Chicken Perloo

Chicken Perloo Dish Guide

Serves 6-8

6-8 boneless, skinless chicken thighs

2 T olive oil

4-5 bacon sliced, cut into ½ inch pieces

4 oz andouille sausage, diced

1 white onion, diced

1 red bell pepper, diced

2 jalapenos, diced (seeds removed if desired)

2 cups white rice

1 pint grape tomatoes, cut in half

3.5 cups chicken stock

3-4 bay leaves

Pinch cayenne pepper

½ t thyme leaves

½ t ground oregano

Salt and pepper to taste

Hot sauce and diced green onions for serving/garnish

Add the olive oil to a dutch oven and sear chicken on both sides for 4-5 minutes over medium high heat. Work in batches if needed. Season with salt and pepper and remove. Turn heat to medium and add bacon and sausage and brown in the fat and oil. Once most of the fat has rendered add onion, bell pepper and jalapeno. Sautee for 5-6 minutes or until softened.

Add thyme, oregano and cayenne along with the rice. Toast the rice and spices for 3-4 minutes. Add tomatoes, stock and bay leaves. Stir to combine everything and bring to a simmer. Season to taste with salt and pepper. Return chicken to pot along with any accumulated juices. Once simmering, cover with a lid and place in a 325F oven for 30-35 minutes.

Remove from the oven and use a fork to fluff the rice and gently shred the chicken. It doesn’t need to fully shred but just break down into smaller pieces and disperse through the dish. Cover and rest for 10 minutes.

Serve in a bowl garnished with hot sauce and green onions.