She was my first cooking teacher and my biggest fan.
Rich, hearty, spicy, and cozy, thischicken recipehas it all.
Serve with rice and crusty bread to sop up the delicious sauce.
Credit:Cedric Angeles; Food Stylist: Charlotte Martory; Prop Stylist: Pepper Hebert
Toss chicken pieces in seasoned flour to coat.
Heat olive oil in a large Dutch oven over medium-high until oil is shimmering.
Transfer chicken to a clean plate, and set aside.
Credit:Cedric Angeles; Food Styling: Charlotte Martory; Prop Styling: Pepper Hebert; Groomer: Natalie Chosa
Add chorizo to skillet; cook until browned on both sides, about 3 minutes.
Add potatoes, onion, and bell peppers.
Cook, stirring occasionally, until softened, about 2 minutes.
Add tomatoes, olives, shallot, and garlic cloves.
Season vegetables with more Emerils Original Essence seasoning to taste.
Stir in wine, parsley, and 1 cup of the chicken stock; return chicken to pan.
Bring to a boil over medium-high.
Add crushed red pepper, scallions, salt, and black pepper.
Divide rice evenly among 4 bowls, mounding it in center of each.
Spoon chicken-and-stew mixture around rice.
If desired, garnish with cheese, parsley, and more Emerils Original Essence seasoning.
Serve with crusty bread.
Recipe Credit
Recipe courtesy of Chef Emeril Lagasse, all rights reserved.
