Season the chicken well on all sides with the Creole seasoning. Add the oil to a Dutch oven and heat over medium-high heat. Add the chicken and evenly brown, about 2 minutes per side. Transfer the chicken to a plate and set aside.
Add the onions, celery, garlic and paprika to the pot. Cook, stirring, until the vegetables begin to wilt, about 4 minutes. Add the rice and cook, stirring, for 1 minute. Add the white wine and the tomatoes and cook for 1 minute. Add the broth, pimientos, green chiles, olives, saffron, bay leaf, salt and chicken to the pot and replace the lid. Cook for 20 minutes, opening twice to stir. Add the peas and corn, cover, and cook an additional 3 minutes. Serve, topped with chopped parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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