Polenta with Rustic Chicken Stew
Ingredients
- For the creamy polenta:
- 6 cups water
- 1 tablespoon salt
- 1 teaspoon garlic powder ** optional
- 2 cups corn grits polenta
- 2 tablespoons unsalted butter
- 4 cup tablespoons mascarpone cheese or ½shredded mozzarella cheese ** optional
- 4 tablespoons shaved parmesan cheese ** optional
- ** These ingredients are my personal touch to the traditional recipe.
- Note: This recipe is gluten-free. For both a vegetarian and dairy-free version, omit the butter and the cheeses.
- For the chicken stew:
- 3 pounds boneless skinless chicken thighs the skin and bones are kept in the traditional recipe (1,350 kg)
- 1 tablespoon cumin
- 2 teaspoons salt
- ¼ teaspoon freshly ground white pepper
- 1 tablespoon annatto powder
- 2 - 3 tablespoons vegetable oil
- ¼ large white onion small diced
- 4 garlic cloves minced
- ¼ cup white wine **
- 1 cup chicken broth
- 1-½ tablespoon tomato paste
- 1 bay leaf**
- 3 bottled malagueta peppers ** optional
- 1 cup baby (pearl) onions peeled**
- ½ cup green onions chopped
- ** These ingredients are my personal touch to the traditional recipe.
- This recipe is both dairy and gluten-free.
Instructions
- For the polenta: In a large pot over high heat, bring water, salt, and garlic powder to a boil; gradually stir in the polenta. Reduce heat and simmer gently, stirring frequently with a wooden spoon to prevent sticking, until mixture is very thick and fully cooked, about 30 minutes.
- Stir in butter. Then, mix in well the mascarpone or mozzarela cheese, if desired. Serve hot with 1 tablespoon of shaved parmesan cheese (for each cup of polenta) on top.
- To prepare the chicken stew: Season the chicken thighs with cumin, salt, pepper, and annatto. Let rest for about 30 minutes.
- In a large heavy-bottomed pan, heat 2 tablespoons of oil over medium-high heat, and in 2 different batches brown the thighs for about 5 minutes, turning at least once. Remove thighs from pan, add 1 more tablespoon oil, if necessary, and sauté the diced onion until translucent, about 2 minutes. Add the garlic and sauté for about 30 seconds. Return thighs to pan and add the wine. Let evaporate. Then, add the stock, the tomato paste, the bay leaf, and the malagueta pepper. Stir. Bring to a boil, cover the pan, and reduce heat to low. Let simmer for approximately 35 minutes. Then add the baby onions, cover again, and let the stew simmer for an additional 10 minutes. Remove from heat, add the chopped green onions, and serve piping hot over the polenta. Enjoy!
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