In a large stock pot or deep frying pan, sear the chicken thighs in a little oil until golden brown. Remove the thighs and drain the oil. Deglaze the pan with stock (base & water) and add ½ of chipotle ketchup (recipe below). Place chicken thighs back in pan, add paprika and cook until they are falling apart – about 30 minutes.
Remove thighs from the liquid and shred. Add remaining ketchup to liquid and reduce by half. In a large stock pot, cook peppers and onion till soft. Add chicken, the reduction and finish with herbs.
Place all ingredients in a pot and bring to a simmer. Cook until vegetables are soft and then puree. Pour into a labeled container and place in fridge for up to two weeks.
Bring liquid to boil and add salt. Gradually stir in the polenta to avoid lumps. Stir for 5-6 minutes. Remove from heat and stir in butter pieces. Slowly stir in the grated cheese to finish. Spray a sheet pan with PAM and spread the polenta in the pan. Allow to set up for at least 10 minutes if not longer. Use a 4” biscuit cutter to make the rounds.