A comforting one-pot dish beloved throughout the Lowcountry.
red bell peppers, diced (about 4 cups)
2large (12- to 14-oz.)
Meanwhile, heat a 12-inch cast-iron skillet over medium; add bacon.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, stirring occasionally, until crisp, about 8 minutes.
Transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet.
Add celery, bell peppers, and onions to skillet.
Cook, stirring occasionally, until tender, about 20 minutes.
Add rice and garlic.
Cook, stirring often, 3 minutes.
Stir in wine, paprika, and 2 teaspoons of the salt.
Cook, stirring constantly, until liquid is completely absorbed, about 1 minute.
Add 2 cups stock to mixture in skillet.
Cook over medium, stirring occasionally, until liquid is almost completely absorbed, about 15 minutes.
Stir chicken into mixture in skillet; cover and reduce heat to low.
Cook until rice is tender, about 10 minutes.
Stir in parsley, butter, pepper, reserved bacon, and remaining 1 12 teaspoons salt.
What Is Perloo?
Perloo is a rich, one-pot Southern rice dish that’s all about deep, comforting flavors.
This dish became a staple over time, with different variations existing depending on who’s making it.
Cool, then cover and refrigerate for up to two days.
Soak up any leftover sauce withbuttermilk biscuitsor warmcornbread.
Garnish with fresh scallions if desired before serving.
Perloo has a rich flavor, but isn’t typically spicy.
This Lowcountry dish is similar to paella in that it’s a rice-based dish, but differs in flavor.
