Name: Irresistible One-Pot Chicken Perloo Recipe in 30 Minutes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 2 tbsp olive oil; 1 onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 3 garlic cloves, minced; 2 cups long-grain white rice; 4 cups chicken broth; 1 lb boneless, skinless chicken thighs, cubed; 1 tsp salt; 1/2 tsp black pepper; 1 tsp paprika; 1/2 tsp dried thyme

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There’s something magical about a one-pot meal that tastes like it simmered all day but comes together in under an hour. That’s the beauty of this One-Pot Chicken Perloo—a Southern classic I learned from my aunt during a summer visit to Georgia. It’s got all the cozy vibes of a slow-cooked dish, but with barely any cleanup (yes, just one pot!). The rice soaks up all the savory goodness from the chicken and spices, and those tender bites of veggies? Pure comfort. Trust me, once you try it, this’ll become your go-to weeknight lifesaver.

Why You’ll Love This One-Pot Chicken Perloo

This recipe is my weeknight hero for so many reasons:

One pot = no mess: Seriously, from sauté to simmer, everything happens in a single pot. I live for recipes where cleanup takes two minutes!

Flavor that punches above its weight: The combo of spices, chicken thighs, and that holy trinity of onions, celery, and bell pepper gives it depth way beyond its 30-minute cook time.
Total flexibility: Out of chicken thighs? Use breasts. Want more veggies? Toss in some okra or carrots. It’s forgiving like that.
Leftovers taste even better: The rice soaks up more flavor overnight—if you can resist eating it all in one sitting.

Ingredients for One-Pot Chicken Perloo

Gather these simple ingredients—most are probably already in your pantry! The key here is prepping everything before you start cooking (trust me, it makes all the difference). Here’s what you’ll need:

2 tbsp olive oil – for that perfect sauté
1 onion, diced – yellow or white, whatever’s on hand
2 celery stalks, diced – don’t skip this! It adds such a nice crunch

1 green bell pepper, diced – my aunt swore by this for authentic Southern flavor
3 garlic cloves, minced – because everything’s better with garlic
2 cups long-grain white rice – not instant! That’ll turn to mush

4 cups chicken broth – low-sodium if you’re watching salt
1 lb boneless, skinless chicken thighs, cubed – thighs stay juicier than breasts, but use what you’ve got
1 tsp salt – adjust to taste after cooking
1/2 tsp black pepper – freshly ground if possible
1 tsp paprika – for that subtle smokiness
1/2 tsp dried thyme – rub it between your fingers to wake up the flavor

See? Nothing fancy—just good, honest ingredients that turn into something magical together.

How to Make One-Pot Chicken Perloo

Okay, let’s get cooking! The beauty of this dish is how everything comes together in one glorious pot—just follow these simple steps:

Heat things up: Warm your olive oil in a large, heavy-bottomed pot over medium heat. I use my trusty Dutch oven because it distributes heat so evenly.

Sauté the veggies: Toss in your onion, celery, and bell pepper. Stir them around for about 5 minutes until they soften and smell amazing. This is when your kitchen starts smelling like a Southern grandma’s house (in the best way possible).
Add the garlic: Stir in those minced garlic cloves and cook for just 1 minute—don’t let them burn! Burnt garlic is the only way to ruin this dish.
Rice and chicken time: Dump in your rice, cubed chicken, and all those lovely spices (salt, pepper, paprika, thyme). Give everything a good stir to coat the rice in all that flavorful oil.

Pour in the broth: Carefully add your chicken broth—it’ll sizzle and steam dramatically, which is half the fun. Scrape any tasty bits off the bottom of the pot.
Simmer magic: Bring everything to a boil, then immediately reduce the heat to low. Cover tightly and let it simmer undisturbed for 20 minutes. No peeking—that steam is precious!
Rest and fluff: After 20 minutes, take it off the heat but leave the lid on for 5 more minutes. This lets the rice finish absorbing all that goodness. Then fluff gently with a fork—the rice should be tender, the chicken juicy, and your patience rewarded.

See? Easy as can be. Now try not to eat the whole pot in one sitting—though I won’t judge if you do!

Tips for Perfect One-Pot Chicken Perloo

Here’s how I’ve perfected this dish over countless batches:

Bone-in chicken = next-level flavor: If you’ve got time, swap boneless thighs for bone-in ones (just remove the skin). Simmer them whole, then shred the meat back in—it makes the broth richer.
Rice rescue: If your rice sticks, add 1/4 cup hot broth, cover, and let sit off heat for 5 minutes. Works like magic!

Spice control: Start with half the salt if using regular broth—you can always add more at the table.
The no-peek rule: That lid stays ON during simmering. Every peek releases steam and risks uneven cooking.

Little tricks make all the difference!

Ingredient Substitutions for One-Pot Chicken Perloo

Out of something? No worries—this dish is crazy flexible! Here’s how I tweak it:

Rice: Brown rice works great but needs 10 extra minutes simmering (and slightly more broth). Jasmine rice? Reduce liquid by 1/4 cup—it’s thirstier!
Veggies: Swap bell peppers for diced carrots or throw in frozen peas at the end. Okra lovers? Add it with the celery!
Spices: No paprika? A pinch of cayenne or smoked paprika adds depth. Fresh thyme beats dried—just triple the amount.

The soul of perloo is adaptability—make it yours!

Serving Suggestions for One-Pot Chicken Perloo

This dish is hearty enough to stand alone, but a few simple sides turn it into a feast! I love it with buttery green beans or a crisp tomato-cucumber salad for contrast. A slice of warm cornbread is non-negotiable in my house—perfect for soaking up every last bit of that flavorful broth. For a quick meal, just add a dollop of hot sauce and call it done!

Storing and Reheating One-Pot Chicken Perloo

Here’s the good news—this perloo tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon of broth or water and warm it gently over low heat, stirring occasionally. The rice stays perfectly tender this way. Pro tip: A quick microwave zap works too—just cover with a damp paper towel to keep things moist!

Nutritional Information for One-Pot Chicken Perloo

Now, I’m no nutritionist—these numbers are estimates based on my trusty kitchen calculator. Your actual counts might wiggle a bit depending on brands or tweaks. But here’s the ballpark per serving (about 1 generous cup):

Calories: 380
Protein: 24g (thanks, chicken thighs!)
Carbs: 45g
Fat: 12g

Not bad for a meal that tastes this indulgent!

Frequently Asked Questions About One-Pot Chicken Perloo

Got questions? I’ve got answers! Here are the ones I hear most often:

Can I use chicken breasts instead of thighs?
Absolutely! Just cut them into larger chunks and reduce simmer time by 2-3 minutes—they cook faster but won’t stay quite as juicy.

Why is my rice mushy?
Three culprits: too much liquid, too much stirring, or too-high heat. Measure broth carefully, resist stirring after adding it, and keep that simmer low and steady.

Can I make this ahead?
Yes! Cook fully, then refrigerate for up to 3 days. Reheat with extra broth—the rice drinks it up over time.

Is this the same as jambalaya?
Close cousin! Perloo is simpler—no tomatoes or sausage—and lets the chicken and rice shine.

Now that you’re armed with all the tips, give this recipe a whirl! Snap a pic and tag me—I love seeing your takes on my aunt’s classic. Check out more recipes!

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me