| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Emlive01 |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Chicken – (3 lbs); boned, skinned |
|
|
And visible fat removed; diced, (save the |
|
|
Bones and carcass) |
|
|
Emeril's Essence; see * Note |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped celery |
| 1 |
c |
Diced carrots |
| 1/2 |
c |
Chopped green onions |
| 2 |
tb |
Minced garlic |
| 1/4 |
c |
Fresh parsley leaves |
| 2 |
tb |
Chopped fresh basil |
| 4 |
|
Bay leaves |
| 2 |
c |
Assorted chopped fresh vegetables |
|
|
(such has beans; zucchini, yellow squash, |
|
|
Or cabbage) |
| 1 1/2 |
c |
Cleaned; stemmed, torn spinach leaves |
| 1 |
pn |
Crushed red pepper flakes |
| 3 |
qt |
Chicken stock |
| 1/4 |
lb |
Long-grain white rice; uncooked |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
In a large sauce pot, heat the olive oil. Season the chicken with
Emeril's Essence. When the oil is hot, add the chicken, bones and
carcass and saute for about 5 minutes, or until the meat and bones
are brown. Remove the bones and carcass. Add the onions, celery,
carrots, green onions, garlic, parsley, basil, and bay leaves. Season
with Essence. Saute the vegetables for 4 minutes. Add the chopped
vegetables, spinach, and crushed red pepper and saute for 1 minute.
Add the stock and rice, bring the liquid to a boil. Reduce the heat
to a simmer, uncovered, for about 20 minutes, or until the rice is
tender. Reseason if necessary. Serve hot. This recipe yields 8 to 10
servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B17 broadcast 03-18-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-18-1998
Recipe by: Emeril Lagasse
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