Hilda's Portuguese Stewed Chicken

Ingredients

• 1 whole 4 pound chicken, cut into 8 pieces
• 1/2 cup flour
• Emeril's Original Essence
• 3 tablespoons olive oil
• 1 lb chorizo sausage, 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 tablespoons minced shallots
• 1 head garlic, skin removed and cloves left whole
• 1 cup kalamata olive, sliced, straight cut
• 1 cup white wine
• 1/2 cup finely chopped parsley
• 1/2 cup green onion
• 1 pinch crushed red pepper flakes
• salt and black pepper
• 2 cups white rice, cooked, hot
• 8 fried whole spinach leaves
• parmesan cheese

Directions

1. 1

   Season the chicken and flour with Essence. Toss the chicken in the seasoned flour.

2. 2

   In a large cast iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo.

3. 3

   Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence.

4. 4

   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.

5. 5

   Add the crushed red pepper and green onions. Season with salt and pepper.

6. 6

   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 Essence. Always serve with crusty bread.