Chicken Perloo
Updated March 20, 2024
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup olive oil
- 6celery stalks, cut into ¼-inch pieces
- 1large green bell pepper, cut into ¼-inch pieces
- 1medium yellow onion, cut into ¼-inch pieces
- 3large garlic cloves, finely chopped
- 1(14-ounce) can stewed tomatoes
- 2teaspoons dry rib rub spice (see Tip)
- Salt
- 6cups chicken stock (see Tip)
- 1cup Charleston Gold or arborio rice
- 12ounces smoked or rotisserie chicken meat, pulled into large pieces (from roughly half a bird)
- Chopped scallions, for garnish
Nutritional analysis per serving (4 servings)
753 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 5 grams polyunsaturated fat; 69 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 42 grams protein; 2031 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees.
- Step 2
In a Dutch oven or other large, heavy pot, heat the oil over medium. Add the celery, bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables become translucent and soft, about 10 minutes.
- Step 3
Add the stewed tomatoes, rib rub and a pinch of salt to the sautéed vegetables and cook, stirring occasionally, until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, about 10 minutes.
- Step 4
Add the stock and bring to a boil, raising the heat if needed. Stir in the rice and smoked chicken and transfer to the oven.
- Step 5
Bake, uncovered, until the rice is soft and cooked through, about 20 minutes. Remove from the oven, season with salt to taste and garnish with the scallions.
- You can buy and use any dry spice mix meant for ribs or you can make your own according to Rodney’s recipe: Mix 2 tablespoons kosher salt (such as Diamond Crystal), 1 tablespoon MSG, 1 tablespoon freshly ground black pepper, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon packed light brown sugar, ½ tablespoon garlic powder, ½ tablespoon onion powder and ¼ teaspoon cayenne.
- If you have some leftover potlikker (the leftover liquid after you cook a pot of greens or beans), use that instead of chicken stock.
Private Notes
Comments
Plenty of "genuine" Perloo recipes out there call for 5-6 cups. Why not just say, "some of us like our Perloo with less stock," instead of throwing shade at the recipe?
Six cups of stock is way too much. Three cups is more than enough if you want genuine Perloo. If you want chicken, rice, and tomato stew, use 6 cups.
Add sausage and you will have chicken bog, another SC Lowcountry favorite.Most people I know make this with ordinary long grain white rice.
I’m not sure I made this correctly, next time I’ll buy the spice that’s in one of the links. However even with my approximate following of other reviewer’s suggestions of old bay, some random hickory salt thing from an in law and what I could find and remember to put in from the note at the end of the recipe, this came out shockingly well. I used an organic rotisserie chicken and I don’t quite understand why it was 100x more tender than any other rotisserie chicken I ever bought? My partner said wow, did you make this chicken? I had to tell him it was a partial credit situation because I don’t feel confident about ever making a chicken on my own that will taste this tender. I would say it’s a definite remake especially when it’s rainy, super cozy vibes.
Well that’s a winner! Just a few tweaks. Like others I cut the stock back to four cups. My rub was 1 tsp Old Bay and 1 tsp Carolina Pork rub, 1 tsp salt, 1 tsp brown sugar, 2 tsp smoked paprika for the rotisserie chicken, plus 0.5 tsp celery salt, pinch of oregano and basil since I didn’t have stewed tomatoes (used a can of diced tomatoes). Used arborio rice so gave it about 35 min in the oven. Absolutely divine and unctuous. Ate it with just a splash of hot sauce for fun.
For a firmer dish I would limit liquid to no more than 3 cups. I gently poached chicken thighs in the onion and celery discards and used the poaching liquid in the dish. Very satisfying and good tasting dish.