Spanish olive stuffed chicken thighs. Brown in the pan until skin is golden brown. It will not be cooked all the way through. Season the chicken thighs with salt and pepper.

Spanish olive stuffed chicken thighs Remove from the pan and set aside. Place generous amount of stuffing on each flattened thigh. Roll the thighs around the stuffing to enclose it.

Hey everyone, hope you are having an amazing day today. 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 bit tasty. This will be really delicious.

Brown in the pan until skin is golden brown. It will not be cooked all the way through. Season the chicken thighs with salt and pepper.

Spanish olive stuffed chicken thighs is one of the most favored of current trending foods on earth. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. Spanish olive stuffed chicken thighs is something that I've loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first 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 of bone in skin on chicken thighs deboned.
{Make ready of Stuffing—————.
{Get 3 oz of pimento green olives chopped.
{Make ready 2 of large garlic minced.
{Take of Large lemon zested, juice set aside.
{Make ready of Paprika paste————.
{Prepare 3 tbsp of smoked paprika.
{Get 2-3 tbsp of evo and a splash of olive or caper juice if you like.
{Get 2 tsp of kosher salt.
{Make ready of Veggies————.
{Prepare of Fennel quartered.
{Get Half of medium yellow onion quartered.
{Take of Red potatoes quartered.
{Prepare 3 oz of capers drained.

Serve with rice and a vegetable or salad. Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Season with salt and pepper to taste. Return chicken to pot; reduce heat.

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.

Discard bay leaf, serve hot over cooked pasta or rice. Spanish Olives Chicken and Rice made in a single cast iron skillet is a gorgeous meal made easy with delicious Spanish queen green olives, caramelized onions, garlic and saffron rice. Spanish Olives Chicken and Rice is one of those "that looks super intimidating" dishes that you can make with almost no extra effort over your every day one. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides.

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