Another one from my guy Rodney Scott. This recipe will literally transport you to South Carolina’s low country. Chock full of that smoked chicken you made over the weekend, Carolina Gold rice (more on that down the line – my new absolute favorite rice) and so much more deliciousness, I don’t think you will find another leftover chicken soup/stew better. Plus, I added our Blacksmith BBQ Pork rub…so there is that.
Chicken Perloo
1/4 cup olive oil
6 celery stalks, cut into 1/4 inch pieces
1 green pepper cut into 1/4 inch pieces
1 medium yellow onion, cut into 1/4 inch pieces
2 Tbsp chopped garlic
1 can stewed tomatoes (14 oz)
2 tsp Blacksmith Trading Co Pork Rub
1 tsp kosher salt
6 cups chicken stock
1 cup Carolina Gold rice
12 oz smoked/roasted shredded chicken
1 bunch scallion or chive chopped
Preheat oven to 350.
In dutch oven sweat the veg over medium heat. Add the tomatoes, rub, salt, incorporate another 15 minutes.
Add the stock and bring to boil. Stir in rice and chicken and transfer to the oven, uncovered and bake for about 20 minutes. Remove and garnish with the chive or onion. I like serving with hot sauce on the side.
If you are interested, you can buy our BBQ Pork Rub below!
