For those of you not from the south – pirlau’s are rice stews originally from the Lowcountry of the south east. One pot cooking with whatever is seasonal or you have laying around. My mother would always make a turkey pirlau with the carcass of the turkey from Thanksgiving. She’d braise the carcass for several hours to make a stock and get the remaining meat from the bone. Then it was added to sautéd celery, onion, cooked white rice, crazy mixed up salt and lots of black pepper. It was something my father would always look forward to each year.
Because of that – I started making a chicken pirlau for him on a regular basis. It definitely takes some time to make it from scratch, but because the ingredients are so simple to begin with, you want to make them shine. Besides, if you have a slow cooker all you need to do is throw the chicken in it with some veggies and aromatics to make the chicken stock.
Even though this a recipe I came up with for my inactive dad – this is actually the perfect recipe for athletes! Healthy, lean protein from the chicken, carbs from the rice and it’s a make ahead one pot dish. Something we all need in our cooking repertoire!
And don’t forget to crumble some yummy saltines on top!
Enjoy and make sure to Pin or Save for later!
Healthy Chicken Pirlau
- 1 4-5 pound chicken
- 5-6 sprigs of fresh thyme
- 1 tablespoon black peppercorns
- 2 bay leaves
- 2 yellow onions
- 3 carrots
- 4-5 ribs of celery
- 1 clove of garlic
- 1 tablespoon olive oil
- 1 1/2 cups of basmati rice
- Salt and black pepper
- Optional: A few dashes of crazy mixed up salt
- Place the chicken in a large dutch oven or slow cooker. One that is deep enough to cover. The cut 2 ribs of celery and the carrots in big chunks. Place in the pot. Then quarter the onion and place in the pot. Cover with cold water and add in a couple pinches of salt, the thyme, bay leaves and peppercorns. Cover the the pot with the lid and set on simmer for 3 hours.
- While the chicken is cooking, start working on everything else. Cook the rice, dice the onion and remaining celery.
- Once the chicken is cooked and very tender, take off the heat and remove it from the stock. Be careful as it will be really hot.
- Strain the stock and set aside.
- Clean out the pot because you are going to use it to make the rest of the pirlau. Place back on the stove and heat to medium. Add in some olive oil and then the veggies. Season with a pinch of salt. Sauté for about 5 minutes. You want them to be tender.
- Add in the rice and stock to cover. Now tackle the chicken as it should be tender. Remove from the bones and tear into bite size pieces. Place into the pot. Now taste everything. This is when you will add some more salt, maybe crazy mixed up salt and black pepper. Cover again and let simmer for 15-20 so all the flavors mix together. Taste and make sure it's how you like it.
- Serve in bowls with some saltine crackers.
Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher