HILDA'S PORTUGUESE STEWED CHICKEN

Hilda's Portuguese Stewed Chicken image

Provided by Emeril Lagasse

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

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Ingredients

1/2 cup all-purpose flour
Essence, recipe follows
1 whole chicken, about 4 pounds, cut into 8 pieces
3 tablespoons olive oil
1 pound 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 tablespoons 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
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

Steps:

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.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Comment
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Gacha Rebecca ‚ÄúRebecca's Fun YT Channel‚Äù Cummings

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This is a great recipe for a weeknight meal. It's easy to make and doesn't require a lot of ingredients. The chicken is always tender and flavorful, and the sauce is perfect for spooning over rice or pasta.

Swanzy Alhassan

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I love this recipe! The chicken is always cooked perfectly, and the sauce is always delicious. I like to serve it over rice or mashed potatoes. It's also great for leftovers.

Marboline Ogucha

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This recipe is a winner! The chicken was tender and juicy, and the sauce was flavorful and rich. I served it over rice, and it was a hit with my family. I will definitely be making this dish again.

Bernice Casseus

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I've tried many different recipes for Portuguese stewed chicken, but this one is by far the best. The chicken is always cooked perfectly, and the sauce is always delicious. I love serving it with rice and a side of vegetables.

MK KAMRUL Vai

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This is my go-to recipe for Portuguese stewed chicken. It's always a hit with my family and friends. The chicken is always tender and juicy, and the sauce is flavorful and rich. I love serving it over rice or mashed potatoes.

Mauricio el trailero so√±ador

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I made this dish for a potluck, and it was a huge success! Everyone loved it. The chicken was cooked perfectly, and the sauce was delicious. I will definitely be making this dish again for future potlucks.

kccarneiro85

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This recipe is a keeper! The chicken was so tender and juicy, and the sauce was flavorful and rich. I served it over mashed potatoes, and it was a hit with my family. I will definitely be making this dish again and again.

kyalo kimetu

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I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a delicious and hearty dish. I always make a double batch so I have leftovers for lunch the next day.

Yeasmin Akter

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Disappointment_ Frenzy

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I've made this recipe several times, and it's always a crowd-pleaser. The chicken is always cooked perfectly, and the sauce is always delicious. I love serving it with mashed potatoes and green beans.

Anda Mbolompo

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This was my first time making Hilda's Portuguese Stewed Chicken, and it turned out amazing! The chicken was tender and juicy, and the sauce was flavorful and rich. I served it over rice, and it was a hit with my family. I will definitely be making th

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