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Spanish Chicken Stew with Manchego Polenta


  • 1 tablespoon extra virgin olive oil (EVOO)

  • 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-style chorizo, sliced

  • 1 large onion, quartered, then thinly sliced

  • 4 cloves garlic, chopped

  • 1 cup white or red Rioja wine

  • 1 can stewed tomatoes (28 ounces), lightly drained

  • 1/2 cup piquillo peppers, sliced, or chopped pimentos

  • 1/2 cup flat leaf parsley, coarsely chopped

  • 3 cups chicken stock

  • 1 cup quick-cooking polenta

  • 2 tablespoons butter

  • 1 cup Manchego cheese, grated


Heat the EVOO in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper and paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onion 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. In a medium size pot, bring the stock to a boil. Whisk in the polenta and stir to thicken, 2-3 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.