- One 3 1/2- to 4-pound chicken, cut into 8 pieces
- 1 tablespoon plus 1 teaspoon Creole Seasoning
- 1/2 cup bleached all-purpose flour
- 1/4 cup olive oil
- 1 pound smoked chorizo sausage, cut crosswise into 2-inch pieces
- 1 pound Idaho potatoes, peeled and diced (about 2 cups)
- 1 cup finely chopped yellow onions
- 1/2 cup thinly sliced red bell peppers
- 1/2 cup thinly sliced yellow bell peppers
- 2 cups chopped tomatoes
- 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 finely chopped fresh flat-leaf parsley
- 1/2 cup green onions (green and white parts)
- Perfect Rice
- 1/2 cup freshly grated Parmigiano-Reggiano
- Season the chicken with 1 tablespoon of the Essence. In a shallow bowl, season the flour with the remaining 1 teaspoon Essence. Add the chicken and toss to coat evenly, 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 browned, about 2 1/2 minutes on each side.
- Transfer the chicken to a plate and add the chorizo 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, and return 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 the cheese on top.