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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

Description

Food Network Invites You To Try This Spanish Chicken Stew With Manchego Polenta Recipe From Rachael Ray.

Food Network