Hildas Portuguese Stewed Chicken Food

HILDA'S PORTUGUESE STEWED CHICKEN

Hilda's Portuguese Stewed Chicken image

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

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

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 STUFFIES

Hilda's Stuffies image

Provided by Emeril Lagasse

Categories appetizer

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
2/3 cup chopped chorizo sausage
1/2 cup chopped onions
2 tablespoons minced shallots
1 tablespoon minced garlic
1/2 cup chopped green peppers
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley
16 Qailhog clams, shucked and chopped. Reserve the shells fully intact
1 tablespoon Creole mustard
1/2 cup to 3/4 cup bread crumbs
1 cup garlic butter sauce, hot
1 cup sizzled leeks (julienned leeks, lightly fried)
2 tablespoons brunoise red peppers
2 tablespoons chopped parsley

Steps:

Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.

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