Chicken Perloo

Southern

Chicken Perloo

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Chicken Perloo is Southern home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

50 min Medium Halal Gluten free Dairy free

Ingredients

Serves
5

The quantities follow this count.

How to cook it

  1. Season the chicken with salt and pepper. Heat the oil in a large pot and brown the chicken on both sides, about 5 minutes per side, then remove.

  2. Add the onion, celery, bell pepper, and garlic to the pot and cook until softened, about 5 minutes.

  3. Stir in the rice, broth, bay leaf, and cayenne, and nestle the chicken back into the pot.

  4. Bring to a simmer, cover, and cook over low heat until the rice is tender and the chicken is cooked through, about 25 minutes.

  5. Remove the bay leaf, fluff the rice with a fork, and serve.

Watch how to cook Chicken Perloo

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A Southern dinner is a plate rather than a single dish. These are the courses that normally sit beside Chicken Perloo, read from the same composition Dinejot builds a real meal from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Chicken Perloo carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Chicken Perloo
Allergen In this dish
Peanuts No
Tree nuts No
Dairy No
Gluten No
Shellfish No
Eggs No
Soy No
Fish No
Sesame No
Coconut No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories
550 kcal
Protein
34 g
Carbs
62 g
Fat
18 g
Fiber
2 g
Sugar
4 g
Sodium
750 mg
Saturated fat
4 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Chicken Perloo takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.

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Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.

Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.

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