Spanish Chicken Stew with Manchego Polenta (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1. 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.
2. 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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