Southern-Style Chicken Perlo with Andouille Sausage

Southern-Style Chicken Perlo with Andouille Sausage
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    2 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    19

A heartwarming rendition of Southern comfort food, this Chicken Perlo features tender chicken, smoky andouille sausage, and perfectly cooked rice, all simmered in a rich chicken broth. It's a one-pot wonder that brings the flavors of the low country to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    189 mg
  • Fiber
    1 g
  • Protein
    35 g
  • Saturated Fat
    20 g
  • Sodium
    1300 mg
  • Sugar
    1 g
  • Fat
    68 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
50 mins

Place the whole chicken in a large pot. Add water to cover, along with the halved onion, bay leaf, thyme sprig, salt, and pepper. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and gently simmer until the chicken is tender and cooked through (approximately 50 minutes).

02

Step
20 mins

Carefully transfer the cooked chicken to a cutting board or platter. Allow it to cool completely before handling. Once cooled, remove the bones, fat, and skin. Chop the chicken meat into bite-size pieces and set aside.

03

Step
5 mins

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the andouille sausage pieces and brown on all sides, rendering some of their flavorful fat. This will add depth to the dish. Add the uncooked rice and paprika to the pot. Stir continuously over medium heat until the rice is coated in the oil and any browned bits on the bottom of the pot are stirred up (about 3 minutes).

04

Step
30 mins

Pour in the chicken broth, ensuring it covers the rice and sausage. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot tightly and cook until the rice has absorbed all the broth and is tender, about 30 minutes. Avoid lifting the lid during this time to ensure even cooking.

05

Step
5 mins

Once the rice is cooked, gently fluff it with a fork to separate the grains. Stir in the chopped chicken pieces, distributing them evenly throughout the perlo. Top with the chopped hard-cooked eggs just before serving. This adds a nice creamy texture and visual appeal.

For an extra layer of flavor, consider browning the sausage in butter instead of olive oil.
Adjust the amount of paprika to your preference. Smoked paprika can also be used for a deeper, smokier flavor.
Feel free to add other vegetables such as diced bell peppers or celery to the pot when browning the sausage.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Delores Russel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 6 Ratings)
Total Reviews: (8)
  • Samson Mckenzie

    I've made this several times, and it's always a hit with my family!

  • Idella Rempel

    So flavorful and easy to make. Will definitely make again!

  • Mary Schmitt

    I used brown rice and it was still great, just took a little longer to cook.

  • Ryleigh White

    The instructions were easy to follow, and the dish turned out perfectly!

  • Arely Wehner

    This is my new go-to comfort food recipe!

  • Clementine Brekke

    I added a can of diced tomatoes for extra flavor. It was delicious!

  • Dominic Schamberger

    My kids loved it! Finally, a meal we all agree on.

  • Olga Schumm

    This recipe is amazing! The sausage adds so much flavor!

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