It’s the beginning of a new year and if you’re like me, you’re ready for a holiday detox. I’ve eaten so much. Between holiday dinners, parties, lots and lots of candies and cookies, and not to mention all of the times we are out. I need some clean eating. I’m just not entirely ready for that yet. You see, I’m also freezing. We’ve been having a very mild winter so far here in Maine until last week and my body will just never adapt to winters here. So, I wanted something warm and comforting. Something to put some meat on your bones. Granted, I don’t need help in that department. So what’s a girl to do when I’m up north and cold? Not a chili or a stew, but I looked back to South Carolina and a local favorite recipe.
Chicken Pilau, pronounced “perlo,” is a Georgetown County meal that is made with chicken, sausage and the ever present southern component, rice. It is very similar to it’s northern neighbor’s, Horry County, Chicken Bog. I also did love that name. I’ll be posting that on here soon as well. Living in both counties, these recipes were in almost every local family’s repertoire. If you ate at a friend’s house for dinner, you were bound to be offered Chicken Pilau or Chicken Bog. I remember the first time I encountered it and I couldn’t get over the name “bog” and couldn’t seem to enjoy it. But once I got over being a high schooler, which helps in life in so many ways, I really enjoyed this simple dish. In the end, it’s a wonderful mix of chicken, sausage and rice and has just the right amount of flavor. I honestly find that the leftovers are better than the first night. The rice really absorbs the flavors. Plus, leftover rice is always good! While this may not be one of the nationally known, traditional Southern recipes you’ve heard about, it’s no secret to coastal South Carolina and should be given a chance in your kitchen. It’s become a quick favorite in my house as I’ve revisited this old recipe and shared it with my family.
Now, back to those resolutions. I’ve decided that I would eat healthier and get back on the wagon, but I am also going to cook some meals that I’ve been wanting to make and enjoy them. While this recipe isn’t “bad” others are but I am indulging. I am going to quit snacking and enjoy food. Only make something I’ve really wanted to try if it’s not in the “healthy” zone. I’m going to try and say, “good bye” to the quick craving fixes. That way, it’s a win win. I’ll still get to eat some indulgent food, but I’ll get back into the kitchen making new recipes or old recipes I haven’t made in years. I’m hoping this is a win win for you all as well. I’ve been neglecting this blog and I’m hoping that as my family finds their rhythm I can get back to posting. I’ve found that the cooking isn’t the problem, but taking pictures and publishing them. So, I hope you all don’t mind if they aren’t’ perfect, but I’m tired of not sharing some great meals with you all just because they aren’t the best pictures!
So, any resolutions for you all? Any anti-resolution folks out there? Any new goals for your kitchen or life in general? Share! I want to get this blog and other social media platforms going again. I miss the conversations! Happy New Year!
Chicken Pilau “Perlo”
Ingredients
- 5lb chicken
- 4 cups water
- 2 celery stalks
- 1 tsp onion powder
- 3/4 tsp red pepper flakes
- 1 tsp paprika
- 3 tsp salt, divided
- 1 tsp freshly ground black pepper
- 1 bay leaf
- 2 cups uncooked long grained rice
- 1 lb smoked sausage
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Place chicken, after making sure you’ve removed the giblets, into a large pot or Dutch oven. Add water, celery, onion powder, red pepper flakes, paprika, 2 teaspoons of salt, black pepper, and bay leaf. Bring to a slow boil over medium heat. Once the water begins to boil, reduce the heat down to low, cover, and allow to simmer for 1 hour.
Remove chicken from Dutch oven and remove skin and pick meat from bones. Cut the chicken into small pieces and set aside.
Carefully, skim the surface of the liquid and remove the fat. Strain the liquid and reserve 4 cups. Set aside.
Slice sausage into 1″ pieces. Add the sausage to the Dutch oven and cook over medium heat for 2 minutes. This just allows the sausage a chance to get slightly crispy. You can skip this part and add everything in all at once if you’d like. Add the reserved 4 cups of liquid, chicken, 1 teaspoon of salt, and rice and bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Some stir their pilau a few times, but I set it and forget it. This insures the rice gets cooked to perfection!
Serve and enjoy!
