Chicken and Rice Perlow

There really is no reason to post a picture of this dish, because there really is nothing pretty about it. I don't care how much chopped cilantro or fresh chopped parsley you put on top. But it is sooo good and better reheated. .

The word comes from pilau, or pilaf, and the dish is always made from some combination of white rice (Carolina Gold if you can get it) and meat, chicken or seafood. This calls for cornbread, get out your favorite recipe, and Collard Greens with Smoked Turkey

Chicken and Rice Perlow
6 servings
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2 pounds chicken parts
1 1/2 teaspoons Old Bay Seasoning
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 tablespoon vegetable oil
2 slices bacon, cut into pieces
1/4 cup chopped onion or more if you like
3 cups water
1 1/2 cups converted white rice

Rinse the chicken and pat dry. Combine Old Bay seasoning, seasoned salt, pepper, salt, and garlic salt. Sprinkle the chicken with the seasonings. Let stand at least 2 hours or, even better overnight in the refrigerator.

In a 6-quart Dutch oven, heat the oil over medium-high heat. Add the bacon and fry until cooked through but not crisp. Add the onion to the pot and cook, stirring, until softened, for about 2 minutes. Add the chicken and 1 cup of the water to the pot. Cook, uncovered, over medium heat for 45 minutes, stirring occasionally, you may need to add a little more water to keep it from sticking.

Remove the chicken from the pot and cut the chicken meat into smaller pieces (removing the bones and skin if you are having company).

Add the remaining 2 cups of water to the pot and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Stir in the rice, covered for 15 minutes. Return the cut-up chicken to the pot and cook for 5 to 10 minutes or until the rice has absorbed the liquid and the chicken is heated.