Chicken Perloo

Name: Chicken Perloo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 4 slices bacon, chopped; 0.5 lbs andouille sausage, sliced; 1.5 lbs boneless skinless chicken thighs, diced; 1 yellow onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 4 garlic cloves, minced; 1.5 cups long-grain white rice, rinsed; 1/2 tsp dried thyme; 3 cups chicken broth

A classic Lowcountry one-pot dish featuring tender chicken, smoked sausage, and rice simmered together with aromatic vegetables in broth.

55 minMediumServes 6480 cal/serving

Southern AmericanDinnerStovetopHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeCorn-Free

Ingredients

4 slices bacon, chopped
0.5 lbs andouille sausage, sliced
1.5 lbs boneless skinless chicken thighs, diced
1 yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 garlic cloves, minced
1.5 cups long-grain white rice, rinsed
1/2 tsp dried thyme
3 cups chicken broth

Instructions

1

Render 4 slices chopped bacon and brown 0.5 lbs sliced andouille sausage in a large heavy pot over medium heat for 6 minutes, then transfer to a plate.
2

Add 1.5 lbs diced boneless skinless chicken thighs to the pot and cook for 6 to 8 minutes until browned and internal temperature reaches 165°F, then set aside with the sausage.
3

Add 1 diced yellow onion, 2 diced celery stalks, 1 diced green bell pepper, and 4 minced garlic cloves to the rendered fat and cook for 5 minutes until soft.
4

Stir in 1.5 cups rinsed long-grain white rice and 1/2 tsp dried thyme, cooking for 2 minutes until lightly toasted.
5

Return cooked meats to pot, pour in 3 cups chicken broth, bring to a boil, cover, and simmer on low heat for 20 minutes until rice is tender.

Questions

How long does Chicken Perloo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Chicken Perloo?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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