HILDA'S PORTUGUESE STEWED CHICKEN

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Hilda's Portuguese Stewed Chicken image

Found this on the Food Network site--recipe courtesy of Emeril Legasse. I haven't tried it yet, but it sure sounds good!

Provided by SweetPeaNC

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

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 white wine
1/2 cup finely chopped parsley
1/2 cup green onion
1 pinch crushed red pepper flakes
salt and black pepper
2 cups white rice, cooked, hot
8 fried whole spinach leaves
parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 1729.6, Fat 93.1, SaturatedFat 28.4, Cholesterol 272.3, Sodium 1900.9, Carbohydrate 125.3, Fiber 9.6, Sugar 6.6, Protein 83.8

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