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| SOUTH CAROLINA PILEAU | |
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Chicken or Boston Butt or any kind of meat Pressure meat with large onion in 1 1/4 cups water until meat is well done (debone chicken) (full heat then 5 1/2 - 40 minutes). Add smoked sausage (cut in bite sizes) and press 5 minutes. Add enough water to cook full cup of regular dry rice. Stir rice in and reduce fire to low and steam until done. Stir now and then. | |
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recipe reviews #86706
Robbie humphries (Tennessee) says:
Great "Chicken Bog" recipe, but NOT Pileau and DEFINITELY NOT from South Carolina!!!!... Pileau by definition starts with some variation of smoked pork and is brown from the way it is prepared anyone from the South would know that!!
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