Hilda's Portuguese Stewed Chicken Recipe - Cooking Index
Hilda's Portuguese Stewed Chicken Recipe - Cooking Index
| 1 | Chicken - (abt 4 lbs) - cut 8 pieces | |
| 1/2 cup | 31g / 1.1oz | Flour |
| Bayou Blast - see * Note | ||
| 3 tablespoons | 45ml | Olive oil |
| 1 lb | 454g / 16oz | Chorizo - bias-cut 2" pieces |
| 1 lb | 454g / 16oz | Onion - diced (medium) |
| 2 cups | 292g / 10oz | Diced potatoes |
| 1 | Red pepper - julienned | |
| 1 | Yellow pepper - julienned | |
| 2 cups | 125g / 4.4oz | Peeled, seeded, chopped tomatoes |
| 2 tablespoons | 30ml | Minced shallots |
| 1 | Garlic head - skin removed, | |
| And cloves left whole | ||
| 1 cup | 237ml | Calamata olives - sliced, straight cut |
| 1 cup | 237ml | White wine |
| 1/2 cup | 73g / 2.6oz | Finely-chopped parsley |
| 1/2 cup | 31g / 1.1oz | Green onions |
| 1 | Crushed red pepper | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 cups | 320g / 11oz | White rice - cooked, hot |
| 8 | Fried whole spinach leaves | |
| 1 | Parmesan cheese block - for hand-grating (small) | |
| 1 | Crusty bread loaf (small) |
* 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.
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
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