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One Pot Chicken Dish over Cheesy Rice (Emeril Lagasse) Recipe

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One Pot Chicken Dish over Cheesy Rice (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
361
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
  2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  3. 2 1/2 tablespoons paprika
  4. 2 tablespoons salt
  5. 2 tablespoons garlic powder
  6. 1 tablespoon black pepper
  7. 1 tablespoon onion powder
  8. 1 tablespoon cayenne pepper
  9. 1 tablespoon dried oregano
  10. 1 tablespoon dried thyme
  11. Combine all ingredients thoroughly.
  12. Yield: 2/3 cup
  13. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  14. Cheesy Rice Pilaf:
  15. 3 tablespoons unsalted butter
  16. 1/2 cup finely chopped yellow onions
  17. 1/2 cup finely chopped yellow bell peppers
  18. 1 cup long-grain rice
  19. 1 teaspoon salt
  20. 1 bay leaf
  21. 2 cups chicken stock
  22. 1/2 cup frozen peas
  23. 1/2 pound fontina or mozzarella, diced
  24. 1/4 cup chopped fresh parsley leaves
  25. In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
  26. Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.15 Kcal (1512 kJ)
Calories from fat 209.26 Kcal
% Daily Value*
Total Fat 23.25g 36%
Cholesterol 96.41mg 32%
Sodium 739.58mg 31%
Potassium 701.44mg 15%
Total Carbs 7.39g 2%
Sugars 2.6g 10%
Dietary Fiber 1.25g 5%
Protein 32.08g 64%
Vitamin C 5.4mg 9%
Iron 0.8mg 4%
Calcium 23.5mg 2%
Amount Per 100 g
Calories 119.13 Kcal (499 kJ)
Calories from fat 69.03 Kcal
% Daily Value*
Total Fat 7.67g 36%
Cholesterol 31.8mg 32%
Sodium 243.97mg 31%
Potassium 231.39mg 15%
Total Carbs 2.44g 2%
Sugars 0.86g 10%
Dietary Fiber 0.41g 5%
Protein 10.58g 64%
Vitamin C 1.8mg 9%
Iron 0.3mg 4%
Calcium 7.8mg 2%

* 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

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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