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Pork/Chicken Pilau (Perlow) Recipe

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This recipe for Pork/Chicken Pilau (Perlow) is from A Seat at The Smith Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fryer, cut up
1 5-6 lb. boston butt, cut into small chunks
1 pkg. country style pork ribs
1 pkg. Hillshire sausage
2-3 lb. butts meat, diced
3 medium onions, diced
3 lb. grain rice
water, add as needed (about 10 cups)

*This recipe needs to be cooked in 12 qt. pot
Directions:
Directions:
Fry butts meat; remove from grease and drain. Add onions to grease and sautee until clear. Pour off excess grease and add chicken and pork. Fry until browned and tender. Debone chicken. Add Hillshire sausage and rice. Bring to rolling boil, stir occasionally for 5 minutes. Cut down heat to low and cook until all water is absorbed.


Add water in small amounts.
Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
This pileau has been cooked for family reunions, hunting club dinners, fund raisers, and for just some good eating with family and friends.

 

 

 

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