Lowcountry Chicken Pilau
Yield 6 servings
Lowcountry Chicken Pilau is pronounced like per-lo or pih-lo,and is a classic Southern style chicken and rice recipe to be descended from ancient Persia
- 1 tablespoons olive oil
- 1 cup chopped onion
- 1/2 green bell pepper, coarsely chopped
- 1 rib celery, diced
- 2 cups long-grain rice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground pepper, or to taste
- 2 cups chicken broth
- 1 can diced fire roasted tomatoes
- 2 cups cooked shredded or cubed chicken
- salt and pepper, to taste
- 2 tablespoons minced parsley
- In a large deep skillet or Dutch oven, heat the olive oil add the chopped onion, green pepper, and celery. Saute until the onion is tender.
- Add the rice and saute, stirring, until lightly browned.
- Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet.
- Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes.
- Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired. Serves 6.
Serving Size 1/2 cup
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1.1 g
Cholesterol 44 mg
Sodium 307 mg
Total Carbohydrates 52.2 g
Dietary Fiber 1.5 g
Sugars 1.4 g
Protein 22.9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.