Hildas Portuguese Stewed Chicken Recipes
HILDA'S PORTUGUESE STEWED CHICKEN
Found this on the Food Network site--recipe courtesy of Emeril Legasse. I haven't tried it yet, but it sure sounds good!
Provided by SweetPeaNC
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Season the chicken and flour with Essence. 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 2-3 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 Essence.
- 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 Essence. Always serve with crusty bread.
Nutrition Facts : Calories 1729.6, Fat 93.1, SaturatedFat 28.4, Cholesterol 272.3, Sodium 1900.9, Carbohydrate 125.3, Fiber 9.6, Sugar 6.6, Protein 83.8
HILDA'S PORTUGUESE STEWED CHICKEN
Provided by Emeril Lagasse
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 31
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.
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