Recipe information
Yield
serves 4
Ingredients
1 tablespoon EVOO (extra-virgin olive oil)
1 pound boneless skinless chicken thighs, trimmed and cut into chunks
Salt and 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 piquillo peppers, sliced, or chopped pimientos
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
3 cups chicken stock
1 cup quick-cooking polenta
2 tablespoons butter
1 cup grated manchego cheese
Preparation
Step 1
Heat the EVOO in a cast-iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, 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. Add the wine to deglaze the pan, then add the tomatoes, piquillos, and parsley. Reduce the heat to a simmer.
Step 2
In a medium pot, bring the stock to a boil. Whisk in the polenta and stir to thicken, 2 to 3 minutes. Stir the butter and cheese into the polenta, then spoon into shallow bowls and make a well in the center. Fill the polenta-lined bowls with stew and serve.
