This recipe, Daddy’s Chicken Perlo, is featured in the Main Dishes section of Satisfying Eats Cookbook. When daddy cooked, he never followed a recipe. This was one of his specialties that he would cook for large crowds, especially at the local hunting club which I spent many Saturday’s with him as a young girl and then a young teenager. Chicken Perlo (as I knew it growing up) was a sticky rice dish with dark meat chicken, sausage, lots of black pepper, hot sauce and Fajita Seasonings. If the rice was fluffy and not sticky, it wasn’t Perlo. This is not Jambalaya! 😉 I remade the recipe for the cookbook using cauliflower and I think I captured the flavors that Daddy used. I have had so many compliments on the recipe I wanted to share it with everyone on Daddy’s birthday.As the saying goes, it is better to have loved and lost than never to have loved at all. I never understood this thought process until I lost my first love, my Daddy. It has been a little over 10 years since he left this earth and even though it hurts that he is not here to enjoy his grandson and to teach him life’s lessons that he taught me, I am still very happy that I have so many great memories with such a great man. Today would have been his 57th birthday so I am writing this post to honor his birthday and one of his most loved recipes. I hope you enjoy this comfort food. It comforts my tummy but it is so comforting to eat it and remember all of the good times I had with my Daddy! 9/22/13 Update: I just found out that the correct spelling of this dish is “pileau.” It’s funny, over 30 years later I am FINALLY learning how to spell this dish!
Serves 6; <4 Net Carbs per serving
- 6 chicken thighs, boneless and skinless
- Sea salt & pepper
- 1 tbsp salted butter (or coconut oil for dairy-free)
- 1 medium onion, chopped
- 1 tbsp minced garlic
- 2-3 cups chicken stock (Start with 2 cups)
- 3 cups shredded cauliflower
- 1/2 lb smoked sausage, cut into 2 inch pieces
- 1/2 tbsp Melissa’s Cajun Seasoning or Cajun House Seasoning
- 1/2 tsp black pepper
- 1 tbsp Louisiana hot sauce (to taste)
Season chicken thighs liberally with salt and pepper. In large pot, melt butter (or coconut oil) and add chicken thighs to pan. Cook thighs on medium heat for 5 minutes then flip and cook for another 5 minutes. Add onions and garlic. Cook for another 2 minutes. Add remaining ingredients (2 cups of stock) and cook on low (uncovered) for 20 minutes or until chicken is done and most of stock has evaporated. Add the remaining 1 cup of stock if needed. Taste for seasoning and serve with extra hot sauce.
Also be sure to check out my two cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog. Happy Cookin’! Melissa