Clay Rice Is Coming Again!
Award-winning silhouette artist and bestselling children's book author Mr. Clay Rice will be joining us again at Pink N Blue Avenue on Sunday, March 15, from 1pm-4pm. We are so very honored to be hosting this incredible artist, as his work is feature in some of South Carolina's museums permanently, and beyond that, he's just an amazingly nice man, and so very good with children! These are one of a kind heirloom pieces, done specifically of your child. They make amazing mementos and gifts, and who doesn't love something so classic and timeless gracing their walls?
One of Clay's favorite foods is a little something called pilau. Now, its pronounced "per-low", and is a hearty and satisfying dish that is completely unique to the South Carolina Lowcountry. Deeeelish!
- 3 tablespoons vegetable oil, divideed
- 1 chicken, cut up
- 1 large yellow onion, chopped
- 2 cups chicken broth
- 1 roll of beef sausage, sliced
- 2 cups long-grain white rice
- salt to taste
- freshly ground black pepper to taste
In a Dutch oven over medium heat, brown the chicken and sausage in two tablespoons of the oil. Remove chicken and set aside. Add the onion to the drippings, and sauté until tender.
Place the chicken back into the pot, and simmer in one cup of the chicken broth until the chicken is tender, about 40 minutes.
Remove chicken, pour off and reserve the pan juices. Allow chicken to cool, skin and debone.
Heat the remaining 1 tablespoon of oil and add the rice and sauté, until it looks opaque. Add the salt and pepper, pour the reserved pan juices back into the pot and add cover and simmer until the rice is tender, adding more chicken broth if needed. Add the chicken pieces to the rice; heat 2 to 3 minutes. Adjust seasoning and serve.