Best 2 Southern Style Chicken Perlo With Andouille Sausage Recipes

**Southern-Style Chicken Perlo with Andouille Sausage: A Flavorful One-Pot Dish**

Embark on a culinary journey to the heart of Southern cooking with this classic Chicken Perlo recipe. This flavorful one-pot dish combines tender chicken, savory andouille sausage, aromatic vegetables, and fluffy rice, all simmered in a rich and flavorful broth. Indulge in the delightful interplay of textures and flavors as the tender chicken, succulent sausage, and fluffy rice mingle with the vibrant vegetables. With its vibrant colors and tantalizing aromas, Chicken Perlo is a feast for both the eyes and the taste buds. This article provides two variations of this beloved dish: the traditional Chicken Perlo and a vegetarian-friendly version with Meatless Andouille Sausage. Whether you're a meat lover or a vegetarian, you'll find a recipe here that will satisfy your cravings. Get ready to savor the rich flavors and hearty goodness of Southern-Style Chicken Perlo!

Let's cook with our recipes!

SOUTHERN STYLE CHICKEN PERLO WITH ANDOUILLE SAUSAGE

Southern Style Chicken Perlo with Andouille Sausage image

A popular low-country chicken and rice dish prepared with Swanson® Chicken Broth and smoky, spicy andouille sausage.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 2h20m

Yield 6

Number Of Ingredients 12

Ingredients

1 (3 pound) whole chicken
6 cups water, or as needed to cover
1 small onion, halved
1 bay leaf
1 sprig fresh thyme
salt and pepper to taste
1 tablespoon olive oil
1 pound andouille sausage, cut into bite-size pieces
1 ½ cups uncooked long-grain white rice
1 teaspoon paprika
3 cups Swanson® Chicken Broth
2 hard-cooked eggs, peeled and chopped

Steps:

Place chicken in a large pot. Add water to cover, onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook until chicken is tender, about 50 minutes.
Transfer chicken to a cutting board or platter and let cool completely. Remove bones, fat, and skin from chicken. Chop chicken into bite-size pieces and set aside.
Heat olive oil in a heavy pot over medium heat. Add sausage pieces; brown on all sides. Add rice and paprika to the pot; stir over medium heat until rice is coated with oil and browned bits are stirred from the bottom. Add Swanson® Chicken Broth and browned sausage pieces.
Bring to a boil; reduce heat, cover and cook until rice has absorbed the broth, about 30 minutes. Fluff the rice with a fork.
Stir the chicken pieces into the rice. Top with chopped hard-cooked egg just before serving.

Nutrition Facts : Calories 929 calories, Carbohydrate 40.8 g, Cholesterol 188.8 mg, Fat 68.4 g, Fiber 1 g, Protein 34.6 g, SaturatedFat 20.2 g, Sodium 1300.1 mg, Sugar 1.2 g

CHICKEN PERLOO

Chicken Perloo image

This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 19

Ingredients

5 slices thick-cut bacon, cut into 1/2-inch pieces
1 pound skin-on, bone-in chicken thighs
2 teaspoons House Seasoning, plus more if desired, recipe follows
8 ounces smoked sausage, such as kielbasa or andouille, cut into half moons
1 stalk celery, diced
1 medium Vidalia onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1/2 cup dry sherry
3 cups diced ripe tomatoes (beefsteak or heirloom if ripe, plum if not)
2 cups uncooked long-grain white rice, such as Carolina Gold Rice
2 tablespoons unsalted butter
5 cups chicken stock
1/4 cup chopped fresh curly-leaf parsley, for serving
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet paprika
1 teaspoon garlic powder

Steps:

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling.

Use a heavy-bottomed pot or Dutch oven: This will help to evenly distribute the heat and prevent the chicken and sausage from sticking to the bottom of the pot.

Brown the chicken and sausage in batches: This will help to ensure that they are evenly cooked and not overcrowded in the pot.

Don't crowd the pot: If you add too much chicken and sausage to the pot, it will not cook evenly. Cook the chicken and sausage in batches if necessary.

Use a good quality chicken broth: The flavor of the chicken broth will be the base of your sauce, so make sure you use a good quality broth.

Add the vegetables: Once the chicken and sausage are cooked, add the vegetables and cook until they are tender.

Add the rice: Once the vegetables are tender, add the rice and cook according to the package directions.

Add the seasonings: Once the rice is cooked, add the seasonings and stir to combine.

Let the perlo rest: Once the perlo is cooked, let it rest for 10 minutes before serving. This will help the flavors to meld together.

Conclusion:

Southern-style chicken perlo with andouille sausage is a delicious and hearty dish that is perfect for a family meal. With its combination of chicken, sausage, vegetables, and rice, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give this one a try. You won't be disappointed!