Chicken with Polenta

Name: Chicken with Polenta
Yield: 4
Ingredients: 1 1/2 cups of water; 1/2 cup of black olive without pit; 1/4 cup of oil; 1 tablespoon of salt; 1 tablespoon of sweet basil seeds; 5 cloves of garlic, minced; 4 chicken thighs without skin; 4 chicken drumsticks without skin; 1 can of tomato puree (400g); Polenta; 4 cups of warm chicken broth (if desired, use 2 bouillon cubes); 2 cups of cornmeal

1
1 1/2 cups of water
2
1/2 cup of black olive without pit
3
1/4 cup of oil
4
1 tablespoon of salt
5
1 tablespoon of sweet basil seeds
6
5 cloves of garlic, minced
7
4 chicken thighs without skin
8
4 chicken drumsticks without skin
9
1 can of tomato puree (400g)
10
Polenta
11
4 cups of warm chicken broth (if desired, use 2 bouillon cubes)
12
2 cups of cornmeal

Ingredients

1
1 1/2 cups of water
2
1/2 cup of black olive without pit
3
1/4 cup of oil
4
1 tablespoon of salt
5
1 tablespoon of sweet basil seeds
6
5 cloves of garlic, minced
7
4 chicken thighs without skin
8
4 chicken drumsticks without skin
9
1 can of tomato puree (400g)
10
Polenta
11
4 cups of warm chicken broth (if desired, use 2 bouillon cubes)
12
2 cups of cornmeal

Directions

1
Season the chicken pieces with salt and garlic
2
In a pan, heat the oil over high heat
3
Add the chicken and fry, stirring occasionally with a wooden spoon, until it starts to brown
4
Add one-quarter cup of water and scrape the bottom of the pan well with a spoon
5
Add the tomato puree with its liquid, the remaining water, and sweet basil, cover the pan, and cook over low heat, stirring occasionally, for 35 minutes or until the chicken is tender
6
Add the olives
7
Polenta
8
Combine the cornmeal and broth in a pan and cook over high heat, stirring constantly, for 10 minutes or until it becomes thick
9
Distribute the polenta among four plates
10
Place the chicken on top and serve immediately