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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..
To begin with this recipe, we must first prepare a few ingredients. You can have spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients needed to serve Spanish olive stuffed chicken thighs:
- 4 bone in skin on chicken thighs deboned
- Stuffing—————
- 3 oz pimento green olives chopped
- 2 large garlic minced
- Large lemon zested, juice set aside
- Paprika paste————
- 3 tbsp smoked paprika
- 1 1/2 tbsp evo
- 2 tsp kosher salt
- Veggies————
- Fennel quartered
- Half medium yellow onion quartered
- Red potatoes quartered
- 3 oz capers drained
Chicken dinner doesn't get any easier or tastier than this! Place chicken breasts on top of rice mixture. Remove chicken from dish and use a fork to fluff rice. Brown in the pan until skin is golden brown.
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
It will not be cooked all the way through. Spanish favorites including peppers and chorizo add flavor to stewed chicken thighs. This classic Spanish recipe is very easy and simple to make, with a great end resu. In large Dutch oven, heat olive oil over medium-high heat. Season chicken pieces with pepper and salt.
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