One-Pot Chicken Perloo

One-Pot Chicken Perloo

from southernliving.com
Entree
100 min
8 servings

Perloo is a one-pot rice dish with origins in West African cuisine, closely linked to Gullah Geechee traditions. It typically consists of rice simmered in a seasoned broth, combined with chicken, sausage, or seafood.

Ingredients

  • 1whole chicken, patted dry
  • 1 tsp.black pepper, plus more for garnish
  • 3 ½ tsp.kosher salt, divided
  • 2 tbsp.vegetable oil
  • 1medium-size yellow onion, chopped (about 11/2 cups)
  • 3 mediumcelery stalks, chopped (about 1 cup)
  • 1medium-size green bell pepper, chopped (1 cup)
  • 1can diced tomatoes, undrained
  • 2 tbsp.minced garlic (from 6 cloves)
  • 8 oz.smoked turkey neck pieces
  • 5thyme sprigs, plus leaves for garnish
  • 2fresh or dried bay leaves
  • 1 ¼ cupsuncooked jasmine rice, rinsed
  • thinly sliced scallions

Directions

  1. 1

    Preheat oven to 375°F. Sprinkle chicken evenly with black pepper and 2 1/2 teaspoons salt. Set aside at room temperature.

  2. 2

    Heat vegetable oil in a large, heavy-bottomed pot over medium-high. Add onion, celery, green bell pepper, and 1 teaspoon salt; cook, stirring occasionally, until vegetables soften, about 8 minutes. Add tomatoes with juices and garlic; cook, stirring occasionally, until all liquid is evaporated and mixture begins to caramelize, 10 to 12 minutes.

  3. 3

    Pour 1 1/4 cups water into pot, scraping up any brown bits from bottom of pot. Nestle chicken, breast side up, into pot. Arrange smoked turkey neck, thyme sprigs, and bay leaves around chicken, making sure turkey pieces are fully submerged; bring to a simmer over high. Cover and transfer pot to oven. Roast until an instant-read thermometer inserted into inner thigh of chicken registers 160°F, about 40 minutes.