Chicken Purlo (or Perlew)-family size recipe

Cooking Instructions

Place the chicken in a pot (whole or cutup) in a pot with the small onion and a good dash of black pepper. Boil until well done . Cool and debone. Save the stock and set the onion aside.

Dice the large onion, celery, and green pepper. Crush the onion that cooked in the chicken stock.

Remeasure the chicken stock and bring it back to a total of 6 c. Place the crushed onion, the diced items, teh cream of mushroom soup and the onion soup mix in the pot with the chicken stock Bring this pot to a simmer/boil and boil for 5 to 6 minutes. Add the deboned chicken and continue the simmer for another 4 to 5 minutes.

Secure a pan that is about 3 to 4 inches deep and 8 to 9 inches square. Place the rice in this pan and have a sheet of foil that will cover the pan ready.

Pour the simmering liquid/chicken over the rice . Stir well enough to prevent the rice from lumping . Add salt -approx.1/2 to 3/4 t and another dash of pepper. Cover the pan tightly with the foil and put in an oven preheated to 350 degrees. Cook for about 20 minutes and remove from the oven. Remove the foil and stir to mix the ingredients.. Check for seasoning and add salt and/or pepper if needed. Recover with the foil and return to the oven. Bake for an additional 15 to 18 minutes. Garnish with the boiled eggs(sliced or chopped) and serve.