Recipe: Appetizing Spanish olive stuffed chicken thighs

Spanish olive stuffed chicken thighs. 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.

Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside. This Spanish Chicken Bake is made with pimiento-stuffed Manzanilla Olives from Spain, chorizo, bell peppers, and kale. You can have Spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Spanish olive stuffed chicken thighs

It's 4 of bone in skin on chicken thighs deboned.
It's of Stuffing—————.
It's 3 oz of pimento green olives chopped.
It's 2 of large garlic minced.
You need of Large lemon zested, juice set aside.
Prepare of Paprika paste————.
You need 3 tbsp of smoked paprika.
You need 1 1/2 tbsp of evo.
You need 2 tsp of kosher salt.
It's of Veggies————.
It's of Fennel quartered.
It's Half of medium yellow onion quartered.
You need of Red potatoes quartered.
It's 3 oz of capers drained.

Everything bakes together in one delicious pan. Place chicken breasts on top of rice mixture. Remove chicken from dish and use a fork to fluff rice. Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.

Spanish olive stuffed chicken thighs instructions

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.
Add the stuffing ingredients to a bowl and mix well.
Make the paprika paste.
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..
Rub the paste all over the chicken and set back on the rack and refrigerate for 30 minutes.
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..
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).
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.

Brown the chicken well on both sides; transfer to a plate. In large Dutch oven, heat olive oil over medium-high heat. Season chicken pieces with pepper and salt. Lower to medium heat and add onion, garlic, bell pepper and smoked paprika. Place generous amount of stuffing on each flattened thigh.