Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 1 Chicken - (3 lbs) - boned, skinned And visible fat removed, diced, (save the Bones and carcass) Emeril's Essence - seeNote

  3. 1 1/2 cups 93g / 3 1/3oz Chopped onions

  4. 1 cup 110g / 3.9oz Chopped celery

  5. 1 cup 110g / 3.9oz Diced carrots

  6. 1/2 cup 31g / 1.1oz Chopped green onions

  7. 2 tablespoons 30ml Minced garlic

  8. 1/4 cup 10g / 0.4oz Fresh parsley leaves

  9. 2 tablespoons 30ml Chopped fresh basil

  10. 4 Bay leaves

  11. 2 cups 292g / 10oz Assorted chopped fresh vegetables (such has beans, zucchini, yellow squash, Or cabbage)

  12. 1 1/2 cups 60g / 2.1oz Cleaned, stemmed, torn spinach leaves

  13. 1 Crushed red pepper flakes

  14. 3 Chicken stock

  15. 1/4 lb 113g / 4oz Long-grain white rice - uncooked

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Emeril's Essence Information" recipe which is included in this collection. In a large sauce pot, heat the olive oil. Season the chicken with Emeril's Essence. When the oil is hot, add the chicken, bones and carcass and saute for about 5 minutes, or until the meat and bones are brown. Remove the bones and carcass. Add the onions, celery, carrots, green onions, garlic, parsley, basil, and bay leaves. Season with Essence. Saute the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saute for 1 minute. Add the stock and rice, bring the liquid to a boil. Reduce the heat to a simmer, uncovered, for about 20 minutes, or until the rice is tender. Reseason if necessary. Serve hot. This recipe yields 8 to 10 servings.


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