Sunday One-Pot Dinner Chicken Perlo

Sunday Dinner

While still in my robe, I stepped outside to check the weather and noticed my kitchen garden was overflowing. It was that bounty of fresh herbs and the cloudy start to the day that was all the inspiration I needed.  I raced back inside for my snips then harvested a few plutches of fresh oregano and thyme to throw in the pot. MMMMM! There's nothing like the smell of a fresh pot of Chicken Perlo on the stove.

Y'all Say Pilau, We Say Perlo

A bit of a Southern specialty, Perlo is a South Carolinian rice dish. The  dialect of the Low Country region of South Carolina accounts for the pronunciation of this dish as perlo, but other parts of the United States call it rice pilau.

I make it in my enamel covered cast iron dutch oven. Oh, I suspect any heavy thick-bottomed pot will do, but I've seen people who have dedicated heavy duty heirloom cast iron pots ONLY reserved for their special perlo.  Nowadays I have diverted from many of the traditions of southern cooking. Apart from the pork sausage in the dish, there is no added pork fat in my perlo, although if the mood strikes I might be inclined to render some slab bacon before browning the chicken. I tend to be a bit frugal, so I use whatever I have on hand. I've discovered over time that this dish is forgiving of whatever adaptations your taste buds might desire. Best of all, it's an inexpensive way to feed an army, or to have a ton of leftovers for Monday night.

Chicken Perlo

1/2 cup olive oil

1 large chopped onion

4 -6 smoked link sausages (I like Hot Italians personally :-)

12 pieces of chicken such as legs and thighs

1 teaspoon cayenne

1 teaspoon fresh ground black pepper

3 bay leaves 

2 cloves fresh garlic, minced

Plutch of Thyme

Plutch of Oregano

8 cups water

3 cups raw long grain white rice

Directions

Slice the sausage into bite-sized pieces. In a heavy cast iron pot, add olive oil and seasonings and brown the chicken and sausage. The trick  to browing is not to over-crowd the pot and don't move the chicken around a whole lot. Once the meat is almost browned to perfection, add the onion, and bay leaves. Cook until the onions get a little color on them and start to go clear. Again - don't move them around too much. Add the water, bring to a boil, cover, and cook at a low boil for 25 minutes.  Add the rice to the pot and bring to a boil. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 more minutes, or until the rice is tender.  The bay leaves and herbs usually rise to the top, and can be removed before serving.