A Southern specialty, Chicken Perlo refers to a South Carolinian rice dish. Perlo is the low country pronunciation. Other parts of the United States call it rice pilau. I used my cast iron dutch oven to make this in.
1 cut up chicken fryer, skin removed.
1 green bell pepper sliced
1 onion sliced
4 slices of bacon cut into 1 inch pieces.
1 cup white rice
1 cup white wine
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. minced parsley
2 Tbsp. oil
Heat oil over medium-high heat in dutch oven or large fry pan. Add chicken pieces and cook about 10 minutes or until golden, turning once. Transfer chicken to plate. Reduce heat to medium and add bacon. Cook for approx. 4 minutes until browned. Remove bacon and discard all but 2 teaspoons bacon fat from pan.
Add onion and green pepper to the same pan and cook, covered, for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, salt, pepper, wine and chicken broth. Return chicken to the same pan or dutch oven. Heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered for 40 minutes or until rice is soft and chicken is thoroughly cooked.
You can enjoy this as a one dish meal or serve it with a nice salad and warm bread.