Easy chicken and rice keeps classic Southern flavor
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 Perlo Bog.
Full of tender chicken, sautéed vegetables, and white rice, saucy Chicken Pilau, which is pronounced “per-low” in our neck of the woods, has long been a fundraising staple for churches and other organizations in rural North Florida.
The most famous Chicken Pilau event in our area used to be held annually in Havana, Florida. Dozens of chickens and mountains of rice were cooked all day in huge black cast iron pots over an open flame by volunteers for the throngs of hungry folks that showed up every year for the popular fundraiser.
If you have been following my blog for any length of time, you know I’m not one to spend all day cooking a dish unless it’s in a slow cooker or crockpot. And, true to that, I’ve taken this dish I so fondly remember enjoying and added a few shortcuts to come up with this quick and easy recipe for you.
It may not be authentic, but it is still delicious, and I hope you like it as much as we do.
Sharon’s tips
Because this dish contains protein, starch, and vegetables, I usually serve it by itself and call it a day. However, if you like, a side salad or sliced tomatoes might be nice to pair with it. At the Havana Pilau, it was served with coleslaw and an assortment of homemade desserts. The consistency of this pilau is somewhat like a thick stew and is best served in a bowl.
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 chicken stock or even water before heating. Pilau also freezes well and can be frozen for several months. 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 used to make 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.
If you use a rotisserie chicken, you already have the main ingredient (a carcass) to make homemade chicken 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.
Sharon Rigsby is the blogger behind Grits and Pinecones, a cooking, and hospitality blog. Check out all of her recipes by visiting www.gritsandpinecones.com.
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.