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.
3cupscooked chickenor one rotisserie chicken that has been deboned and the skin removed, chopped
2tablespoonsunsalted butter
2stickscelerychopped
½cuponionchopped
½green bell pepperseeded and chopped
6cupschicken stock
1cuplong-grain riceuncooked
1teaspoonkosher salt
1teaspoonground black pepper
Optional garnish: fresh parsleychopped
Instructions
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.
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.
Uncover and remove from the heat. Taste and add additional salt and pepper, if needed. Serve immediately.
If desired, garnish with fresh parsley before serving.
Video
Notes
Leftovers can be stored covered in the refrigerator for up to four days. They are delicious when heated in the microwave. If it looks dry, add a small amount of stock or even water before heating.Pilau also freezes well and can be frozen for several months.The consistency of this pilau is somewhat like a thick stew and is best served in a bowl.Be sure to use long-grain rice in this recipe. Short-grain rice is sticky when cooked and best used to make sushi, and medium-grain is best to use in making risotto.If you use unsalted or low-sodium stock, you may need to add more salt.The salt measurements given are for kosher salt. If you use regular table salt, only use half as much.Homemade stock is much more flavorful than purchased stock. If you would like to make your own, here is a link to my homemade chicken stock recipe.If you use a rotisserie chicken, you already have the main ingredient (a carcass) to make the stock. If you don't want to fool with it now, stash the carcass, skin, bones, etc., in a plastic storage bag in the freezer until you have time to make it. Then, add some veggies from your vegetable drawer, and you will be in business.I often purchase eight or nine bone-in, skin-on breasts when they are on sale and roast them, so I always have it in my freezer for recipes like this. If you would like to cook it yourself, here is a link to my easy roasted chicken breast recipe.