Chicken Chilindron (Spanish Stew)

Ingredients

• 2 Tbsp olive oil
• 2 lbs chicken thighs
• 1 onion, chopped
• 5 cloves garlic
• 1 1/2 Tbsp Piquant Post Basque Blend
• 7 oz. roasted red peppers, jarred
• 1 can (15 oz) crushed tomatoes
• 2 cups chicken broth
• 1 Tbsp rosemary, chopped
• ½ tsp Kosher salt
• Fresh parsley, for garnish
• 1 cup polenta
• 4 cups water
• 1/2 tsp salt