Red Rice-Smoked Chicken Perloo: A Hearty Southern Classic
If you’re looking for a comforting, flavorful one-pot meal that captures the essence of the South, look no further than Red Rice-Smoked Chicken Perloo. A dish rooted in the Lowcountry culinary tradition, Perloo is a rich rice dish that’s been passed down for generations, showcasing a harmonious blend of smoked meats, aromatic vegetables, and hearty rice. Ashleigh Shanti, the talented chef behind the award-winning Benne on Eagle in Asheville, North Carolina, offers a modern twist on this classic by incorporating smoked chicken, bacon, and a variety of spices that bring both depth and warmth to this beloved dish.
What Makes Perloo So Special?
At its core, Perloo is a simple yet satisfying one-pot dish that marries rice with vegetables and meat. The dish is believed to have African, Caribbean, and European influences, reflecting the rich cultural exchange brought about by the enslaved West Africans who cultivated rice in the Lowcountry region. Over time, Perloo evolved, incorporating different ingredients depending on the maker’s preferences. Today, it remains a beloved dish in the South, especially in coastal areas where rice is a staple.
What sets this version of Perloo apart is its use of red rice—a medium-grain rice variety known for its nutty flavor and tender texture. The rice is simmered in a flavorful stock with smoked paprika, bell peppers, onions, and garlic, creating a satisfying, comforting dish. The addition of smoked chicken brings a smoky richness that makes every bite deeply flavorful, while bacon contributes a savory crispiness that adds a layer of texture and complexity.
Key Ingredients for Red Rice-Smoked Chicken Perloo
This dish is packed with ingredients that bring out the deep, comforting flavors Perloo is known for. To make Red Rice-Smoked Chicken Perloo, you’ll need:
- Unsalted chicken stock: A savory base that ensures the rice cooks tenderly while absorbing all the flavor.
- Bacon: Adds a smoky, salty depth that enhances the overall flavor.
- Celery: Provides freshness and crunch, balancing out the richness of the meats.
- Red bell peppers and yellow onions: These vegetables lend both sweetness and aromatic depth to the dish.
- Red rice: The key component, which soaks up the rich flavors and becomes perfectly tender during cooking.
- Garlic and white wine: A savory foundation with just a hint of acidity to brighten the flavors.
- Smoked paprika: This spice brings the signature smoky flavor that complements the chicken and bacon.
- Shredded smoked chicken: This is the heart of the dish, providing a hearty protein and infusing the rice with a deep, savory flavor.
- Fresh parsley and scallions: Fresh herbs to garnish the dish and add a burst of color and brightness.
How to Make Red Rice-Smoked Chicken Perloo
This recipe might take some time at the stove, but the effort is absolutely worth it. Here’s how to prepare it:
- Prepare the Stock:
- In a saucepan, bring 8 cups of chicken stock to a simmer over medium heat. Once simmering, cover the stock and set it aside.
- Cook the Bacon and Vegetables:
- Heat a 12-inch cast-iron skillet over medium heat and add diced bacon. Cook until the bacon is crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
- Add diced celery, bell peppers, and onions to the skillet. Cook, stirring occasionally, until the vegetables soften, about 20 minutes.
- Add Rice and Garlic:
- Stir in 2 cups of red rice and minced garlic. Cook, stirring often, for about 3 minutes, allowing the rice to lightly toast.
- Add white wine, smoked paprika, and 2 teaspoons of kosher salt. Stir and cook until the liquid is absorbed, about 1 minute.
- Gradually Add Stock:
- Add 2 cups of the hot chicken stock to the rice mixture, cooking over medium heat and stirring occasionally until the liquid is almost absorbed, about 15 minutes.
- Repeat this process, adding 2 cups of stock at a time, until all the stock is incorporated and the rice is tender. This should take about 45 minutes.
- Add Smoked Chicken:
- Stir in the shredded smoked chicken and cook until the rice is fully tender and all the flavors meld together, about 10 minutes.
- Remove the skillet from heat and stir in fresh parsley, butter, black pepper, and the reserved crispy bacon.
- Garnish and Serve:
- Garnish with scallions for a fresh, slightly oniony touch. Serve hot, and enjoy the hearty, savory dish.
Make Ahead and Storage Tips
One of the best parts of this dish is that you can prepare it in advance. Here are some tips to make your meal prep easier:
- Make Ahead: You can make this dish up to a day ahead. Prepare the recipe as directed and refrigerate it once it has cooled. When ready to serve, warm it on the stovetop, adding a splash of chicken stock if the mixture looks too thick.
- Leftovers: Store any leftover Perloo in an airtight container in the refrigerator for up to 3 days. It reheats wonderfully, and the flavors continue to meld, making it even better the next day. For reheating, add a little chicken stock to maintain its creamy texture.
What to Serve with Red Rice-Smoked Chicken Perloo
While this dish is a one-pot wonder on its own, you can easily round out the meal with a few light sides. Consider pairing it with braised collard greens, sautéed spinach, or a simple salad to balance out the richness of the Perloo. You can also serve some warm cornbread or buttermilk biscuits to soak up any leftover sauce.
Conclusion
Red Rice-Smoked Chicken Perloo is a comforting and flavorful dish that celebrates the rich culinary traditions of the South. With its deep, smoky flavors, tender rice, and hearty ingredients like bacon and smoked chicken, it’s the perfect one-pot meal to serve a crowd or enjoy as leftovers throughout the week. While the recipe requires a bit of time and attention, the results are well worth the effort. Whether you’re cooking for a family dinner or entertaining friends, this dish is sure to impress.
