Simple Way to Prepare Perfect Spanish olive stuffed chicken thighs

Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, spanish olive stuffed chicken thighs. It is 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 is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spanish olive stuffed chicken thighs is something that I’ve loved my entire life.

To get started with this particular 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.

The ingredients needed to make Spanish olive stuffed chicken thighs:

1. Take 4 bone in skin on chicken thighs deboned
2. Make ready Stuffing—————
3. Get 3 oz pimento green olives chopped
4. Get 2 large garlic minced
5. Get Large lemon zested, juice set aside
6. Get Paprika paste————
7. Prepare 3 tbsp smoked paprika
8. Make ready 2-3 tbsp evo and a splash of olive or caper juice if you like
9. Get 2 tsp kosher salt
10. Get Veggies————
11. Prepare Fennel quartered
12. Make ready Half medium yellow onion quartered
13. Get Red potatoes quartered
14. Prepare 3 oz 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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