Perloo (Chicken and Sausage Perloo)
A slow-simmered rice dish of chicken, sausage, and vegetables, the Lowcountry's older, broader name for one-pot rice pilaus like chicken bog.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 450 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 450 kcal
- fat
- 18
- carbs
- 46
- protein
- 26
- calories
- 450
Instructions
- 1
Brown the sausage slices in a large pot. Take them out and set them aside.
- 2
Brown the chicken thighs on both sides in the same pot. Take them out and set them aside.
- 3
Saute the onion, bell pepper, and celery in the remaining fat until they are soft.
- 4
Stir in the tomatoes if using. Add the rice and stir until well coated.
- 5
Put the chicken and sausage back into the pot. Add the chicken stock, paprika, salt, and pepper.
- 6
Bring to a simmer and cover. Cook on low heat for 30-35 minutes until the chicken is cooked and rice is tender.
- 7
Take out the chicken and shred the meat off the bone. Stir the shredded meat back into the pot.
- 8
Let the pot rest with the lid on for 10 minutes before serving.
Chef's tips
Brown the sausage first to create flavorful browned bits at the bottom of the pot. Let the pot rest covered, off the burner, so the rice finishes steaming evenly.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat covered on the stovetop with a splash of broth, or in the microwave.
Common mistakes to avoid
- •Skipping browning the meat first, which leaves out deep flavor
- •Adding too much liquid, which makes the rice soggy and mushy
Serving suggestions
Cooked Perloo (Chicken and Sausage Perloo)?
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