How To make Charleston Chicken& Rice

Charleston Gold Rice

Video uploaded for partial completion of HIUS 510-377 for Liberty University.

Covers the topic of Rice in Colonial South Carolina.

Chicken & Rice with Tomato

Dishes like this on appear in various cultures as pilaf, jambalaya, and just plain chicken and rice. In Charleston and the surrounding Lowcountry, they started a pilau, but they're often spelled perloo (though I've see purloo, perlo, and perlou as well). The word is pronounced PER-lo per-LO and pee-LO, but that o is a distinctive Charleston sound.

With this method, the rice is cooked separately, and combined with the other ingredients once you have sauteed the vegetables and simmered the mixture for a bit. Since a large part of getting these recipes right is to have the rice cooked properly, I have found this method to be a little easier and more foolproof.

In this method, we cook the rice sperate, and combine the rice with the other ingredients once you have sauteed the vegatables and simmered the mixture for a bit. Since a large part of getting these recipes right is to have the rice cooked properly, I have found this method to be a little easier and more foolproof.

Ingredients:
1 package of rotisserie chicken breasts from Sams Club (4 to a pack - $3.98)
OR 1 3 lb Rotisserie chicken
1/4 pound (1 stick) unsalted butter
1 large sweet onion, chopped (about 1 1/2 cups)
2 cups chopped celery (4 - 6 stalks)
8 oz can of sliced mushrooms
1 can (14 oz) Diced tomatoes
1 can (14 oz) Stewed and sliced tomatos
2 cups long-grain white rice - Prepared (uses about 4 cups water to prepare)
2 small cans tomato sauce
4 tsp chicken boullon
1 teaspoon dried thyme
t½ tsp garlic powder
½ tsp salt
1 tsp pepper

Cooking Instructions:

Cook the rice in a sperate pan. (If you start the rice first, it should be done by the time you’re ready to combine it with the rest of the ingredients.)
Place dutch oven on burner set at medium heat. Add stick of butter or margarine
Cut celery and add to dutch oven
Cut onion and add to dutch oven
Measure spices into a small dish or bowl and set aside
Prepare chicken … cut or pull apart as you prefer. Set aside
Add the tomatoes, mushrooms and tomato sauce. Add the seasonings. Stir well
Simmer the mixture for 5 minutes or so
Add the chicken meat . Stir well,
Add the cooked rice, stir well. Your dish is now ready to serve

South Carolina Rice Perlow

Not only do I play games, I can cook too! Today I show you how to make one of my favorite dishes that is a staple for South Carolina, Perlow
List of Ingredients:

1- Whole Chicken
1- Large Onion
1 package- Smoked Pork Neck Bone (3-5 bones)
1 or 2 pounds Hillshire Sausage
2 or 3 strips of Bacon
2 pound Bag of Long Grain Rice
Salt and Pepper
Water

Please be sure to leave me a comment or question below if you have had this dish or make some yourself. Don't forget to LIKE this video and share it with your friends as it's a great dish to make for you or the whole family.

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How to Make Charleston Red Rice

Today on Southern Accent Foods I'll show you how to make this easy recipe for Charleston Red Rice. This is a one pot meal that's great as a side dish anytime.

Here's the direct link to the recipe on my website:



Key Moments:

00:00 Intro
00:15 Cook your sausage
00:34 Add the Trinity
00:57 Par-boil your rice
01:29 Finish in the oven
01:35 Let the rice rest - Final prep
01:51 Presentation

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IG:



#cooking #food #redrice

How to Make Savannah Red Rice | Quick Recipe Tutorial | Gullah Geechee Food

Welcome to my quick tutorial on how I make Savannah Red Rice! Of course, you can alter this recipe to fit your tastes… because that’s what I did ????. Below is the recipe for your reference.

INGREDIENTS:

•3 cups of Rice
•2-3 cups of Water (I used 2 cups)
•2 Bell Peppers
•2 Ribs of Celery
•1 Onion
•6 oz can of Tomato Paste
•15 oz can of Tomato Sauce
•1 tablespoon of Salt
•1 tablespoon of Black Pepper
•1 tablespoon of Season Salt
(No, I’m not gonna say “seasoned salt” lol)
•1 pack of Roger Wood Sausages
•Some Olive Oil or Cooking Spray

DIRECTIONS:

•Pre-heat oven to 350F.
•Measure rice into pot, followed by water. Cook on medium heat until all water is gone. Cover and set to the side.
•Coat pan with olive oil or cooking spray and pre-heat on medium heat.
•Cut up Roger Wood Sausages and cook in pan (lightly browned or burnt, whichever you prefer).
•Chop up Onions, Bell Peppers, and Celery and place in blender. Blend to your desired consistency.

**Note: Traditionally, we’d grate the vegetables or dice them and transfer to the sausage grease to cook. But I’m picky, and I prefer not to crunch on onions and peppers lol**

•Transfer blended vegetables to the cooked sausages and let cook on medium heat for about 5 minutes.
•Add tomato sauce and tomato paste to the sausage and vegetables mixture.
•Add seasonings (salt, black pepper, and season salt) to the sauce mixture and stir until everything is completely incorporated.
•Transfer cooked rice to a bigger pot, if needed .
•Mix the cooked rice and sauce mixture in a big pot.
•Transfer Red Rice mixture to a baking dish (I typically use a 13x9 inch glass dish).
•Cover with aluminum foil and bake in pre-heated oven at 350F for 30-40 minutes.
•Carefully remove from oven and ENJOY!

#RedRice #Savannah #GullahGeechee #Recipe

South Carolina Chicken Bog #Mystatefood

A South Carolina dish with Chicken and rice that dates back to the 1800’s.
Low Country food that will feed an army on a budget.

6-8 lbs chicken
3-14oz sausages
6-cups rice
3-tsb salt
2-tsb black pepper
1-tsb garlic powder
1-rsb Rosemary
1-tsb Thyme
3-tsb crushed red pepper
1-tbsp diced garlic
2- sticks butter
2-large onions
3-stalks celery (chopped)
3-sweet peppers (or bell)