Ingredients

serves 4

　　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

　　

Step 1

Heat the EVOO in a cast-iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper, 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. Add the wine to deglaze the pan, then add the tomatoes, piquillos, and parsley. Reduce the heat to a simmer.

　　

Step 2

In a medium pot, bring the stock to a boil. Whisk in the polenta and stir to thicken, 2 to 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.

　　Rachael Ray's Look + Cook