Simple Chicken Perloo: South Carolina Classic
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Chicken Perloo is a classic one-pot chicken and rice dish from South Carolina that’s smokey, a little sweet, hearty, and delicious. It’s Southern comfort food at its best. It’s also easy to make, with simple ingredients and amazing flavor—even for weeknight dinners.
If you love a one-pot chicken perloo recipe, try this one pot jambalaya, one pot chicken and rice casserole or this chicken and rice with zucchini recipe.
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In the coastal Lowcountry region of the Carolinas and Georgia, Perloo is an iconic rice dish. Much like jambalaya, its base is a flavorful combination of vegetables, aromatics, and rice. We’re using chicken in this dish, but you can substitute other protein and create shrimp perloo.
What is Chicken Perloo?
Perloo is a rice-based dish similar to other Southern classics, often referred to as “pilaf” or “pilau.” In Louisiana, it’s similar to jambalaya, a dish often requested at my house. In South Florida and Spanish-speaking countries, it’s similar to paella.
It’s even sometimes called Chicken Bog or . If you would like to try an Instant Pot version, see our Instant Pot Chicken Bog recipe.
Chicken Perloo Ingredients
As mentioned, Perloo is an incredibly adaptable dish. In fact, most home cooks who make It have their own take on this iconic Southern dish. Here’s my version of our favorite Chicken Perloo recipe.
Here is what you need:
- Olive oil: For sauteeing
- Chicken: I’m using boneless skinless chicken thighs for the best flavor
- Bacon, chopped into 1/4-inch pieces
- Aromatics: Chopped onion, minced garlic, green bell pepper, bay leaf and optional red pepper flakes.
- White rice (medium or long grain)
- Cherry tomatoes
- Chicken broth
- Fresh parsley for serving
How to Make Chicken Perloo
Step 1: Brown Chicken Thighs and saute bacon and vegetables
This dish begins by browning chicken thighs in a large Dutch Oven before removing them to a holding plate. Then, saute the bacon and vegetables in the same pot before adding the rice.
Step 2: Add tomatoes, stock and seasoning
Add the tomatoes, chicken stock, 1 cup water, bay leaf, and red pepper flakes (if using) to the pot. Stir well and bring to a simmer, then add the chicken thighs and return to a simmer.
Step 3: Bake and serve
Cover and bake in the oven for 30 minutes. To serve, garnish with fresh parsley.
It’s delicious and simple. And my guys are always going back for seconds.
Plus — leftovers make superb, splurge-worthy lunches.
Equipment Needed to Make Chicken Perloo
A deep, heavy ovenproof pot. That’s it. I like to use a 6-quart Dutch Oven, but any heavy-bottomed large pot will do.
Chicken Perlo
Tradition versions of this versatile dish often use a whole smoked chicken. And it does add delicious flavor.
But keeping things simple, I most often opt for boneless, skinless chicken thighs. After cooking in deliciously fragrant and seasoned rice, they can be shredded and stirred back into the rice or served whole for individual servings.
I’m adding bacon that sautes with the onions, peppers, and garlic for a delicious smokey flavor. As you know, bacon imparts that irresistible and wonderful flavor so many of us love!
The result is a fluffy rice dish cooked in a rich, flavorful broth, with tender chicken and vegetables. Be prepared for seconds on this one!
Variations
- Make Seafood Perloo from shrimp, crab, or oysters. Shrimp Perloo is especially delicious. I like to use about 2 pounds of cleaned and peeled shrimp and add it to the simmering broth.
- Pork Perloo is traditionally made using various cuts and pieces of pork. But you could also substitute a small pork roast or tenderloin.
- Add Sausage: Perloo is typically made using Andouille Sausage, which you would use instead of the bacon or in addition.
More Recipes You May Also Enjoy
If you love this classic Southern dish, be sure to check out our recipe for Kentucky Spoonbread Corn Pudding. Or try these delicious recipes:
Tried this Chicken Perloo?
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Chicken Perloo: A South Carolina Classic
Ingredients
- 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
Instructions
- 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
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Many of the one-pot rice dishes in the Lowcountry and the South can trace their origins back to West Africa.
That makes a lot sense. I love to research recipe origins and will look for further research for reader information. Thank you for bringing your insight!
I did not know that, I ‘ll have to ask my friend about her way of cooking it . Thank you.
I’m writing a story about wagon trains with cooking perlo/pilau/bog in a cast iron wash pot. Can’t find measurements. I’d treasure your info!
1. Did they cook the chicken/squirrel, possum and then debone it, procuring broth for rice? Or was it possible to start with the right amount of water?
2. How did they measure the amount of their broth so they could figure the amount of rice to add? Dip broth into buckets to measure?
3. No refrigerator, so did they have to eat all of it that day in warm climates?
How did they measure amount of broth?
Hi Fran! I’m so intrigued by your project and questions! I am an avid fan of wagon trains (especially the Oregon Trail as its so close to me) and love to research on the side. Your questions are fascinating, but I don’t know the answers. I love the way you think! I would love to read any tidbits you discover and I’ll also keep my eye out for any answers I come across.
As to the recipe, use the “Jump to Recipe” link just under the title of the post. The recipe card is always at the bottom of the page. Here’s a quick link: https://www.31daily.com/simple-chicken-perloo-south-carolina-classic/#mv-creation-844-jtr
Thanks so much for your questions and comments!