Ingredients
- 6 bacon slices, roughly chopped
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 teaspoon Essence, recipe follows
- 1 cup finely chopped yellow onions
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons minced garlic
- 8 ounces button mushrooms, wiped clean and thinly sliced
- 1 teaspoon chopped fresh thyme
- 1 cup chicken stock, or canned low-sodium chicken broth
- 1/4 cup minced green onions
- Cheesy Rice Pilaf, recipe follows
- 2 tablespoons minced parsley leaves, for garnish
Directions
In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the 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.
Cheesy Rice Pilaf:
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves
In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.
Photo: One Pot Chicken Dish over Cheesy Rice Recipe
















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By tmatt1860
on December 12, 2011
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Absolutely delish! I make this receipe quite often because my sons love it! A very savory, yummy dish!
By gjones48
Lubbock, TX
on November 20, 2011
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Yum!
By pxrising
Plymouth, MI
on April 10, 2011
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This seemed like a weird recipe for Emeril (looked more like Rachael Ray, but I had almost everything and decided to give it shot. Used a poblano pepper in the rice, because that's what I had, and brown instead of white rice. Otherwise, followed the recipe. I wanted a more gravy-like sauce, so I thickened it with a cornstarch flurry before adding back the chicken. It was a strange combination of ingredients, but it was tasty...very savory. I think I'd prefer it with fontina cheese if I ever make it again. The mozzarella really didn't add much except gooeyness.
Read all 41 reviews