Ingredients
- 6 boneless, skinless chicken thighs
- 1 tablespoon Creole seasoning, recipe follows
- 1 tablespoon olive oil
- 1 medium yellow onion, medium diced
- 2 stalks celery, medium diced
- 1 tablespoon chopped garlic
- 2 teaspoons paprika
- 1 1/2 cups long-grain rice
- 1 cup dry white wine
- 1 (14-ounce) can diced tomatoes, juice and all
- 1 1/4 cups chicken broth
- 1 (4-ounce) jar diced pimientos
- 1 (4-ounce) can diced green chiles
- 1/4 cup thinly sliced green olives
- 1 teaspoon saffron threads
- 1 bay leaf
- 3/4 teaspoon salt
- 3/4 cup frozen English peas
- 3/4 cup frozen yellow corn
- 2 tablespoons chopped fresh parsley leaves, for garnish
Directions
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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By Chef Martman
Saratoga, CA
on October 10, 2011
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Good if not great recipe. Next time I think I'll add some jalapenos and some sausage to "kick it up a notch" , but better than average and I'll make it again.
Note: use the Creole seasoning generously. I used more like 4 tablespoons to properly season the chicken. 1 tablespoon? No way!!!
By munrofamilyGA
Acworth, GA
on July 22, 2011
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My husband could not get over how good this dish was. Extremely flavorful and pleasing to the eye with all the colors . The kids loved it too! I did not add the olives .. my kids are not big fans of them. Yummy! Yummy! Yummy!
By toneinla
Los Angeles, Ca
on March 01, 2011
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Wow! It turn out very very goog...I started with chicken wings with the bone and the skin. Instead of the skinless and bonesless thigs. I did not have celery so, i put in some mushroom and 1 lg portabella. I could not get the bellpepper jar open so i did not put that in. I use purple onion instead of yellow. I would have like the pepper taste with it. But let me tell you so easy to make and the reality is you can but some of the left over vegetable in it and it works. love the one pot meal less to wash. Thanks Emeril love your cooking. Next time I will try to get all ingredients before hand.
Read all 27 reviews