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Spanish Style Chicken Stew (over polenta)

Spanish Style Chicken Stew (over polenta)
Spanish Style Chicken Stew
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into chunks
  • Salt, to taste
  • Pepper, to taste
  • 1 1/2 teaspoons paprika
  • 1/2 pound turkey sausage, sliced
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup orange juice
  • 1 (28-ounce) can stewed tomatoes, lightly drained
  • 1 (14-oz can) white beans, rinsed and drained
  • 1/2 cup piquillo peppers, sliced
  • 1/2 cup flat leaf parsley, chopped
  • Shredded cheese for garnish (Monterrey Jack, Cheddar or whatever you have on hand)
  • For the Polenta:
  • 1 cup quick cooking polenta
  • 3 cups chicken stock
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  1. Heat olive oil in a large pan over medium heat.
  2. Season the chicken thighs with paprika salt and pepper. Sear the chicken for about two minutes on each side.
  3. Add the sausage and brown.
  4. Add the onions and garlic, cook for 5 minutes more.
  5. Turn heat to high, stir in the orange juice to deglaze the pan, reducing until almost dry.
  6. Add the tomatoes, peppers and parsley to make sure chicken is covered…. If not, add chicken stock.
  7. Reduce the heat to a simmer, cover, and simmer, 30 minutes or until chicken is tender.
  8. In a medium pot, bring the stock to a boil over high heat.
  9. Slowly add the polenta and whisk until thickened, about 2 to 3 minutes.
  10. Stir in olive oil, season with salt and pepper.
  11. Spoon the polenta into shallow bowls and make a well in the center.
  12. Fill the polenta-lined bowls with the stew.
  13. Garnish with cheese.