Chicken Perlo
Savory, smoky chicken and rice cooked in one pot until tender. This Lowcountry classic has deep roots in Carolina kitchens, blending juicy chicken with spiced sausage and fluffy rice for a hearty meal that feels like home.
For 6 servings
- prep · ~10 min
Season and brown the chicken.
1.Pat the chicken thighs dry with paper towels and season all over with salt and black pepper.2.Heat the vegetable oil in a dutch oven over medium-high heat until shimmering.3.Place the chicken skin-side down and sear without moving until deep golden brown, about 5 minutes.4.Flip and brown the second side, about 3 minutes more. Transfer the chicken to a plate.TIPDon't crowd the pot. Brown in two batches if needed to get good color. - saute · ~9 min
Cook the sausage and vegetables.
1.Add the sliced smoked sausage to the same pot and cook until the edges crisp, about 3 minutes.2.Stir in the diced onion, celery, and bell pepper. Cook until softened, about 5 minutes.3.Add the minced garlic and cook until fragrant, about 30 seconds.TIPStir occasionally and scrape up the browned bits from the bottom of the pot with a wooden spoon. - simmer · ~21 min
Build the broth and simmer.
1.Pour in the canned diced tomatoes with their juices, crumbled bouillon cube, smoked paprika, and bay leaf.2.Add the water and stir everything together, scraping the bottom of the pot clean.3.Return the seared chicken thighs to the pot, nestling them into the liquid.4.Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes.TIPKeep the lid slightly ajar if too much steam escapes. The liquid should reduce slightly but not boil dry. - simmer · ~21 min
Add the rice and finish cooking.
1.Remove the chicken thighs with tongs and set them aside on a clean plate.2.Stir the rice into the pot, making sure it's evenly distributed.3.Place the chicken back on top of the rice, skin-side up.4.Cover tightly and cook on low heat until the rice is tender and liquid is absorbed, about 20 minutes.TIPDo not lift the lid during these 20 minutes. The steam is what finishes cooking the rice. - rest · ~5 min
Rest and fluff.
Remove the pot from the heat and let it sit, covered, for 5 minutes. Remove the bay leaf, then fluff the rice gently with a fork.
TIPResting allows any remaining moisture to distribute evenly so the perlo doesn't turn gummy. - serve
Garnish with parsley and serve hot.
1.Spoon the perlo into shallow bowls, making sure each serving gets a chicken thigh and plenty of sausage.2.Sprinkle with chopped fresh parsley and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken thighs very dry before searing to ensure deep golden browning.
- 2Use a wooden spoon to scrape up the fond (browned bits) after cooking sausage—it adds deep smoky flavor to the broth.
- 3Do not lift the lid during the final 20-minute rice cooking stage; trapped steam is essential for fluffy, tender grains.
- 4Let the perlo rest for 5 minutes off the heat before fluffing so the rice firms up and doesn't turn mushy.
- 5For the most flavorful rice, let the broth simmer with the chicken for the full 20 minutes before adding rice.
- 6Use a fork to fluff the rice gently to separate grains without crushing them.
Adapt it for your goals.
Spicy Andouille Perlo
Swap the smoked sausage for spicy andouille sausage and add 1/2 tsp cayenne pepper with the smoked paprika for a bold Cajun kick.
Seafood PerloSeafood Perlo
Replace chicken thighs with 450g large shrimp and 225g lump crabmeat. Add shrimp during the last 5 minutes of rice cooking and fold in crabmeat just before serving for a coastal Lowcountry twist.
Vegetarian PerloVegetarian Perlo
Omit chicken and sausage; instead, add 1 can (400g) drained black-eyed peas and 2 cups chopped mushrooms. Use vegetable bouillon and increase smoked paprika to 1 teaspoon.
Brown Rice PerloBrown Rice Perlo
Substitute long grain brown rice for white rice and increase the water to 3 cups. Simmer the rice for 40 minutes instead of 20, keeping the lid on the whole time.
Why this is on our healthy list.
High-Quality Protein from Chicken
Chicken thighs provide a rich source of complete protein, which supports muscle maintenance and repair, along with B vitamins for energy metabolism.
Lowcountry Vegetable Blend
Onion, celery, and bell pepper—the 'holy trinity' of Southern cooking—offer dietary fiber, vitamin C, and antioxidants that support immune health.
Tomato Lycopene
Canned diced tomatoes contribute lycopene, a powerful antioxidant linked to heart health, especially when cooked, which enhances its bioavailability.
Modest in Added Fat
This one-pot perlo uses only a tablespoon of oil and relies on the natural fat from chicken skin and sausage for flavor, making it a balanced, satiating meal.
Iron and Zinc from Sausage
Smoked sausage provides iron and zinc, important minerals for oxygen transport in the blood and immune system function, respectively.
Frequently asked questions
Yes, but bone-in, skin-on thighs are recommended for their juiciness and flavor. If using boneless, skinless breasts, reduce the initial simmer to 15 minutes to avoid drying them out.
