Storm Breaker Stew

Ingredients

• 700 g chicken thigh fillet, cut in large pieces
• 2 onions, roughly chopped
• 2 cloves garlic, minced
• 2 red bell peppers, diced
• 1 can diced tomatoes (400 g)
• 1 can black beans (400 g), drained
• 1 can corn (300 g), drained
• 1 tbsp smoked paprika powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 500 ml chicken stock
• 200 g polenta
• 700 ml water
• 2 tbsp olive oil
• 50 g grated cheese (e.g. aged cheese)
• salt and pepper to taste

Method

1. Heat 1 tbsp olive oil in a large stew pot. Brown the chicken thigh pieces on all sides.
2. Add onion and garlic, sauté for 3 minutes.
3. Add bell pepper, diced tomatoes, beans, corn, paprika, cumin, and oregano. Stir well.
4. Pour in the chicken stock. Bring to a boil, then simmer gently for 35 minutes with the lid on.
5. Meanwhile, cook the polenta: bring 700 ml water to a boil with some salt. Stir in the polenta and cook on low heat for 5 minutes. Stir in the cheese.
6. Pour the polenta into a baking dish lined with parchment (about 1.5 cm thick). Let cool and set.
7. Cut the polenta into sticks about 2x10 cm. Brush with 1 tbsp olive oil and roast for 10 minutes in a hot oven (200°C) until firm and golden brown.
8. Spoon the stew into a large dish. Arrange the polenta sticks diagonally, partially overlapping, like a row of wave breakers on one side of the dish.

Serving notes

• Serve with lime wedges for extra freshness.
• Garnish with fresh coriander over the stew for color.