An iconic and versatile one-pot Gullah dish full of chicken and rice. You may also see it spelled purloo, perlo, or perlou (or sometimes called chicken bog). I prefer using a whole smoked chicken for the subtle flavor it adds.
Preheat oven to 350°F (175°C).
In a Dutch oven over medium heat, warm oil. Add celery, bell pepper, onion, and garlic, and cook until vegetables become translucent and soft, about 15 minutes.
Add stewed tomatoes, rib rub, and salt to the sautéed vegetables, cook until all the liquid is gone and the mixture begins to caramelize on the bottom of the pot, 15 to 25 minutes more.
Pour in stock and bring to a boil. Stir in rice and smoked chicken and transfer to the oven. Bake, uncovered, until rice is soft and cooked through, about 20 minutes.
Remove from oven and garnish with scallions. Devour.
*What is short-grain rice best used for?
Rodney Scott uses short-grain rice in this recipe, and for good reason. Short-grain rice, such as arborio, carnaroli, and Charleston gold, is perfect for recipes with a soupy or stewy texture such as chicken perloo or jambalaya.
Starchier than long- or medium-grain rice, these particular types of rice absorb a lot of liquid and take on a creamy texture. Risotto is a perfect example of how creamy this type of rice gets when cooked with lots of flavorful liquid.