Chicken Perloo Recipe: South Carolina Classic
Chicken Perloo is a classic one-pot chicken and rice dish from South Carolina that's smoky, hearty, and full of flavor. Also spelled chicken perlo, this comforting Lowcountry-style rice dish is made with simple ingredients like chicken thighs, bacon, vegetables, broth, and rice.
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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What is Chicken Perloo?
Chicken Perloo, also called chicken perlo or perlo rice, is a classic Southern one-pot chicken and rice dish popular in South Carolina and the Lowcountry. It's made by simmering rice with chicken, vegetables, broth, and smoky seasonings until the rice is tender and full of flavor.
This Southern classic rice-based dish is also often called "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.
While I'm using chicken in this coastal Lowcountry recipe, you can substitute another protein and enjoy shrimp perloo. Either way, this iconic recipe from the Carolinas and Georgia is a delicious dish you'll return to time and again.
If you would like to try an even quicker version, see our Instant Pot Chicken Bog recipe.
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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 ¼-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
This chicken perloo recipe comes together in one ovenproof pot or Dutch oven.
- Brown the chicken. Heat oil in a large Dutch oven or ovenproof pot. Brown the chicken thighs on both sides, then transfer them to a plate.
- Cook the bacon and vegetables. In the same pot, cook the bacon with the onion, bell pepper, and garlic until softened and fragrant.
- Toast the rice. Stir in the rice and cook briefly, letting it absorb the flavor from the bacon and vegetables.
- Add the broth and tomatoes. Stir in the cherry tomatoes, chicken broth, water, bay leaf, and red pepper flakes, if using. Bring to a simmer.
- Bake the perloo. Return the chicken to the pot, cover, and bake for 30 minutes or until the rice is tender and the chicken is cooked through.
- Serve. Remove the bay leaf, fluff the rice, and garnish with fresh parsley before serving.
If you love the one pot chicken and rice combinations, try this Latin American favorite, 30 minute arroz con pollo recipe!
Tips for the Best Chicken Perloo
- Use chicken thighs for the best flavor. Boneless, skinless chicken thighs stay tender and juicy as the rice bakes.
- Toast the rice briefly. Stirring the rice into the bacon, vegetables, and seasonings before adding broth helps build flavor.
- Keep the pot covered while baking. This allows the rice to steam evenly and absorb the broth.
- Let it rest before serving. A short rest helps the rice finish steaming and makes the texture fluffier.
- Adjust the seasoning at the end. Bacon and broth can vary in saltiness, so taste before adding more salt.
Chicken Perlo
Traditional 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 smoky 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.
Recipe FAQs
They are similar Southern chicken and rice dishes, but chicken bog is often wetter and more stew-like, while chicken perloo usually has fluffier, more separate rice.
Medium or long-grain white rice works best because it cooks evenly and absorbs the seasoned broth without becoming too sticky.
Yes. Chicken perloo reheats well, though the rice will continue absorbing moisture as it sits. Add a splash of broth or water when reheating if needed.
Chicken Perloo Recipe
Ingredients
- 1 teaspoon olive oil
- 6 to 8 boneless skinless chicken thighs
- 4 slices of bacon chopped into ¼-inch pieces
- 1 onion chopped
- 3 cloves garlic minced
- 1 green bell pepper chopped
- 2 cups white rice long or medium grain
- ¾ cup cherry tomatoes
- 2 15-ounce cans chicken broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- pinch of red pepper flakes
- ¼ 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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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:
- Easy Dry Rub Recipe
- One Pan Tuscan Chicken and Rice Skillet
- Sheet Pan Chicken Muffaletta
- Quick Chicken Shawarma Bowls
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
I've made a different version of this recipe but I like your version with bacon and cherry tomatoes
Hi Sharon! I love this simple dish and am so glad you enjoyed it too. The bacon and cherry tomatoes add so much flavor!
Chicken, Bacon and Rice! I'm in! The ingredients are in the pantry, the directions are straight forward. I've made something similar, let's get cooking!
I'm also a huge fan of chicken and rice recipes! And when they can have a story or origins, even better! Thank you for trying it!
I got a version of this recipe from a cozy mystery book by Laura Childs that take place in South Carolina. I can see where the bacon would be a great addition. It is my ultimate comfort food. Thanks for sharing!
I love that book series! Laura Childs is such a great author and the characters are so fun and engaging. I've not read the book where Chicken Perloo is mentioned, do you remember which one that was? I'd loved to read it. Thank you for trying this recipe though-- I'm so glad you loved it!
Shades of Earl Grey by Laura Childs
Thank you, Sharon! I've seen that one and am putting it on my reading list.
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!