Hilda's Portuguese Stewed Chicken
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 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
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.
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