Chili-Rubbed Free Range Chicken With Guacamole And Pico De Gallo, Smothered Black Beans And Tortilla Threads Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/4 cup finely chopped celery

2 1/2 tablespoons paprika

1/2 cup chopped yellow onions

1/2 small red onion, sliced into 1/2-inch thick slices

4 white corn tortillas, cut into thin strips

1 tablespoon dried thyme

Smothered Black Beans, recipe follows

1 (3/4-pound) ham hock

1 tablespoon olive oil

2 1/4 teaspoons chili powder

1/2 teaspoon ground cumin

4 cups hot water

1/2 teaspoon ground coriander

Hot sauce, to taste

1 tablespoon cayenne pepper

1 1/2 teaspoons minced garlic


1 1/2 teaspoons chopped cilantro leaves

Dash Worcestershire sauce

1/8 teaspoon freshly ground black pepper

1 1/2 teaspoons salt

4 tablespoons vegetable or olive oil

Vegetable oil, for frying

2 bay leaves

1 sprig fresh rosemary

1 tablespoon dried oregano

1/4 cup chopped fresh cilantro leaves

2 sprigs fresh thyme

1/8 teaspoon freshly ground white pepper

1 jalapeno, halved, stem removed, and seeded

3/4 teaspoon ground cumin

3 Roma tomatoes, halved

6 tablespoons light brown sugar

3 tablespoons kosher salt

1/2 pound dried black beans, rinsed and picked over

1 tablespoon fresh lime juice

Crispy Tortilla Threads, recipe follows

1 tablespoon Essence, recipe follows

1 1/2 teaspoons lime juice

2 tablespoons fresh lime juice

1 tablespoon black pepper

2 tablespoons garlic powder

1 chicken, about 4 1/2 pounds

1 ripe Hass avocado, peeled, seeded, and diced

Guacamole, recipe follows

Grilled Pico de Gallo, recipe follows

1/4 teaspoon salt

1 1/2 teaspoons lemon juice

2 tablespoons salt

2 tablespoons olive oil

1/4 cup finely chopped carrots

1 tablespoon onion powder

2 tablespoons minced red onions

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