Serves 6 to 8
The Way to His Heart
39 comments
Dorothy Dunton said:
January 5, 2016 at 3:09 pm
Hi Maeghan! This sounds like a very comforting dish on a cold day (or any day for that matter)! I am particularly fond of Andouille sausage so I would use that and maybe stir in some peas at the last minute just because I like peas. I always mess with recipes and I encourage everyone I give a recipe to do the same. I never make resolutions because I can never keep them – I just eat everything I like in smaller portions and that way I don’t feel deprived! 🙂
Helen said:
January 5, 2016 at 9:00 pm
Happy New Year to you Maeghan! Too ironic-I live in MA, but visiting family in Summerville, SC and have eaten a Bowl of Bog at a place called The Shelter in Mt Pleasant! Yum!
Maeghan said:
January 6, 2016 at 11:03 am
I haven’t been there, but I’ll have to try it! I love Mt. Pleasant. I have a recipe from the Loris Bog-Off that I’ll share down the road (have to wait a little while so everyone doesn’t get sick of chicken and rice) that hopefully you’ll enjoy!
Jefferson said:
December 11, 2016 at 3:31 pm
I’m from Georgetown, SC and this is a common dish. I currently reside in upstate SC. As a matter of fact, I will be cooking perlo for Christmas.
Maeghan said:
December 12, 2016 at 10:08 am
Hello there fellow South Carolinian! Enjoy your perlo and Merry Christmas!
Mike said:
December 27, 2016 at 12:32 pm
My Mother was born in Lake City and raised in Hemingway. It’s always been Perlo to us, and I don’t think we’ve ever had a gathering where the Perlo wasn’t the main dish. It’s a staple. I now live in the upstate too (Anderson,SC) and rarely make it because my low-country cousins have perfected it. Plus it makes it special to have it when we go visit.
Maeghan said:
December 28, 2016 at 5:19 pm
Some recipes are just better when certain people make it and you can enjoy. While I can replicate recipes from down south, most times I just wait to visit 🙂
Cathy said:
November 13, 2017 at 12:57 pm
Hi my family is from Lake City and we referred to it as Perlo (Very popular dish). In reference to Mike who has family in Lake City and Hemingway (that’s very familiar territory) 🙂
JANNIE DORSEY said:
October 26, 2020 at 9:36 pm
You must be ANOTHER Cuzzin, along with MIKE. Lake City roots!
JANNIE DORSEY said:
October 26, 2020 at 9:35 pm
Hey Cuzzin! My roots are Anderson, Georgetown, Hemingway and yes Perlo is EVERYTHING , Chicken, pork or beef ! My Mom would make it with all three for Special Mother’s Day after church♀️♀️
Heath Verner said:
January 20, 2017 at 9:22 am
Maeghan,
I am cooking perlo tonight for 50 old school CHS men and think I need an appetizer suggestion to serve with it. Any suggestions? Also, I use spicy jimmy dean sausage as a personal preference. Thanks in advance,
Heath
Maeghan said:
January 20, 2017 at 4:10 pm
That’s quite a crowed to cook for. You’re probably already in the thick of it at this point. I’d stick with something easy and southern. Hush puppies? Baked pimento, you could do this in large crocks or individual servings in little phyllo cups. Fried pickles. Good luck and enjoy the company!
Cathy said:
March 29, 2017 at 7:53 pm
Hello from Salley, SC. the Caitlin Capital of the World! I love this dish.
