Good Morning America Recipes

Hilda's Stewed Chicken

Emeril Lagasse's Comfort Food

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

Emeril Lagasse has a brand new cookbook called "Prime Time Emeril." It includes recipes for comfort foods — meals that will help you get through the stressful times.

Try Hilda's Stewed Chicken recipe from "Prime Time Emeril."


  • 1 chicken (3 1/2 to 4-pound), cut into 8 pieces
  • 1 tablespoon plus 1 teaspoon of Emeril's Original Essence (available in stores or make your own)
  • 1/2 cup bleached flour
  • 1/4 cup olive oil
  • 1 pound smoke chorizo sausage, cut crosswise into 2-inch pieces
  • 1 pound Idaho potatoes, peeled and diced (about 2 cups)
  • 1 cup yellow onions, finely chopped
  • 1/2 cup red bell peppers, thinly sliced
  • 1/2 cup yellow bell peppers, thinly sliced
  • 2 cups tomatoes, chopped
  • 1 head garlic, separated into cloves and peeled
  • 1 cup kalamata or other black brine-cured olives, pitted and sliced in half
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup green onions (green and white parts)
  • Cooked white rice
  • 1/2 cup Parmigiano-Reggiano cheese (freshly grated)
  • Cooking Directions

    Season the chicken with 1 tablespoon of the Essence. In a shallow bowl, season the flour with the remaining teaspoon Essence. Add the chicken and toss to coat ever shaking to remove any excess flour.

    Heat the oil in a large heavy skillet over medium-high heat. Add the chicken and cook until lightly brown — about 2 1/2 minutes on each side.

    Transfer the chicken to a plate and add the chorizo sausage to the pan. Cook, stirring often, until the chorizo is beginning to brown, about 2 minutes. Add the potatoes, onions and bell peppers. Cook, stirring often, until the onions soften, about 2 minutes. Add the tomatoes, garlic cloves, olives, salt, black pepper, and crushed red pepper flakes and stir well. Add the white wine and parsley the chicken to the pan. Bring to a boil, then reduce the heat to medium-low. Simmer, covered, until the chicken falls from the bone, about 45 minutes.

    Stir in the green onions. Serve with the hot rice, allowing two pieces of chicken per person, and sprinkle cheese on top.

    Recipe Summary

    Main Ingredients: chicken, potatoes, garlic, kalamata olives

    Course: Dinner, Main Course

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