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You may already know this simple dish as just a simple chicken and rice but here in the Lowcountry we call it Chicken Pilau. This is pronounced like per-lo or pih-lo, it is also sometimes phonetically spelled like purlough and is a classic Southern style chicken and rice recipe believed to be descended from the pilaf of ancient Persia. Just how this recipe arrived from Ancient Persia to the Lowcountry is subject to much debate but people say it came here with the French Huguenots who landed here in about 1690.
There are so many variations of this recipe throughout South Carolina but the most referenced date back to the around the Civil War, 1861 to 1865. These Civil War era recipes are often very plain and were treated more as guideline rather than how we know recipes to be written today. Back then, recipes most often left seasonings and spices and other variations off the list of ingredients and left the seasonings and spiced up to the people cooking the dish to use what they had on hand.
It’s no wonder that this dish is very popular in the Lowcountry as it has grown as a part of the culture now and is the one I have selected to celebrate “Cultural Diversity Day” with my coworkers. For dessert, I am also going to bring my Benne Wafers. Each of these dishes is steeped in South Carolina history and traditions and are perfect to celebrate cultural diversity day with my co-workers.
If you like this, you should try my other chicken and rice dishes or my beef and rice dishes.
If you try this recipe, let us know! Tag us in your photo and send it to us #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter. We’d LOVE to see your results!!
Lowcountry Chicken Pilau
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
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 6 servings
Ingredients
- 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
Instructions
- 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.
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Love chicken and rice. This was good
I love chicken and Rice. What a fascinating history behind such a simple dish.
I do too. We love taking that original rice dish and changing it up with different flavors.