Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, spanish olive stuffed chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Spanish olive stuffed chicken thighs is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Spanish olive stuffed chicken thighs is something that I have loved my whole life.
To get started with this recipe, we must 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:
- Prepare 4 bone in skin on chicken thighs deboned
- Make ready Stuffing—————
- Take 3 oz pimento green olives chopped
- Prepare 2 large garlic minced
- Prepare Large lemon zested, juice set aside
- Prepare Paprika paste————
- Prepare 3 tbsp smoked paprika
- Prepare 2-3 tbsp evo and a splash of olive or caper juice if you like
- Take 2 tsp kosher salt
- Make ready Veggies————
- Make ready Fennel quartered
- Prepare Half medium yellow onion quartered
- Prepare Red potatoes quartered
- Take 3 oz capers drained
Remove from the pan and set aside. Brown in the pan until skin is golden brown. It will not be cooked all the way through. Stuffing the chicken thighs is very easy it's almost like Thanksgiving you want to run your fingers under the skin of the chicken thigh to loosen the skin without removing it from the chicken.
Steps to make Spanish olive stuffed chicken thighs:
- 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
This Spanish Chicken Bake is made with pimiento-stuffed Manzanilla Olives from Spain, chorizo, bell peppers, and kale. Everything bakes together in one delicious pan. Chicken dinner doesn't get any easier or tastier than this! Place generous amount of stuffing on each flattened thigh. Roll the thighs around the stuffing to enclose it.
So that is going to wrap it up with this special food spanish olive stuffed chicken thighs recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
