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Chicken perloo simmers rice with chicken and seasonings in a one-pot South Carolina family classic similar to pilau. This protein-rich, comforting dish is budget-friendly and full of Southern charm.
Heat 2 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Brown the chicken thighs on both sides, about 3–4 minutes per side. Remove and set aside.
Lower heat to medium and add the diced onion, celery, bell pepper, and carrot. Sauté until softened and golden, 6–8 minutes. Add garlic and cook for 1 minute until fragrant.
Stir in the rice and toast for 2 minutes, stirring gently, so the grains are well-coated and begin to turn opaque but not brown.
Return the browned chicken to the pot. Pour in the chicken broth and scrape up any browned bits. Add salt, pepper, paprika, thyme, and bay leaf. Bring to a simmer, then reduce heat to low and cover tightly.
Simmer gently, covered, for 25–30 minutes or until rice is tender and liquid is absorbed. Remove the bay leaf. Let rest, covered, for 10 minutes off heat before fluffing rice with a fork and serving.