Maeghan said:
April 6, 2017 at 8:35 am
Hello there! Love meeting another Perlo fan 🙂
Robbie said:
July 17, 2017 at 1:16 pm
I grew up in Johnsonville and live in Georgetown. You will find that there are differences of opinion everywhere. The recipe posted above to most folks is a simple Chicken Bogg recipe. Pileau, pronounced Per-Low is quite a different animal all together. Where Bogg will most commonly be white and gummy, Pileau will be brown by the way it is prepared. It is very common dish around Georgetown, Florence and Williamsburg Counties and is cooked for Church events, fundraisers, family gatherings, school events, hunt club meetings, etc. Pretty much anywhere you have a large group to feed. Pileau, in this area, is definitely not for the faint of heart or someone watching their cholesterol. If made correctly, Pileau will ALWAYS start with some sort of smoked pork such as bacon, hog jowls or butts meat. Most people use chicken for fundraisers or large pots because it is inexpensive, but I have had it and made it myself with squirrel, dove, duck, Boston butt, ham, pork ribs, neck bones and even pig tails. As for sausage, Hillshire is probably most common, but I have used Roger Wood, Big Daddy, and Carolina pride smoked sausage as well as Jimmy Dean fresh sausage. Pileau will take on the personality of whoever is cooking it and will have all sorts of different ingredients to make it. The choice of rice also makes a difference in the taste, for example Parboiled is easier to cook in large quantities, but will have a slightly different taste than a long grain rice. The pot too will make a difference, my 60QT aluminum I use for cooking fundraisers has a totally different color and flavor than my Cast Iron pot that I use for smaller crowds. If anyone would like a recipe that will sell 80 quarts in just a matter of a couple hours I would be glad to share. You would be surprised at how many folks have no clue as to what Pileau is and absolutely love it when they find out!! Have a great and blessed day 🙂
Seabone said:
October 6, 2017 at 10:33 am
Robbie – I am from Charleston but currently live in Murrells Inlet & I agree with you about this lowcountry dish! Please provide your cast iron pot recipe as well as your 80 quart one. Thanks!
Denise said:
December 10, 2017 at 4:05 am
In Conway we call the main recipe on this page chicken bog and cook Pileau similar to the way you’ve mentioned. I would love to try your Pileau recipe if you’re still willing to share.
Dallas S Russ Jr said:
January 31, 2018 at 5:07 pm
there is also the black sheep of the family Red rice and sausage, having a tomato base. Cooked these over camp fires while hunting down home around Georgetown.
Dallas S Russ Jr said:
January 31, 2018 at 5:21 pm
Funny when I grew up around Georgetown we never heard of Hillshire. That was a Yankee brand. Now like most stuff the taste is gone and it’s all made by 10 manufactures nation wide. I was still glad to see Carolina Pride still making bologna. Better than that oscar guys stuff
Ree said:
June 6, 2018 at 2:05 pm
Hi Ronnie,
I like all of the responses for rice pilau. Could you please provide the ingredients to serve larger group.
Paula said:
July 26, 2020 at 6:54 pm
I would love to have your recipes for both pileau and Bogg for lg and small crowds as well us alum and cast iron ways. I want to do taste test with a smaller batch and decide which way I will prepare it for a larger
Thanks, Paula
Paul pye said:
December 13, 2020 at 1:41 pm
4.5 gallons of water. 10 gallon cast aluminum pot . I have 3 20 gallon pots from WWII kitchens. Very thick so it won’t scorch. Put 30 lbs of skinless, boneless chicken thighs in a basket and boil for about 30 minutes. I put pepper, garlic salt, Tony Catcheres and garlic seasoning. Remove chicken and tear apart. Easy way is with a drill and attachment for tearing it up in pieces. Cut up 15 lbs of sausage(Georgia Boy) cut into pieces about the size of a thumbnail. Dice 3 onions. Put all the meat and onions back into pair and bring to a boil pour rice in and stir with a paddle until we’ll mixed and bring back to a boil. Cut the fire off and let sit for 20 minutes. Stir for the last time and let sit for another 20 minutes. Keeping tightly covered. This will feed about 150. Cole slaw and stewed cabbage.
Susan said:
September 7, 2021 at 12:06 pm
I would love the recipe for about a dozen people. I live in Lake City and adore chicken pilau with Hillshire Farms smoked sausage and ham hocks, but have no clue how to make this. I would so appreciate a recipe!
Maeghan said:
September 12, 2021 at 3:15 pm
I would double this recipe as I am sure folks will have seconds!
