Prize Pilau

Name: Prize Pilau
Cuisine: American
Ingredients: 2½-pound to 3-pound whole chicken; 4 cups chicken stock, preferably homemade; 4 cups water; 1½ teaspoons kosher salt or coarse sea salt (if the stock is unsalted; otherwise, reduce the salt to taste); 1½ teaspoons kosher salt or coarse sea salt (if the stock is unsalted; otherwise, reduce the salt to taste); 1½ teaspoons kosher salt or coarse sea salt (if the stock is unsalted; otherwise, reduce the salt to taste); 1½ teaspoons freshly ground black pepper; 3 tablespoons bacon drippings or unsalted butter; 3 tablespoons bacon drippings or unsalted butter; 1½ cups chopped green bell peppers; 1 cup sliced scallions; 1 cup chopped celery; 1 teaspoon Worcestershire sauce; 1 teaspoon Tabasco or other hot pepper sauce; 1 teaspoon Tabasco or other hot pepper sauce; 2 cups uncooked white rice

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Spelled and pronounced a dozen different ways, this chicken-and-rice dish probably landed in Charleston, South Carolina, about 1680 and spread across the South as rice cultivation moved westward. Pilau is unusual for the region because of its French and Spanish overtones, but it’s been a favorite in the barbecue belt for more than three centuries. The recipe really benefits from the use of homemade stock.

Ingredients

Americas
United States
Charleston
Side dish
Gluten-free
South Carolina

Ingredients

Method