Spanish Chicken Stew with Manchego Polenta Recipe

Name: Spanish Chicken Stew with Manchego Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

850

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Spanish Chicken Stew with Manchego Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken Stew with Manchego Polenta

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