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Step-by-Step Guide to Make Speedy Spanish olive stuffed chicken thighs



Earl Marshall 2020-11-30

Spanish olive stuffed chicken thighs
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We hope you got insight from reading it, now let’s go back to spanish olive stuffed chicken thighs recipe. You can cook spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Spanish olive stuffed chicken thighs:
  1. Take bone in skin on chicken thighs deboned
  2. Get Stuffing—————
  3. Get pimento green olives chopped
  4. Prepare large garlic minced
  5. Use Large lemon zested, juice set aside
  6. Prepare Paprika paste————
  7. Take smoked paprika
  8. Provide evo and a splash of olive or caper juice if you like
  9. Provide kosher salt
  10. Provide Veggies————
  11. Prepare Fennel quartered
  12. You need medium yellow onion quartered
  13. Get Red potatoes quartered
  14. Take capers drained
Instructions to make Spanish olive stuffed chicken thighs:
  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

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