Chicken Perloo

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A sore back put me in bed for nearly a week in which I read nearly every book in the house. My wife had several Laura Childs “Tea Shop Mysteries” which I read towards the end of my confinement. I never read Childs previously since my tea knowledge and interest has been limited to Formosa Oolong and then not too often.

Her writing has stimulated an expanded interest in tea. Not only was her description of various teas woven in the mystery cleverly but she threw in some recipes that are interesting. Chicken Perloo was one such recipe and a dish I have had in the Carolinas a number of times.

This chicken and rice dish has numerous variations but the Laura Childs Chicken Perloo version is simple and Southern to it’s core.

Laura Childs Chicken Perloo

Ingredients:

1 tsp. olive oil
4-5 pieces chicken-skin removed
2 slices bacon cut in ¼ inch pieces(or 2 oz. diced salt pork)
1 large onion sliced
½ green bell pepper, chopped
1 cup long grain white rice
1 ¾ cups chicken broth
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. minced parsley

Preparation:

Step 1. Heat oil in 12” fry pan(medium high heat)
Step 2. Add chicken and cook for 8 minutes till golden (turn once) Set aside
Step 3. reduce heat to medium –cook bacon or salt pork 4 minutes till brown
Step 4. Remove and set aside discard all but 2 tsp. bacon fat
Step 5.Saute onion and green pepper for about 10 minutes
Step 6.Add rice and stir till coated
Step 7.Add bacon, broth, salt , pepper and ½ cup water
Step 8.Return chicken to skillet –heat to boiling over medium high heat
Step 9.Reduce heat to medium low, cover and cook for 25 minutes

When serving, garnish with a few steamed green beans and the minced parsley

This recipe came from Childs “Shades of Earl Grey”. Earl Grey is not only a tea but the name of her main character’s dog in the book.