Spanish Chicken Stew with Manchego Polenta

Total Time:
55 min
20 min
35 min

4 servings

  • 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
  • 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.

  • 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.

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