Recipe: Sylvia's Restaurant Chicken and Rice Perlow

SYLVIA'S CHICKEN AND RICE PERLOW

2 lbs chicken parts
1 1/2 teaspoons Old Bay seasoning
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons freshly ground pepper
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 Tablespoon vegetable oil
2 slices bacon, cut into pieces
1/4 cup chopped onion
3 cups water, divided use
1 1/2 cups converted white rice

Rinse the chicken and pat dry. Combine the Old Bay seasoning, seasoned salt, pepper, salt, and garlic salt. Sprinkle the chicken with the seasonings. Let refrigerate for at least 2 hours or, even better, overnight.

WHEN READY TO COOK:
In a 6-quart Dutch oven, heat the oil over medium heat. Add the bacon and fry until cooked through but not crisp.

Add the onion to the pot and cook, stirring, until softened, for about 2 minutes.

Add the chicken and 1 cup of the water to the pot. Cook, uncovered, over medium heat for 45 minutes, stirring occasionally.

Remove chicken, cut meat into smaller pieces, removing skin and bones; set aside.

Add the remaining 2 cups of water to the pot, bring to a boil, reduce heat. Stir in rice and simmer covered for 15 minutes.

Return meat to pot, cooking for 5 to 10 minutes or until rice has absorbed the liquid.

Source: Sylvia's Family Soul Food Cookbook: From Hemingway, South Carolina, To Harlem by Sylvia Woods