Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spanish olive stuffed chicken thighs. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Spanish olive stuffed chicken thighs is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Spanish olive stuffed chicken thighs is something that I’ve loved my whole life. They’re 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 recipe, we must prepare a few ingredients. You can have spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spanish olive stuffed chicken thighs:
- Take 4 bone in skin on chicken thighs deboned
- Make ready Stuffing—————
- Make ready 3 oz pimento green olives chopped
- Get 2 large garlic minced
- Take Large lemon zested, juice set aside
- Make ready Paprika paste————
- Take 3 tbsp smoked paprika
- Take 1 1/2 tbsp evo
- Make ready 2 tsp kosher salt
- Take Veggies————
- Prepare Fennel quartered
- Make ready Half medium yellow onion quartered
- Get Red potatoes quartered
- Get 3 oz 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. To serve, return chicken to casserole dish and add cilantro sprigs and lime slices as.
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
Season the chicken pieces with salt and pepper. Heat oil in a large heavy skillet over medium-high heat until hot but not smoking. 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.
So that’s going to wrap this 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 interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
