Recipe: To Try At Home Spanish olive stuffed chicken thighs

Recipe: To Try At Home Spanish olive stuffed chicken thighs Delicious, fresh and tasty.

Spanish olive stuffed chicken thighs. Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. 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.

Brown in the pan until skin is golden brown.

It will not be cooked all the way through.

Place generous amount of stuffing on each flattened thigh.

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

1. You need 4 of bone in skin on chicken thighs deboned.

2. You need of Stuffing—————.

3. You need 3 oz of pimento green olives chopped.

4. It’s 2 of large garlic minced.

5. It’s of Large lemon zested, juice set aside.

6. You need of Paprika paste————.

7. It’s 3 tbsp of smoked paprika.

8. It’s 2-3 tbsp of evo and a splash of olive or caper juice if you like.

9. It’s 2 tsp of kosher salt.

10. Prepare of Veggies————.

11. Prepare of Fennel quartered.

12. Prepare Half of medium yellow onion quartered.

13. You need of Red potatoes quartered.

14. You need 3 oz of capers drained.

Roll the thighs around the stuffing to enclose it.

Serve with rice and a vegetable or salad.

Spanish Olives Chicken and Rice made in a single cast iron skillet is a gorgeous meal made easy with delicious Spanish queen green olives, caramelized onions, garlic and saffron rice.

Spanish Olives Chicken and Rice is one of those "that looks super intimidating" dishes that you can make with almost no extra effort over your every day one.

Spanish olive stuffed chicken thighs instructions

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.

Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot.

Season with salt and pepper to taste.

Return chicken to pot; reduce heat.

Discard bay leaf, serve hot over cooked pasta or rice.

In a large ovenproof skillet, melt butter and olive oil over medium-high heat.