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Hilda's Portuguese Stewed Chicken (Emeril Lagasse) Recipe

Hilda's Portuguese Stewed Chicken (Emeril Lagasse) Recipe

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Hilda's Portuguese Stewed Chicken (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup all-purpose flour
essence , recipe follows
1 whole chicken, about 4 lb, cut into 8 pieces
3 tbsp olive oil
1 lb chorizo , 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 tbsp minced shallots
1 head garlic, skin removed and cloves left whole
1 cup pitted kalamata olives, sliced
1 cup white wine
1 cup chicken stock
1/2 cup finely chopped parsley leaves
pinch crushed red pepper flakes
1/2 cup sliced green onions
salt and black pepper
2 cups white rice, cooked, hot
freshly grated parmesan, for garnish
chives, for garnish
small loaf crusty bread , for serving

Directions:

Season the flour with Essence. Toss the chicken in the seasoned flour.
Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
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 flakes and green onions. Adjust the seasonings with salt and pepper.
Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2291.41 Kcal (9594 kJ)
Calories from fat	1197.23 Kcal
		% Daily Value*
Total Fat	133.03g	205%
Cholesterol	509.72mg	170%
Sodium	2388.53mg	100%
Potassium	2236.93mg	48%
Total Carbs	126.81g	42%
Sugars	10.72g	43%
Dietary Fiber	7.15g	29%
Protein	123.57g	247%
Vitamin C	164.9mg	275%
Vitamin A	0.7mg	22%
Iron	12.5mg	69%
Calcium	185.7mg	19%

Amount Per 100 g
Calories	197.9 Kcal (829 kJ)
Calories from fat	103.4 Kcal
		% Daily Value*
Total Fat	11.49g	205%
Cholesterol	44.02mg	170%
Sodium	206.29mg	100%
Potassium	193.2mg	48%
Total Carbs	10.95g	42%
Sugars	0.93g	43%
Dietary Fiber	0.62g	29%
Protein	10.67g	247%
Vitamin C	14.2mg	275%
Vitamin A	0.1mg	22%
Iron	1.1mg	69%
Calcium	16mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

56.1

Points
59

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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