"La isla bonita- my version of a spanish chicken stew"

This recipe evolved from a "what's left in my fridge, cupboard scenario". I knew I felt like something a little spicy but also hearty & soothing. With this in mind I conjured up "La Isla Bonita"

Here is the recipe:

4 chicken breasts, sliced into thirds

2 red onions, thinly sliced

2 cloves garlic

1 red pepper

½ a chorizo sausage, sliced

1 bay leaf

1 chilli, deseeded and diced

2 tins of tomatoes

100ml white wine

Italian parsley

1 cup polenta

1/2cup milk

Chicken stock

A knob of butter

1/2 cup of Parmesan cheese

 Season the chicken breasts. Heat a pot to medium heat. Brown chicken breasts, set aside

In the same pan. Saute onion, then pepper and garlic until soft. Follow this by adding your chorizo and chilli, fry for a couple minutes until the chorizo exudes it's natural oils.

Deglaze with white wine to get all the delicious flavour out of the pan. Return the chicken back to the pot. Add your tinned tomatoes and bay leaf. Remember to season during each step of the stewy process.

Simmer for 20 minutes.

For the polenta

Heat your chicken stock & milk in a pot. Then slowly start adding your polenta whisking frequently. Once it starts getting beautifully thick and gloopy and not grainy; take it off the heat. Then add your butter and Parmesan; stirring until melted into the polenta.

Spoon your polenta into a bowl, top with your stew and scatter over chopped parsley. Coriander would work equally as well.

I do hope that when you need some spicy upliftment you will think of "La Isla Bonita"