tag:blogger.com,1999:blog-1488615383401035172.post3037578144709409876..comments2014-06-02T13:07:34.352-04:00Comments on Bill Martin's Personal Ramblings: Aunt Judy's Chicken PilauBill Martin's Personal Ramblingshttp://www.blogger.com/profile/03123779843237888477noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1488615383401035172.post-86077538878421658932012-09-27T11:21:07.227-04:002012-09-27T11:21:07.227-04:00Thanks Jim! I'm definitely going to have to tr...Thanks Jim! I'm definitely going to have to try this one. Sounds amazing!Bill Martinhttps://www.blogger.com/profile/17671531072076950663noreply@blogger.comtag:blogger.com,1999:blog-1488615383401035172.post-8422768811824934652012-09-26T10:37:22.217-04:002012-09-26T10:37:22.217-04:00Born & raised in Tallahassee where perlo was a...Born & raised in Tallahassee where perlo was a staple. Here's my grandmothers recipe, hope it works for you, Jim:<br /><br />Chicken Pilau (Perlo)<br />Serves 6.<br />Ingredients:<br />• 1 tablespoons olive oil<br />• 1 cup chopped onion<br />• 1/2 cup diced ham or bacon<br />• 1/2 green bell pepper, coarsely chopped<br />• 1 rib celery, diced<br />• 2 cups long-grain rice<br />• 1/2 teaspoon salt, or to taste<br />• 1/4 teaspoon freshly ground pepper, or to taste<br />• 2 cups chicken broth<br />• 1 can whole tomatoes or 1 cup fresh, peeled and chopped<br />• 2 cups cooked cubed chicken<br />• salt and pepper, to taste<br />• 2 tablespoons minced parsley<br />Preparation:<br />1. In a large deep skillet or Dutch oven,<br />2. Heat the olive oil;<br />3. add the ham or bacon. Sauté until meat is lightly browned.<br />4. Add the chopped onion, green pepper, and celery. Sauté until the onion is<br />tender.<br />5. Add the rice and sauté, stirring, until lightly browned.<br />6. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.<br />7. Add the 2 cups chicken broth and tomatoes to the skillet.<br />8. Cover and simmer 25 minutes, or until the rice is tender and liquid<br />absorbed.<br />9. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes.<br />10.Taste and add salt and pepper, if needed.<br />11. Turn onto a platter; sprinkle with minced parsley, if desired.<br /><br />This will be gummy kinda like a bog but it is great!Jimhttps://www.blogger.com/profile/07313615888561180520noreply@blogger.comtag:blogger.com,1999:blog-1488615383401035172.post-47356856951586526042012-03-28T19:18:30.526-04:002012-03-28T19:18:30.526-04:00I'm from Lake City and I've never seen per...I'm from Lake City and I've never seen perlo with cheese in it around here. My search for a recipe will have to continue but her version does sound very good.Ranuelhttps://www.blogger.com/profile/14294046259777980456noreply@blogger.comtag:blogger.com,1999:blog-1488615383401035172.post-11989701295070648522011-03-31T21:25:24.692-04:002011-03-31T21:25:24.692-04:00I also grew up in North Florida and Chicken Pilau ...I also grew up in North Florida and Chicken Pilau (Perlo is how we pronounced it)was the staple at fund raisers & political rallies. Cast iron sugar kettals were used to cook the large batches and boat paddles were used to stir. We also seasoned the chicken with celery and onions. Thank you for posting the North Florida version.<br />Beverly HillAnonymousnoreply@blogger.com