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Ingredients
2 Tablespoons olive oil
1 (3 lb) Chicken, boned, skinned, & visible fat removed, diced
Emeril�s Essence
1 1/2 Cups onion, chopped
1 Cup celery, chopped
1 Cup carrots, diced
1/2 Cup green onions, chopped
2 Tablespoons minced garlic
1/4 Cup fresh parsley leaves
2 Tablespoons fresh basil, chopped
4 Whole bay leaves
2 Cups chopped fresh vegetables, beans, zucchini, yellow squash, or cabbage, small dice
1 1/2 Cups spinach leaves, cleaned, stemmed & torn
Pinch crushed red pepper
3 Quarts chicken stock
1/4 Pound long grain white rice, uncooked
Instructions
In a large saucepot, heat the olive oil. Season the chicken with Essence. When the oil is hot, add the chicken, bones and carcass and saut� 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. Saut� the vegetables for 4 minutes. Add the chopped vegetables, spinach, and crushed red pepper and saut� 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. Re-season if necessary. Serve hot.