Hilda's Portuguese Stewed Chicken

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

• Ready In: 1 hr
• 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

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 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.
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.