Recipe - Hildas Portuguese Stewed Chicken

1 Whole Chicken (abt 4 lbs);
cut 8 pieces
One half cup Flour
Bayou Blast; see * Note
3 tablespoon Olive oil
1 pound Chorizo; biascut 2" pieces
1 md Onion; minced
2 cup Diced potatoes
1 Red pepper; julienned
1 Yellow pepper; julienned
2 cup Peeled; seeded, chopped
tomatoes
2 tablespoon Minced shallots
1 Garlic head; skin removed,
And cloves left whole
1 cup Calamata olives; cut or sliced up ,
straight cut
1 cup White wine
One half cup Finelychopped parsley
One half cup Green onions
1 pn Crushed red pepper
Salt; to taste
Freshlyground black pepper;
to taste
2 cup White rice; cooked, hot
8 Fried whole spinach leaves
1 small Parmesan cheese block; for
handgrating
1 small Crusty bread loaf

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Season the chicken and flour with Bayou Blast. Toss the chicken in the
seasoned flour. In a large castiron skillet, heat the olive oil. When the
oil is hot, sear the chicken for 2 to 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
the Creole seasoning. 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, handgrated cheese, chives and
Creole seasoning. Always serve with crusty bread. This recipe yields 4