Chicken Pilau Recipe Southern Style Gritsandpineconescom

CHICKEN PILAU

Steps:

• Remove giblets, etc. from the chicken cavity (if included). Clean and rinse chicken well and place in a large pot with a tight-fitting lid.
• Add broth, celery, onion, salt and next five ingredients (through bay leaf). Bring to a slow simmer over medium heat. Once broth begins to boil, reduce heat to low, cover tightly and simmer for 1 hour.
• Remove chicken from broth then set aside to cool. Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
• Strain broth to remove onion, celery and bay leaf then return broth to pot. You should have about 4 - 4 ½ cups of broth after cooking the chicken. If you're unsure, measure to confirm you have at least 4 but not more than 4 ½ cups)
• Cut smoked sausage into bite-sized pieces. Add sausage the broth then bring to a boil.
• Once boiling, add uncooked rice and chicken pieces. Reduce heat to low, cover tightly then cook for 20 minutes or until rice is tender, stirring with a fork a few times the first 15 minutes of cook time. Do not disturb rice the last 5 minutes of cooking.
• Turn off heat then let dish rest, covered, for 10 minutes before serving.

SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE

Steps:

• Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
• Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
• Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.
• Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
• Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

CHICKEN PILAU

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
• Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
• Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
• Cover pan and simmer 30 minutes or until the chicken is tender.
• Remove chicken and pour the pan juices into a 2-cup measure, cool.
• When cool, skin chicken and remove the meat from the bone in large pieces.
• Set chicken aside.
• In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
• Sauté for about 3 minutes over medium heat.
• Add the remaining onion, green and red bell pepper, and celery.
• Sauté until the chopped onion is tender.
• Add the rice and sauté, stirring, for about 2 minutes.
• Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
• Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
• If necessary, add more chicken broth or water.
• Gently stir cooked chicken into the rice; heat through.
• Taste and add salt and pepper, if needed.
• Spoon into a serving dish and sprinkle with freshly chopped parsley.

SOUTHERN APRICOT CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in the bottom of a 9x13 inch baking dish.
• Bake uncovered for 25 to 30 minutes, or until no longer pink in the center, and juices run clear.
• While the chicken is cooking, stir together the apricot preserves, sour cream, mustard, salt and pepper in a small bowl. When the chicken is done, remove from the oven, and coat with the sauce. Return to the oven for 10 to 12 minutes, or until sauce is bubbly and hot.

CAROLINA PILAU (PERLOO)

Steps:

• Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
• Add the boiling stock, stir, and bring back to the boil.
• Add chicken, vegetables, bay leaf, salt and pepper.
• Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
• Serving Ideas : Sprinkle with crumbled bacon and parsley.

CHICKEN AND COLLARDS PILAU RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels. Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage. Bring mixture to a boil over medium-high heat. Remove from heat; cover. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately. Southern Living December 2013