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Northeast Florida Chicken Pilau

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 65 min Total 85 min Method: STOVETOP Main: chicken

Chicken pilau, often pronounced like perlo, is a one-pot dish of chicken, rice, bacon, and vegetables cooked in a well-seasoned tomato broth. A minced datil pepper or other small hot pepper adds optional heat. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Keep raw chicken away from the vegetables and wash hands and tools after handling it. The browned chicken finishes cooking in the pot, so check that it reaches 165°F. If you use a datil or other hot pepper, wear gloves or wash your hands well and avoid touching your eyes. Cool leftover rice quickly and chill within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • Dutch oven with lid
  • tongs
  • slotted spoon
  • wooden spoon
  • knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 2.5 pounds bone-in chicken thighs, skin removed
  • 4 bacon slices, chopped
  • 1 onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 datil pepper or other small hot pepper, seeded and minced (optional)
  • 14.5 ounces canned diced tomatoes, with juice
  • 3 cups chicken broth
  • 2 cups long-grain white rice
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Directions

  1. 1. Wash the celery, bell pepper, and hot pepper under running water before chopping; wear gloves or wash your hands well after handling the hot pepper. Season the chicken with 1 teaspoon of the salt and the black pepper, then wash your hands.

  2. 2. Cook the bacon in a Dutch oven over medium heat 6 to 8 minutes, until crisp. Lift it out with a slotted spoon, leaving the fat in the pot.

  3. 3. Raise the heat to medium-high and brown the chicken 4 minutes per side. Move it to a plate — it is not cooked through yet.

  4. 4. Reduce the heat to medium. Cook the onion, celery, bell pepper, and hot pepper (if using) 5 minutes. Add the garlic and thyme and cook 1 minute.

  5. 5. Add the tomatoes, broth, and remaining 1/2 teaspoon salt. Return the chicken, bring to a simmer, cover, and cook 20 minutes.

  6. 6. Stir in the rice and the bacon. Bring back to a boil, cover, reduce the heat to low, and cook 20 to 25 minutes, until the rice is tender and the liquid is absorbed.

  7. 7. Check the thickest thigh with an instant-read thermometer, not touching the bone — chicken must reach 165°F. If not, cover and cook a few minutes more.

  8. 8. Rest covered 5 minutes, fluff the rice, and serve. Pull the meat off the bones first if you like.

  9. 9. Cool leftovers in shallow containers and chill within 2 hours (1 hour if the room is above 90°F).

Skill taught

Cooking rice in a rich chicken broth until it absorbs all the liquid.

Affordable substitution

Use chicken drumsticks or a family pack of leg quarters, and swap a pinch of red pepper flakes for the hot pepper.

Optional variation

Add 8 ounces sliced smoked sausage with the bacon for a heartier pot.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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