Spanish Chicken Stew with Manchego Polenta

• 1 tablespoon EVOO (extra-virgin olive oil)
• 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 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 piquillo peppers, sliced, or chopped pimientos
• 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
• 3 cups chicken stock
• 1 cup quick-cooking polenta
• 2 tablespoons butter
• 1 cup grated manchego cheese

1. Heat the EVOO in a cast-iron skillet or large pan over medium heat.
2. Season the chicken thighs with salt, pepper, and the paprika.
3. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes.
4. Add the onions and garlic and cook for 5 minutes more.
5. Add the wine to deglaze the pan, then add the tomatoes, piquillos, and parsley.
6. Reduce the heat to a simmer.
7. In a medium pot, bring the stock to a boil.
8. Whisk in the polenta and stir to thicken, 2 to 3 minutes.
9. Stir the butter and cheese into the polenta, then spoon into shallow bowls and make a well in the center.
10. Fill the polenta-lined bowls with stew and serve.

evoo, chicken, salt, paprika, spanish chorizo, onion, garlic, white, tomatoes, piquillo peppers, parsley, chicken stock, polenta, butter, manchego cheese

Taken from www.epicurious.com/recipes/food/views/spanish-chicken-stew-with-manchego-polenta-377464 (may not work)