Southern dish?

Question

My husband is from the middle of nowhere, SC. At family reunions and such, there is always a dish he calls (and i dont know how to spell it, but sounds like) per-loh. anyway, because i dont know how to spell it, i cant search the internet. its basically a chicken and rice dish. can anyone give me a recipe or more info? id like to surprise him with it one day.

Answer 1

I'm from Texas and this is the recipe that I make:

Mary Clark's Perlow Rice

1 whole baking chicken -- save gizzard
salt and pepper -- to taste
1 1/2 cups uncooked rice
chicken broth
onion and celery -- to taste (optional)

Bake the chicken with seasonings, at 350until done, about 1 1/2 hrs. Remove from oven; save pan drippings, and cool chicken.

Meanwhile, on top of stove, boil gizzard and other parts in enough water to cover. Remove, saving liquid.

When cool enough to handle, remove meat from baked chicken; chop up about 1/3 of meat, as well as gizzards. Reserve remainder of chicken to serve with dinner.

Wash rice well. I large pot, cook rice with 3 1/2 cups liquid, using pan dripping, cooking liquid from gizzards and enough chicken broth to make 3 1/2 cups.

When rice is nearly done, stir in chopped chicken and gizzards and continue cooking, until rice is completely done. If desired, onion and celery can be stirred in at this point.

--------------A FRIEND OF MINE TOLD ME ABOUT THIS RECIPE THAT PEOPLE SWITCH OUT AND USE DIFFERENT KINDS OF MEATS, INCLUDING CHICKEN.

Perlow

4 Servings

1/2 lb Bacon chopped
2 md Onions, chopped
1 tb Minced garlic
1 md Red pepper seeded, minced
2 c Chopped tomatoes
Salt & pepper
1/2 ts Thyme
7 Drops of tabasco
11/2 c Lon-grain white rice
2 c Water
1 lb Shrimp shelled and cut into *(1 lb. Chicken, instead)
Pieces
Minced fresh parsley for
Garnish

In a medium sized saucepan fry the bacon over medium heat until the
bacon is crisp. Remove it with a slotted spoon and drain on paper
towels, leaving its fat behind. cook the onions, stirring, in the fat
until it softens; add the garlicand red pepper and cook, stirring,
until the red pepper beginsto soften, 2-3 minutes. add the tomatoes,
salt, lots of black pepper, the thyme, and tabasco. Cook, stirring
occasionally, until the tomatoes begin to fall apart, 5-10 minutes.
add the rice and water and stir. Bring to a simmer, cover, and cook
until the water is is just about absorbed, about 15 minutes. Stir in
the shrimp, cover again, and cook until the shrimp turn pink, 3-5
minutes. Garnishwith the reserved bacon and parsley and serve.

You can also use oysters, clams, scallops, and crawfish.

--------------HERE IS ANOTHER ONE FROM A FRIEND...

"Pellau"

1 large onion chopped (I love onion but you can use a smaller one)
2 cans chicken broth
2 cloves garlic, smashed
Couple pinches of thyme
Salt & Pepper to taste
2 shakes of red pepper flakes
bone in chicken pieces, cut into pieces (the bones are added too)
Cajun sausage, sliced then chopped
a little veggie/olive oil to saute
a pat of unsalted butter

Saute onion, garlic, thyme, and red pepper flakes. Add chicken and sausage and brown a little. Remove. Add rice and cook, stirring, until traslucent and coated. Return chicken and sausage to pan. Add broth bring to a boil then lower to a simmer. Add pat of butter and cover. Simmer till meat is done and rice is cooked. Adjust seasoning and serve hot with pickled cucumber and lite salad. Mainly just a few lettuce leaves and tomato.

Answer 2

I hope this helps....

Carolina Pilau (Perloo)
Recipe #4168
In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple. by tranch

10 servings 50 min 10 min prep
Change to: servings US Metric
12 ounces bacon, chopped
2 cups long-grain rice
4 cups chicken broth, boiling
1 whole chicken, cut up (3 1/2 lbs)
4 stalks celery, cut into 1 inch pieces
1 carrot, cut in 1 inch pieces
1 bay leaf
salt and pepper
2 tablespoons fresh parsley, chopped

Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
Add the boiling stock, stir, and bring back to the boil.
Add chicken, vegetables, bay leaf, salt and pepper.
Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
Serving Ideas : Sprinkle with crumbled bacon and parsley.

Answer 3

In Louisiana we have Shrimp Perlleaux, but I'm sure you can substite whatever meat you want instead of shrimp:

5 lbs fresh, deveined shrimp
4 bunches fresh green onions, chopped medium
1 lg. onion (optional)
1 lb. Imperial margerine
3 cups long grain rice, uncooked (Cook it before you start your Perlleaux)
3-4 drops Tabasco Hot Sauce
2-3 Tbs. garlic, minced
1 Tbs. Zatarain's Liquid CrabBoil

Get your rice ready.
Devein the shrimp and keep them cold.
Chop your onions.
Gather ingredients because this goes FAST.

On medium heat; melt margerine.
Throw in onions, garlic, dashes of Tabasco and saute until the onions turn soft and are almost clear.
Put in the Liquid Crab Boil.
Stir in the shrimp.

*Shrimp cook VERY fast; 2-3 minutes only!*
Now, put in half of your pre-cooked rice and Stir.

Answer 4

Shrimp Perlo

Answer 5

fried okra
fried cream corn
fried green tomato's
go to allrecipes.com!