s) olive oil
4-5 - pieces of skinless, boneless chicken
2 slice(s) bacon (cut into 4" pieces)
1 large onion, sliced
1/2 - green pepper, chopped
1 cup(s) long grain white rice
1 can(s) chicken broth (1 3/4 cup)
1/4 teaspoon(s) salt and pepper each
2 tablespoon(s) minced parsley

Steps:

  • Heat oil over med. high heat, add chicken and cook 8 min. turning once. Transfer chicken to a plate.
  • 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.
  • 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.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Rinse the chicken thoroughly before cooking to remove any bacteria.
  • Season the chicken generously with salt and pepper before browning.
  • Cook the chicken over medium heat until it is golden brown on all sides.
  • Add the vegetables and cook until they are tender.
  • Stir in the rice and cook until it is heated through.
  • Season the perloo to taste with salt and pepper.
  • Garnish the perloo with chopped green onions or parsley before serving.

Conclusion:

Chicken perloo is a delicious and flavorful dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your perloo spicy or mild, with or without vegetables, this recipe is sure to please everyone at your table. So next time you are looking for a new and exciting dish to try, give chicken perloo a try.

Related Topics