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Albuquerque Roast Chicken With Black Bean Chili, Guacamole, And Fried Tortilla Strips

  • Yield: 4 main-course servings


  • 2 whole chickens (about 3 pounds each), cleaned and rinsed thoroughly
  • 2 tablespoons olive oil
  • 12 peeled whole cloves garlic
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1/4 cup peeled chopped carrots
  • 2 teaspoons Emerilís Southwest Seasoning
  • 2 cups Black Bean Chili
  • 1 cup Guacamole
  • 4 handfuls Fried Tortilla Strips


  • Preheat the oven to 400?F.
  • With your hands, rub the chickens inside and out with the oil, using 1 tablespoon per chicken. Insert the garlic cloves---3 per breast, 6 per chicken---between the breast meat and the skin.
  • Sprinkle each chicken inside and out with 1/4 cup of the onions, 2 tablespoons of the celery, and 2 tablespoons of the carrots. Sprinkle each chicken inside and out with 1 teaspoon Southwest Seasoning; use your hands to coat the chicken thoroughly.
  • Prepare the Black Bean Chili so it will simmer on the stove while the chicken is roasting. If itís finished first, keep warm.
  • Place the chickens, breast side up, on a rack in a baking pan and roast until crisp but tender, for about 1 hour 10 minutes. Remove from the oven, slice the breast meat from the bones, and remove the thigh and drumstick intact.
  • While the chicken is roasting, and about 20 minutes before itís done, prepare the Guacamole, cover it tightly, and set aside.
  • As soon as you remove the chicken from the oven, prepare the Fried Tortilla Strips.
  • To serve, spread 1/2 cup of the Black Bean Chili on each of 4 dinner plates and arrange 1 chicken breast and 1 thigh/drumstick on top of the sauce. Mound 1/4 cup of the Guacamole on the plate, and top the chicken with a handful of the Fried Tortilla Strips.