Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, spanish olive stuffed chicken thighs. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Spanish olive stuffed chicken thighs is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Spanish olive stuffed chicken thighs:
- Prepare 4 bone in skin on chicken thighs deboned
- Take Stuffing—————
- Make ready 3 oz pimento green olives chopped
- Make ready 2 large garlic minced
- Take Large lemon zested, juice set aside
- Get Paprika paste————
- Make ready 3 tbsp smoked paprika
- Prepare 2-3 tbsp evo and a splash of olive or caper juice if you like
- Prepare 2 tsp kosher salt
- Make ready Veggies————
- Prepare Fennel quartered
- Prepare Half medium yellow onion quartered
- Prepare Red potatoes quartered
- Get 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:
- 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
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.
So that is going to wrap it up for this special food spanish olive stuffed chicken thighs recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
