Red Rice Smoked Chicken Perloo
Active: 1 hour 35 min. Total: 1 hour 45 min.
8 cups unsalted chicken stock
1/2 cup bacon, diced (1 to 2 bacon slices)
4 large celery stocks, diced (about 2 cups)
3 medium size (10 to 12 oz.) red bell peppers, diced (about 4 cups)
2 large (12 to 14 oz.) yellow onions, diced (about 8 cups)
2 cups uncooked red rice (or other heritage variety)
3 garlic cloves, minced (1 Tbsp.)
1/2 cup white wine
1 tsp. smoked paprika
3 1/2 tsp. kosher salt, divided
3 cups shredded smoked chicken or shredded rotisserie chicken
1 cup chopped fresh flat-leaf parsley ( from 1 bunch)
1 Tbsp. unsalted butter
1 tsp. black pepper
Bring chicken stock to a simmer in a saucepan over medium heat; cover and remove from heat. Meanwhile, heat a 12 inch cast-iron skillet over medium; add bacon. Cook, stirring occasionally, until crisp, about 8 min. Transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet.
Add celery, bell peppers, and onions to skillet. Cook, stirring occasionally, until tender, about 20 minutes.
Add rice and garlic. Cook, stirring often, 3 minutes. Stir in wine, paprika, and 2 tsp. of the salt. Cook, stirring constantly, until liquid is completely absorbed, about 1 min.
Add 2 cups stock to mixture in skillet. Cook over medium, stirring occasionally, until liquid is almost completely absorbed, about 15 min. Repeat process using remaining 6 cups of stock, adding 2 cups at a time and stirring until absorbed between additions.
Stir chicken into mixture in skillet; cover and reduce heat to low. Cook until rice is tender, about 10 min. Remove from heat. Stir in parsley, butter, pepper, reserved bacon, and remaining 1 1/2 tsp. salt. Garnish with scallions.