Granny Ev’s Chicken Pilau Recipe – Featuring Hillshire Farms and Jimmy Dean
Since I had such a great time meeting our friends at Jimmy Dean and Hillshire Farms this weekend, I wanted to share a family recipe that uses BOTH types of sausage. Yep, that right! One dish, 2 kinds of sausage. Sounds good already, doesn’t it?!?
Anyone who knows my family knows exactly what Pilau is… though they might think it should be spelled PERLOW. It’s the rice, chicken, sausage goodness that my mom makes for… well… for everyone and everything. It is DELICIOUS. It’s a South Carolina dish and sometime called “Chicken Bog.” What Mom (aka Granny Ev) makes is actually more of a bog that a Pilau since Pilau usually comes with vegetables in it too, but whatever. It’s my mama’s Pilau (which used to be my Mama Pat’s Pilau) and it’s yummy!
So, without further ado, here is
Granny Ev’s Chicken Pilau Recipe
2 – 4 boneless skinless chicken breats halves (depending on size)
1 Hillshire Farms Smoked Turkey Sausage
1 lb Jimmy Dean Sage Sausage
1 1/2 c. rice (not fast cook… just regular white long grain rice)
3 c. chicken broth (can be low sodium/low fat)
Boil the chicken. After it has cooled, pull the chicken apart into small pieces. Put aside until later.
Slice the smoked sausage and put into skillet along with a small amount of water (just enough to barely coat the bottom of the pan). Add the lb. of ground sausage to the skillet. Cook the sausages together until done. Drain the grease from the pan.
Return the skillet (with sausage) to the heat. Add 3 c. of chicken broth to pan. Add in 1 1/2 c. of rice. Bring liquid to a boil. You can add salt and pepper. Reduce heat and let simmer while covered so the rice will cook. Stir occasionally so the rice doesn’t stick. (Keep an eye on your rice and add more broth or water as it cooks. I almost always have to add more liquid.)
When the rice is pretty much finished, stir in your chicken. While on low heat, stir occasionally and let the chicken heat up. Once the rice is cooked, and the chicken is warm… EAT!
You should know that this is one of the only written down versions of this recipe that my family has. Trying to figure out how much of what actually went into this dish was CRAZY! That said, I think I’ve got it it pretty close to accurate. With anything I cook or write a recipe for though, make adjustments as you see fit. It’s a family recipe… which means you should make it special to YOUR family. =)
About Ashley (Managing Editor at MomStart): Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010 .