Hilda's Portuguese Stewed Chicken

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 whole 4 pound chicken, cut into 8 pieces
• 1/2 cup flour
• emeril's original essence
• 3 tablespoons olive oil
• 1 lb chorizo sausage, 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 kalamata olive, sliced, straight cut
• 1 cup wine
• 1/2 cup finely chopped parsley
• 1/2 cup green onion
• 1 pinch crushed red pepper flakes
• salt and black pepper
• 2 cups rice, cooked, hot
• 8 fried whole spinach leaves
• parmesan cheese

Recipe

• 1 season the chicken and flour with essence. toss the chicken in the seasoned flour.
• 2 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.
• 3 add the onions, potatoes, and peppers. saute the vegetables for 2 minutes. add the tomatoes, shallots, garlic cloves, and olives. season with essence.
• 4 stir in the 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.
• 5 add the crushed red pepper and green onions. season with salt and pepper.
• 6 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.