Hilda's Portuguese Stewed Chicken

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1/2 cup all-purpose flour

Essence, recipe follows

1 whole chicken, about 4 pounds, cut into 8 pieces

3 tablespoons olive oil

1 pound chorizo, cut on the bias in 2-inch pieces

1 medium onion, diced

2 cups diced potatoes

1 red pepper, julienned

1 yellow pepper, julienned

2 cups chopped tomatoes, peeled and seeded

2 tablespoons minced shallots

1 head garlic, skin removed and cloves left whole

1 cup pitted kalamata olives, sliced

1 cup white wine

1 cup chicken stock

1/2 cup finely chopped parsley leaves

Pinch crushed red pepper flakes

1/2 cup sliced green onions

Salt and black pepper

2 cups white rice, cooked, hot

Freshly grated Parmesan, for garnish

Chives, for garnish

Small loaf crusty bread, for serving

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