Michael nobles said:
October 28, 2017 at 2:43 am
I’m from a small town in Georgetown county named Andrews SC.. all my life my family has called it Perlo .. it is way different than bog.. a big is wetter while your perlo is a little dryer.. I use in mine a Vidalia onion about 4 big chicken breast with the bone in, 1 pound of smoked bacon, 2 lb of smoked Carolina pride sausage or smoked hillshire sausage, I use 6 cups of white rice, 2 packages of Lipton onion soup mix, and also 2 spoons full of kitchen bouquet.. I serve my perlo with light bread and a pot of sweet corn and homemade Mac and cheese .. my grand dad and my dad taught me our family receipe and I’ve actually won 500 bucks at a cook off so I know I have a good one.. everybody has there own taste though.. but I agree with the guy that commented before me that the recipe you gave is a bog recipe .. but hey choose to your own.. I love that I see a SC perlo blog on the internet.. this is awesome.. I think it needs to be a national food… Keep cooking them perlow.. I have a pic of mine is there a way to show it off
Carol said:
March 26, 2018 at 1:28 pm
I’d like to have your recipe for chicken perlou Michael Novels.
Michael W Holmes said:
February 2, 2019 at 10:42 pm
I grew with pilau, courtesy of the Kingstree Fire Department.
When I migrated to the upstate I was surprised and dismayed to discover a total lack of even a remote knowledge of pilau or bog. I tried for years to capture that wonderful dish but never got it right, despite canvassing many good cooks and amassing quite a collection of suggestions. On her first try, my wife hit a home run and it is a now a staple in our home, a recovery aid for anyone ill or just a great welcome to the neighborhood gift. Recently went to south Georgia to hunt and took a pot of pilau as my contribution. Thanks for keeping it alive and would love to have your recipe, though I will not tell my wife I even inquired.
All four of my daughters fix it regularly. Best, MWH
Susan said:
September 7, 2021 at 12:21 pm
Do you cook the smoked bacon before you add it to the pilau mixture to cook?
Maeghan said:
September 12, 2021 at 3:14 pm
No, you cook the sausage, per directions, for 2 minutes.
Cathy said:
November 13, 2017 at 12:57 pm
Thanks for recipe
Maeghan said:
November 13, 2017 at 1:42 pm
You’re welcome 🙂
Yvette Jennings said:
January 30, 2018 at 10:40 am
I’m from a family with deep roots in Georgetown County. My grandmother grew up in Hemingway and this dish was a regular in our house. I still make it for my family. I was surprised that “Perlo” is a Georgetown County dish…. As I see, there are variants of it in different areas. So glad I came across your blog and can’t wait to share this.
Thomas Prince said:
July 3, 2018 at 11:07 am
My Granny grew up in Georgetown and lived outside of Andrews near the Black River. I remember my brother and I spending the summers at her house and eating Perlo. She’d also make us speckled butter beans with rice and chocolate pie.
Marian said:
April 26, 2019 at 10:02 pm
Made this tonight. My grandfather was from Savannah. I make mine much like yours but never the sausage. My mother always dropped a stick of butter in when it’s about done. Yum!
Veronica Schwartz said:
August 8, 2019 at 12:50 pm
This is the exact same recipe that I use for making Pilau and I live in Georgetown SC.
Cheryl Denise Whicker said:
June 28, 2020 at 6:09 pm
I’m from Sumter SC and this is very common. Love Chicken Perleau (this is how we spell it). No place like home!!!!!!! Thank you for posting.
Cheryl
Maeghan said:
June 29, 2020 at 7:33 am
Absolutely no place like home 🙂
bill said:
November 13, 2021 at 1:20 pm
sitting here in Marietta ga being homesickThawing thighs in the kitchen making purlow for church tomorrow Im using my Magnalite pot from Louisiana-my big batch pot For smaller I use my iron pot I got at coopers store in salters sc We have family and friends all over the Pee Dee area WE have a great photo of my mother serving bog at a Scouting event inSociety Hill Im rambling but I know someone at pawleys Island who makes a green purlow with rice collard greens and pork neckbone-wonderul! love spending some S C food time with you
Linda Jones said:
September 3, 2024 at 5:37 pm
I am sitting on my back porch n N Myrtle Beach the day after Labor Day and it is glorious!
Well I am from Tennessee and had never heard of perlo until moving to SC! It’s about 82 degrees but we are dining on it tonight!!! Knowing mine will never be as good as his momma’s and I know that as well. We will wipe the sweat and enjoy even if it’s not the weather for it