Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound boneless skinless chicken thighs, trimmed and cut into chunks
• Salt and freshly ground black pepper
• 1 1/2 teaspoons paprika or smoked paprika
• 1/2 pound Spanish chorizo, sliced
• 1 large onion, quartered then thinly sliced
• 4 garlic cloves, chopped
• 1 cup white or red Rioja wine
• 1 (28-ounce) can stewed tomatoes, lightly drained
• 1/2 cup sliced piquillo peppers, or chopped pimientos
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 3 cups chicken stock
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 1 cup grated Manchego cheese

Browse by ingredient

Instructions

1. Heat the extra-virgin olive oil in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, to taste, and the paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onions and garlic and cook for 5 minutes more. Stir in the wine to deglaze the pan, then add the tomatoes, peppers and parsley. Reduce the heat to a simmer.
2. In a medium pot, bring the stock to a boil over high heat. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes. Stir in the butter and cheese, then spoon the polenta into shallow bowls and make a well in the center. Fill the polenta-lined bowls with the stew and serve.