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
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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.