Chicken Perlo

Dec 11, 2023, 11:17 AM

Ingredients

1. 1 large chicken
2. 3 cups long grain rice
3. 1 to 1 1/2 lbs. fresh sausage, mild, hot or onion. I use onion
4. 2 fair sized onions
5. 4 cloves garlic, 3 cloves if large
6. 3-4 ribs of celery
7. 1/2 lb thick sliced bacon
8. salt, black pepper and crushed red pepper

Instructions
1. Cook sausage fry or grill and set aside
2. Clean chicken thoroughly and place in 6 qt pressure cooker, add 1 onion rough chop, garlic mashed and celery ribs medium dice. Salt and pepper to taste. Just cover chicken mixture with water. place pot on burner allow to come up to steam add jiggler and cook for 30 min at 15 and remove from fire
3. Remove chicken from pot when pressure allows and set aside to cool to debone
4. Save stock chicken mixture chicken was cooked in, remove any gristle or small bones from liquid and transfer to bowl. Remove any stuck bits from bottom of pot. Wash and clean pot lid and sealing ring and dry.
5.Debone chicken discard bones and cartilage. You can add the skin or leave it out your choice.
6.Cook bacon until crisp set aside and add 2nd onion med dice to bacon grease and cook until tender.
7.Lightly grease inside of pressure pot with Crisco or bacon grease. Add 3 cups of raw long grain rice to pot. Add 6 cups stock from cooked chicken, if more needed use canned stock or broth. Add salt and pepper to taste. Keep in mind chicken was salted and peppered when cooked. Place pot back on burner at very low heat and place top on pot. Pay very close attention during this process and never turn burner to high heat. You will scorch the rice. Allow the pot to come to steam very slowly and when steam starts venting place jiggler on top at 5. Allow steam to build until the pot starts clicking. Cook rice at 5 for 15 min and remove from burner.
8. Vent pot and remove cover, stir rice thoroughly, add deboned chicken, cut up sausage, bacon and onion to hot rice, mix good place lid back on pot with jiggler. Let remain this way until served.

Serves 8-10 hungry mouths.
Best serves with Sunbeam thin sliced bread, coleslaw and bread & butter pickles