Spanish Chicken Stew with Manchego Polenta

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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