Chicken Sauce Piquante

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1/4 cup olive oil

1 (3 pound) fryer chicken, cut into 8 pieces

1 teaspoon salt, plus 1/2 teaspoon

1 1/2 teaspoons Essence, recipe follows

3/4 cup plus 3 tablespoons bleached all-purpose flour

1 1/2 cups chopped yellow onions

3/4 cup chopped green bell peppers

3/4 cup chopped celery

1 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne

4 bay leaves

4 cups seeded and chopped plum tomatoes

3 cups chicken stock or low-sodium canned chicken broth

1 teaspoon Worcestershire sauce

1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce

Hot white rice, for serving

1/2 cup chopped green onions (green and white parts)

1/4 cup chopped fresh flat-leaf 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