Hilda’s Portuguese Stewed Chicken — Photo:
Cedric Angeles; Food Stylist: Charlotte Martory; Prop Stylist: Pepper Hebert

Active Time:

45 mins

Total Time:

1 hr 45 mins

Servings:

"I love remembering my mother, Hilda, by one of her delicious Portuguese one-pot recipes. She was my first cooking teacher and my biggest fan. I miss her dearly, but this recipe always makes me think of good times together around our dinner table," says Chef Emeril Lagasse.

Rich, hearty, spicy, and cozy, this chicken recipe has it all. After simmering for an hour, the chicken becomes beautifully tender, and the broth with its subtle tomato flavor, is pleasantly fortified by potatoes and tender sweet veggies like bell pepper and onion. The kalamata olives add a touch of brininess to the dish, and cook down to be slightly sweet and velvety. If you don’t want to have to break down a whole chicken yourself, you can use chicken pieces (like legs and thighs) instead.

With this easy skillet chicken dinner inspired by a traditional Portuguese stewed chicken dish, you’ll get a hearty, homemade meal on the table in no time, and you’ll only have one dish to clean up afterward. Chicken is always an affordable, flavorful favorite, and this slow-stewed sauce dresses it up beautifully and smothers the meal with so much flavor. Serve with rice and crusty bread to sop up the delicious sauce.

Ingredients

1/2 cup all-purpose flour
2 tsp. Emeril’s Original Essence or Creole seasoning, plus more to taste
1 (4-lb.) whole chicken, cut into 8 pieces
3 Tbsp. olive oil
1 lb. Spanish chorizo, sliced into 2-inch pieces
2 cups large-diced red potatoes (from 3 medium potatoes)
1 medium-size yellow onion, diced (about 1 1/2 cups)
1 cup red bell pepper
1 medium-size yellow bell pepper, cut into thin strips (about 1 cup)
2 cups peeled and diced fresh tomatoes
1 cup pitted kalamata olives (from 1 [8-oz.] jar), sliced
2 Tbsp. finely chopped shallot (from 1 medium shallot)
1 garlic head, skin removed and cloves left whole
1 cup dry white wine
1/2 cup finely chopped fresh flat-leaf parsley, plus more for garnish
2 cups chicken stock , divided
Pinch of crushed red pepper
1/2 cup sliced scallions (from 2 scallions)
1/4 tsp. kosher salt
1/8 tsp. black pepper
2 cups hot cooked white rice
Freshly grated Parmesan cheese (optional)
Crusty bread

Directions

In a large bowl, stir together flour and Emeril’s Original Essence seasoning. Toss chicken pieces in seasoned flour to coat.
Heat olive oil in a large Dutch oven over medium-high until oil is shimmering. Working in batches, add chicken; sear until golden brown on all sides, 8 to 12 minutes per batch. Transfer chicken to a clean plate, and set aside. 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 Emeril’s 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. Reduce heat to low; cover and simmer until chicken is fall-off-the-bone tender, 1 hour to 1 hour, 15 minutes, adding desired amount of remaining 1 cup chicken stock as needed (stew is intended to be thick). 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 Emeril’s Original Essence seasoning. Serve with crusty bread.

Hilda's Portuguese Stewed Chicken

Ingredients

Directions

Recipe Credit

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