Ingredients
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
Directions
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.