Chicken Perloo

By Leite's Culinaria

Ingredients

1/4 cup extra virgin olive oil
6 celery stalks (cut into 1/4-inch dice (about 1 1/2 cups))
1 large (6 oz) green bell pepper (cut into 1/4-inch dice)
1 medium (6 oz) yellow onion (cut into 1/4-inch dice)
2 tablespoons finely chopped garlic
1 (14.5-ounce) can stewed tomatoes
2 teaspoons store-bought or homemade rib rub
1 teaspoon Diamond Crystal kosher salt
6 cups canned chicken broth or homemade chicken stock
1 cup (7 oz) short-grain rice* (such as Carnaroli, Charleston Gold, or Arborio)
12 ounces smoked chicken meat
1 bunch scallions (chopped, for garnish)

Prep Time10mins
Cook Time55mins
Servings6

Instructions

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.