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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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In the Carolinas rice often means pilau (pronounced perloo), a combination of meat, vegetables, or seafood and rice that can serve as an accompaniment to other dishes or stand alone as a staple. Ingredients:
12 ounces bacon, chopped |
2 cups long-grain rice |
4 cups chicken broth, boiling |
1 whole chicken, cut up (3 1/2 lbs) |
4 stalks celery, cut into 1 inch pieces |
1 carrot, cut in 1 inch pieces |
1 bay leaf |
salt and pepper |
2 tablespoons fresh parsley, chopped |
Directions:
1. Fry the bacon in a large skillet over very low heat, just until it reaches the crisp stage. Remove from pan, crumble and set aside. Pour off all but 2 tablespoons of the bacon fat, then add the rice and stir, cooking slowly until rice is lightly browned.
2. Add the boiling stock, stir, and bring back to the boil.
3. Add chicken, vegetables, bay leaf, salt and pepper.
4. Reduce heat and simmer, covered, for 30 minutes, or until rice, chicken and vegetables are done and liquid is absorbed.
5. Serving Ideas : Sprinkle with crumbled bacon and parsley.
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