Emerils Chorizo Stuffed Chicken Recipes

Steps:

• Preheat oven to 350 degrees F. Heat the oil in a large saute pan over medium heat. Add the pork and chorizo and cook until completely browned. Add the onions, celery and bell pepper, season with salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat. Put the bread in a large rectangular glass baking dish and pour in the chicken stock. Soak for 10 to 15 minutes. Remove and squeeze each slice, reserving the stock. In a large mixing bowl, combine the bread and stock with the pork and vegetable mixture. Mix well. Season with salt, black pepper and crushed red pepper. Stir in the parsley. Let cool completely and season again with salt and black pepper. Add the egg and mix thoroughly. Transfer dressing to a 3 quart baking dish and bake for 30 to 40 minutes or until browned on top.

Steps:

• Season the flour with Essence. Toss the chicken in the seasoned flour.
• Heat the olive oil in a large cast iron skillet, over medium-high heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
• Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
• 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 flakes and green onions. Adjust the seasonings with salt and pepper.
• Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Steps:

• Preheat the oven to 400 degrees F.
• In a large saute pan, heat the oil.
• When the oil is hot, brown the ground pork and chorizo for about 3 minutes.
• Add the onions, celery, and bell peppers and saute for 5 minutes, or until the vegetables are wilted.
• Place the bread in a large glass rectangular baking dish and cover with the chicken stock over the bread.
• Soak the bread for about 10 to 15 minutes.
• Remove the bread from the stock and squeeze each slice of bread, reserve the remaining stock.
• Combine the bread and remaining stock with the Sauteed mixture.
• Mix well.
• Season the dressing with salt, cayenne and a pinch of crushed red pepper.
• Stir in the parsley.
• Cook, stirring, for 2 to 3 minutes.
• Remove from the heat and cool completely.
• After the mixture has cooled, stir in the egg.
• Season the entire chicken with salt and pepper.
• Stuff the cavity of the chicken with the stuffing.
• Using butchers twine, tie the chicken to secure the cavity, legs and wings.
• Place the chicken in the oven and roast for about 1 hour.
• Reduce the heat to 375 degrees F and continue to cook for 1 hour or until the meat starts to fall of the bones and the juices run clear.
• Remove the chicken from the oven and carve the chicken into serving portions.
• Serve the roasted chicken with the stuffing.