Low Country Pilau Ww
Experience the heartwarming flavors of the South with this Low Country Pilau, a comforting one-pot dish brimming with tender shredded chicken, smoky Andouille sausage, and perfectly seasoned long-grain rice. Infused with aromatic vegetables like onion, carrot, celery, and garlic, and simmered in a rich chicken broth seasoned with bay leaves, salt, and black pepper, this classic Southern recipe is a celebration of simple yet bold flavors. Ideal for family dinners or casual gatherings, this dish comes together in just over an hour and serves six hearty portions. Garnish with fresh parsley for a pop of color and freshness, and enjoy a taste of coastal Carolina tradition in every bite. Perfect for those searching for "Southern pilau recipes," "one-pot chicken and rice," or "low country comfort food."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (about 4 lbs) Whole chicken
- 12 ounces Andouille sausage
- 1 large Onion, diced
- 1 large Carrot, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 8 cups Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 leaves Bay leaves
- 2.5 cups Long-grain white rice
- 2 tablespoons Parsley, chopped (optional garnish)
Instructions
Place the whole chicken into a large pot and pour in 8 cups of chicken broth, or enough to fully cover the chicken.
Add the diced onion, carrot, celery, garlic, bay leaves, salt, and black pepper to the pot.
Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low and let it simmer for 45-60 minutes, or until the chicken is fully cooked and tender.
Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth to remove any solids and return the broth to the pot.
While the chicken cools, slice the Andouille sausage into 1/4-inch rounds and sauté in a large skillet over medium heat until lightly browned. Set aside.
Once the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and bones. Shred the chicken into bite-sized pieces.
Bring the broth back to a gentle boil and add the rice to the pot.
Stir in the shredded chicken and sautéed sausage. Reduce the heat to low, cover the pot with a lid, and cook for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
Turn off the heat, fluff the pilau with a fork, and let it rest for 5 minutes before serving.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 11033 mg | 480% | |
| Total Carbohydrate | 189.1 g | 69% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.8 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3750 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
