Chicken Pilau

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Recipe by South Your Mouth

Chicken Pilau
1 large chicken
3 3/4 cups water*
2 stalks celery
3 teaspoons salt, divided
1 teaspoon black pepper
1 teaspoon onion powder
3/4 teaspoon paprika
3/4 teaspoon red pepper flakes
1 bay leaf
2 cups uncooked long grained rice
1 pound smoked sausage

Remove giblets, etc. from the chicken cavity (if included).  Clean and rinse chicken well and place in a Dutch oven (or large pot with a tight-fitting lid).  Add water, celery, 2 teaspoons of salt and next five ingredients (through bay leaf).  Bring to a slow simmer over medium heat.  Once water begins to boil, reduce heat to medium-low, cover tightly and simmer for 1 hour.


Remove chicken from broth and set aside.  Strain broth and measure 4 cups liquid (not rendered fat – the fat will set on top of the broth).  Set broth aside.

Remove skin, bones, etc. from chicken.  Cut chicken into bite sized pieces and set aside.

Slice smoked sausage on a bias into bite-sized pieces.  Add sausage, 4 cups broth, chicken pieces and remaining teaspoon of salt (I know this seems like a lot of salt but there is a lot of rice here – just trust me) and uncooked rice to Dutch oven.  Bring contents to a boil; reduce heat to medium-low and cover tightly.  Cook for 20 minutes, stirring occasionally.

Remove from heat and let sit for 15 minutes or so.  I actually think this dish is best just a few notches above room temperature… you’ve got to give the rice a chance to mellow out and get happy.
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