Hilda's Portuguese Stewed Chicken

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings

Ingredients
  • 1 whole 4 pound chicken, cut into 8 pieces
  • 1/2 cup flour
  • Essence, recipe follows
  • 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 of garlic, skin removed and cloves left whole
  • 1 cup Calamata olives, sliced, straight cut
  • 1 cup white wine
  • 1/2 cup finely chopped parsley
  • 1/2 cup green onions
  • Pinch of crushed red pepper
  • Salt and black pepper
  • 2 cups white rice, cooked, hot
  • 8 fried whole spinach leaves
  • Small block of Parmesan for hand-grating
  • Small loaf of crusty bread
  • Essence (Emeril's Creole Seasoning):
  • 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 leaf oregano
  • 1 tablespoon dried thyme
Directions

Season the chicken and flour with Essence. Toss the chicken in the seasoned flour. In a large cast iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo. Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence. Stir in the white wine and parsley. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone. Add the crushed red pepper and green onions. Season with salt and pepper. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Essence. Always serve with crusty bread.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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