Spanish Chicken Stew with Manchego Polenta

This recipe is from the 30 Minute Meals section of Rach’s groundbreaking new cookbook, Look + Cook. Watch a video of Rach cooking this recipe in real time!


  • 1 tablespoon extra virgin olive oil (EVOO)
  • 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-style chorizo, sliced
  • 1 large onion, quartered, then thinly sliced
  • 4 cloves garlic, chopped
  • 1 cup white or red Rioja wine
  • 1 can stewed tomatoes (28 ounces), lightly drained
  • 1/2 cup piquillo peppers, sliced, or chopped pimentos
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 3 cups chicken stock
  • 1 cup quick-cooking polenta
  • 2 tablespoons butter
  • 1 cup Manchego cheese, grated


Heat the EVOO in a cast iron skillet or large pan over medium heat. Season the chicken thighs with salt, pepper and paprika. Brown the chicken for a couple minutes on each side, then add the chorizo and brown for a couple minutes. Add the onion 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.

In a medium size pot, bring the stock to a boil. Whisk in the polenta and stir to thicken, 2-3 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.

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