American Southern · intermediate
Lowcountry Halal Chicken Perloo With Sweet Peppers
A classic coastal Southern one-pot rice dish simmered with juicy halal chicken thighs, aromatic holy trinity vegetables, and warm spices.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Season the chicken pieces with half of the Cajun seasoning.
- 02
Add chicken to the skillet and sear for 5 minutes until golden brown on all sides, then remove to a plate.
- 03
Add the diced onion, green bell pepper, and celery to the skillet and cook for 6 minutes until soft and fragrant.
- 04
Stir in the tomato paste and remaining Cajun seasoning, cooking for 1 minute to lightly toast the paste.
- 05
Add the rinsed white rice and stir constantly for 1 to 2 minutes until the grains are coated with the seasoned oil.
- 06
Return the chicken to the pot, pour in the halal chicken broth, and bring to a boil.
- 07
Cover tightly, reduce heat to low, and cook for 20 minutes without lifting the lid. Remove from heat and let stand 5 minutes before fluffing with a fork.
A LITTLE KITCHEN KNOW-HOW
Absorption Rice Cooking
Cooking rice in a precisely measured hot liquid in a sealed pot so steam cooks the grains evenly.
Notes from the kitchen
- Rinsing white rice removes surface starch, ensuring fluffy individual grains instead of sticky rice.
- Do not lift the lid during the 20-minute cook time to preserve steam.
- Original home-cooking adaptation inspired by American Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.