| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Portuguese |
Essnce06 |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole Chicken – (abt 4 lbs); cut 8 pieces |
| 1/2 |
c |
Flour |
|
|
Bayou Blast; see * Note |
| 3 |
tb |
Olive oil |
| 1 |
lb |
Chorizo; bias-cut 2" pieces |
| 1 |
md |
Onion; diced |
| 2 |
c |
Diced potatoes |
| 1 |
|
Red pepper; julienned |
| 1 |
|
Yellow pepper; julienned |
| 2 |
c |
Peeled; seeded, chopped tomatoes |
| 2 |
tb |
Minced shallots |
| 1 |
|
Garlic head; skin removed, |
|
|
And cloves left whole |
| 1 |
c |
Calamata olives; sliced, straight cut |
| 1 |
c |
White wine |
| 1/2 |
c |
Finely-chopped parsley |
| 1/2 |
c |
Green onions |
| 1 |
pn |
Crushed red pepper |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
c |
White rice; cooked, hot |
| 8 |
|
Fried whole spinach leaves |
| 1 |
sm |
Parmesan cheese block; for hand-grating |
| 1 |
sm |
Crusty bread loaf |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Season the chicken and flour with Bayou Blast. 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 to 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
the Creole seasoning. 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
Creole seasoning. Always serve with crusty bread. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2356 broadcast 05-06-1998) 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
06-04-1998
Recipe by: Emeril Lagasse
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