Chicken Pilau
Chicken Pilau, the epitome of Southern comfort food, is a flavorful chicken and rice dish. Depending on where you are from, you may also know it as Chicken Bog, Chicken Perlo, or even Perlo Bog.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3 cup cooked chicken (or one rotisserie chicken that has been deboned and the skin removed, chopped)
- 2 tbsp unsalted butter
- 2 sticks celery (chopped)
- 1/2 cup onion (chopped)
- 1/2 green bell pepper (seeded and chopped)
- 6 cup chicken stock
- 1 cup long-grain rice (uncooked)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Optional garnish: fresh parsley (chopped)
Instructions
- 1
Place butter in a large Dutch oven or stockpot over medium heat. When the butter has melted, add the celery, bell pepper, and onion. Cook for about four to five minutes or until the vegetables are soft.
- 2
Add the stock and the chicken and turn the heat to medium-high. When the stock comes to a boil, add the rice, salt, and pepper. Stir to combine. Reduce the heat to a medium-low and bring the mixture to a simmer. Cover the pot and let the rice cook for 20 minutes.
- 3
Uncover and remove from the heat. Taste and add additional salt and pepper, if needed. Serve immediately.
- 4
If desired, garnish with fresh parsley before serving.