Tonight, we are enjoying a Southern favorite, Chicken Perleau (Pilau), accompanied by a harvest sauté.
The Chicken Perleau was a Wednesday night dinner offered up at the Baptist church back in the day when we lived in SC (the “Ladies” also did mean country fried steak and fried chicken). My take on it is:
*Chicken cooked, shredded (amount is up to you)
*Smoked sausage (kielbasa or little smokies)
*garlic clove, diced
I tend to do a one pot deal. To cook the chicken, I boil with the sausage. Reserve this liquid. Once cooked, remove the chicken and shred; cut the sausage into bite sized portions. Add desired amount of rice (I usually do 2-3 cups) to the reserved broth. We like short grain brown rice. Add chopped veggies, shredded chicken, sausage bites, and bay leaf. Cover. Bring to a boil then simmer 25-30 minutes or until rice is done/moisture absorbed.
For the harvest sauté:
All were sautéed in olive oil.
The finished product: