Chicken Perloo: A South Carolina Classic
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.
Servings: 6 to 8 servings
Calories: 283kcal
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
Serving: 1g | Calories: 283kcal | Carbohydrates: 15g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 143mg | Sodium: 678mg | Fiber: 1g | Sugar: 2g