Chicken Perloo

Chicken Perloo

Another one from my guy Rodney Scott. This recipe will literally transport you to South Carolina’s low country. Chock full of that smoked chicken you made over the weekend, Carolina Gold rice (more on that down the line – my new absolute favorite rice) and so much more deliciousness, I don’t think you will find another leftover chicken soup/stew better. Plus, I added our Blacksmith BBQ Pork rub…so there is that.

Chicken Perloo

1/4 cup olive oil

6 celery stalks, cut into 1/4 inch pieces

1 green pepper cut into 1/4 inch pieces

1 medium yellow onion, cut into 1/4 inch pieces

2 Tbsp chopped garlic

1 can stewed tomatoes (14 oz)

2 tsp Blacksmith Trading Co Pork Rub

1 tsp kosher salt

6 cups chicken stock

1 cup Carolina Gold rice

12 oz smoked/roasted shredded chicken

1 bunch scallion or chive chopped

Preheat oven to 350.

In dutch oven sweat the veg over medium heat. Add the tomatoes, rub, salt, incorporate another 15 minutes.

Add the stock and bring to boil. Stir in rice and chicken and transfer to the oven, uncovered and bake for about 20 minutes. Remove and garnish with the chive or onion. I like serving with hot sauce on the side.

Related Posts

We Bought a Farm

We Bought a Farm

Dreams do come true. I mean I believe(d) it but if I am being honest, doubted a few times over the years on dreams in general and this one in particular, buying a “farm” or a “home in the country,” or homestead, or ranch, whichever […]

Simple, Everyday Chicken Stock

Simple, Everyday Chicken Stock

Making chicken stock has always sounded scary and a daunting task. What is so easy to find in cans, cartons, and in cube form, and so dang cheap, can’t be easy to make at home can it? I am here to tell you that it […]

Leave a Reply