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Recipe courtesy of Rachael Ray

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Spanish Chicken Stew with Manchego Polenta

Total:: 55 min
Prep:: 20 min
Cook:: 35 min

Yield:: 4 servings

Level:: Easy

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

Directions

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.

My Private Notes

Name: Spanish Chicken Stew with Manchego Polenta
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
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