Spanish olive stuffed chicken thighs
Spanish olive stuffed chicken thighs

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, spanish olive stuffed chicken thighs. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spanish olive stuffed chicken thighs is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Spanish olive stuffed chicken thighs is something which I have loved my whole life. They are nice and they look wonderful.

Spanish olive stuffed chicken thighs step by step. Quarter the veggies and add to a foil lined pan. Add a cup evo and season to taste with salt, pepper, garlic powder, smoked paprika, juice of the lemon, capers and put a cooling rack on top.

To get started with this particular recipe, we have to first prepare a few components. You can cook spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Spanish olive stuffed chicken thighs:
  1. Prepare 4 bone in skin on chicken thighs deboned
  2. Get Stuffing—————
  3. Take 3 oz pimento green olives chopped
  4. Get 2 large garlic minced
  5. Take Large lemon zested, juice set aside
  6. Prepare Paprika paste————
  7. Prepare 3 tbsp smoked paprika
  8. Take 2-3 tbsp evo and a splash of olive or caper juice if you like
  9. Make ready 2 tsp kosher salt
  10. Take Veggies————
  11. Prepare Fennel quartered
  12. Get Half medium yellow onion quartered
  13. Take Red potatoes quartered
  14. Prepare 3 oz capers drained

Brown in the pan until skin is golden brown. Season with salt and pepper to taste. Return chicken to pot; reduce heat. Everything bakes together in one delicious pan.

Instructions to make Spanish olive stuffed chicken thighs:
  1. Quarter the veggies and add to a foil lined pan. Add a cup evo and season to taste with salt, pepper, garlic powder, smoked paprika, juice of the lemon, capers and put a cooling rack on top
  2. Add the stuffing ingredients to a bowl and mix well
  3. Make the paprika paste
  4. Debone the thighs and stuff an even amount of the stuffing under the skin of each thigh and loosely roll the meat and then the skin underneath the thigh, salt and pepper.
  5. Rub the paste all over the chicken and set back on the rack and refrigerate for 30 minutes
  6. Heat a non stick pan and sear the bottom of the thighs to crisp the under skin and add back to the rack and then in to the 400 degree pre heated oven and cook for 55 minutes.
  7. Remove the rack with the thighs and add the veggies back into the oven and broil the veggies on high until slightly crisp, maybe 2 to 4 minutes (watch close)
  8. Slice the chicken thighs and place on top of the potatoes and veggies and spoon a little of the reserved sauce over the top and serve

Chicken dinner doesn't get any easier or tastier than this! Then slightly press down to evenly distribute the tapenade under the skin. I use a sheet baking pan with a wire rack so the sliced potatoes can cook underneath the chicken thighs. Season the chicken on both sides with salt and pepper. Add the olive oil to the skillet, about three turns of the pan.

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