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Daddy’s Chicken Perlo (Pileau)

January 27, 2013 By satisfyingeats 21 Comments

Perlo2

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! 

Daddy’s Chicken Perlo
2014-06-30 22:17:13

Serves 6; <4 Net Carbs per serving

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Ingredients
    • 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)

     

Instructions
  1. 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 more stock if needed. Taste for seasoning and serve with extra hot sauce.

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about the author

        I hope you have enjoyed this blog post.  If you love my site and have enjoyed all of my recipes and content, please consider sharing this post, and supporting me through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon.
 
Thanks so much for your continued support!

  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 

Related

Filed Under: Main Dishes Tagged With: "rice", cauliflower, Chicken, sausage

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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Comments

  1. Amanda says

    January 28, 2013 at 12:30 am

    we loved this! 🙂

    Reply
  2. jenneee7 says

    February 12, 2013 at 11:55 pm

    I cooked for 25 minutes and it is still soup…what did I do wrong?

    Reply
  3. Loving Touch Wet Bags says

    April 7, 2013 at 1:35 am

    DELICIOUS!! My whole family loved it! Instead of cauliflower I used 1 1/2 cups of jasmine rice which absorbed the chicken broth very nicely!

    Reply
    • Bizzy says

      January 5, 2014 at 8:55 pm

      How long did you wait before adding uncooked jasmine rice to the mixture?

      Reply
      • satisfyingeats says

        January 5, 2014 at 11:35 pm

        If adding rice, I would add it at the same time as the stock. You may need more stock since the rice will soak it up.

        Reply
  4. Leslie says

    April 24, 2013 at 4:49 pm

    This looks so good. I want to definitely make!

    Reply
  5. Patricia Barth says

    April 24, 2013 at 6:35 pm

    Glad your Daddy’s memory is such a blessing!
    Where does the name Perlo come from?

    Reply
    • satisfyingeats says

      April 24, 2013 at 6:37 pm

      Patricia, that is just what it was called..I have looked it up before and couldn’t find much on it…if I could only ask him! 😉 Yes, my dad was the best!!

      Reply
      • Carla says

        September 22, 2013 at 9:11 pm

        Pileau is the true spelling of the word, but pronounced as you spelled it. 🙂 You may find more history on it with that route. I, too, LOVE my daddy’s pileau. 🙂

        Reply
        • satisfyingeats says

          September 22, 2013 at 11:54 pm

          Carla, thank you so much for finally solving the mystery! I feel kind of silly not spelling it correctly but we never spelled it, we ate it!

          Reply
        • Patricia Barth says

          September 23, 2013 at 10:31 am

          Thanks, Carla! So it comes from what I think of as Pilaf? I’ve been making it in the crockpot and it turns out more like soup, so I didn’t make that connection. It’s a great recipe either way, Melissa!

          Reply
  6. Krissy says

    September 22, 2013 at 2:48 pm

    OH.MY.WORD!! This is DELICIOUS!! I made this for lunch today. We are all enjoying it as we watch the Saints play 😉 Thank you yet again for another amazing recipe.

    Reply
    • satisfyingeats says

      September 22, 2013 at 11:55 pm

      Krissy, glad you enjoyed it!

      Reply
  7. Kerry Tucker says

    November 13, 2013 at 10:08 pm

    This was soupy for me too! Is it supposed to be?

    Reply
    • satisfyingeats says

      November 13, 2013 at 10:24 pm

      Kerry, be sure to cook for the 20-25 minutes without the lid to help the stock evaporate as the chicken cooks. It may take a few minutes more. If you want next time, you would also lessen the amount of stock. This is one of my favorites. I hope this helps!

      Reply
  8. Viki says

    December 11, 2013 at 9:20 pm

    Melissa, I had the same experience as Kerry – I turned up the heat and cooked it another 20 minutes. I decided to dish up a serving for my husband and me. The flavor was amazing! I let the rest continue cooking in an effort to drive out more of the broth – do you think it might work to cut the broth back to just 2 cups the next time – there will be a next time 🙂

    Reply
    • satisfyingeats says

      December 11, 2013 at 9:23 pm

      Viki, yes, you can totally decrease the liquid. The intent of the liquid is to help cook the chicken but less would still work. I think it’s time I make this again… it’s one of my favorite comfort foods! 😉

      Reply
  9. Celia says

    February 27, 2014 at 12:38 am

    This recipe is absolutely delicious. I like mine with a little liquid. I added a bit more cauliflower and used about 2.5 cups of broth. I let mine cook and simmer for way longer than 25 minutes though.

    Thank you for the delicious recipe! I can’t wait to have a little more time to try out some others from your blog.

    Reply
    • satisfyingeats says

      February 27, 2014 at 3:32 am

      I’m glad you enjoyed it Celia… it’s so simple but so delicious!

      Reply
  10. MizWendalina says

    May 4, 2015 at 11:06 pm

    This was AMAZING!!!!! I cooked pretty much the exact recipe except I added more Cajun Spices and a can of rinsed cannellini beans because I have been craving them for a while now. This recipe got 12 thumbs up from my family!!!! Thank you so much!

    Reply

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