Name: Gullah Chicken Perloo Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Gullah Geechee
Ingredients: 1.5 lbs chicken thighs, bone-in, skin-on; 2 cups long-grain rice; 1 large onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 2 bay leaves; 1 tsp thyme; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; Salt and black pepper to taste; 2 tbsp vegetable oil; 2 green onions, sliced for garnish

A one-pot Gullah rice dish with chicken, vegetables, and rich seasonings. This chicken perloo recipe is Lowcountry comfort food at its finest.

Ingredients

1.5 lbs chicken thighs, bone-in, skin-on
2 cups long-grain rice
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
2 bay leaves
1 tsp thyme
1 tsp smoked paprika
1/2 tsp cayenne pepper
Salt and black pepper to taste
2 tbsp vegetable oil
2 green onions, sliced for garnish

Instructions

Season chicken thighs with salt, pepper, and smoked paprika. Heat oil in a large Dutch oven over medium-high heat.
Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
Add onion, celery, and bell pepper to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Stir in rice and cook 2 minutes, stirring constantly, until rice is lightly toasted.
Add chicken broth, diced tomatoes, bay leaves, thyme, and cayenne. Stir to combine.
Nestle chicken thighs back into the pot, skin side up. Bring to a boil.
Cover, reduce heat to low, and cook 25-30 minutes until rice is tender and chicken is cooked through.
Remove from heat and let rest 5 minutes. Discard bay leaves. Garnish with green onions.