Umami Recipes
Umami Recipes

Dish Dish

Chicken Perloo

4 servings

servings

1 hour

total time

Ingredients

1/4 cup olive oil

6 celery stalks, cut into 1/4-inch pieces

1 large green bell pepper, cut into 1/4-inch pieces

1 medium yellow onion, cut into 1/4-inch pieces

3 large garlic cloves, finely chopped

1 (14-ounce) can stewed tomatoes

2 teaspoons dry rib rub spice (see Tip)

Salt

6 cups chicken stock (see Tip)

1 cup Charleston Gold or arborio rice

12 ounces smoked or rotisserie chicken meat, pulled into large pieces (from roughly half a bird)

Chopped scallions, for garnish

Directions

Heat the oven to 350 degrees.

In a Dutch oven or other large, heavy pot, heat the oil over medium. Add the celery, bell pepper, onion and garlic, and cook, stirring occasionally, until the vegetables become translucent and soft, about 10 minutes.

Add the stewed tomatoes, rib rub and a pinch of salt to the sautéed vegetables and cook, stirring occasionally, until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, about 10 minutes.

Add the stock and bring to a boil, raising the heat if needed. Stir in the rice and smoked chicken and transfer to the oven.

Bake, uncovered, until the rice is soft and cooked through, about 20 minutes. Remove from the oven, season with salt to taste and garnish with the scallions.

Nutrition

Serving Size

-

Calories

728

Total Fat

34 g

Saturated Fat

8 g

Unsaturated Fat

23 g

Trans Fat

0 g

Cholesterol

-

Sodium

1846 mg

Total Carbohydrate

63 g

Dietary Fiber

5 g

Total Sugars

11 g

Protein

41 g

4 servings

servings

1 hour

total time
Start Cooking