How to Prepare Delicious Spanish olive stuffed chicken thighs

Spanish olive stuffed chicken thighs. The Best Spanish Chicken Thighs Recipes on Yummly Try a new Spanish recipe from king of tapas, Omar Allibhoy. This quick and easy chicken dish is perfect for midweek meals and lazy weekend feasts and is.

Boneless chicken thighs are stuffed with spicy Italian sausage, then baked with diced tomatoes, onion, bell pepper, and crushed red pepper flakes. Brown both sides in a bit of olive oil and then put in the pan, layering with the onions and green peppers & Italian style diced tomates. Try our Spanish rice with chicken and chorizo. You can have Spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Spanish olive stuffed chicken thighs

1. It's of bone in skin on chicken thighs deboned.
2. It's of Stuffing—————.
3. It's of pimento green olives chopped.
4. Prepare of large garlic minced.
5. It's of Large lemon zested, juice set aside.
6. Prepare of Paprika paste————.
7. Prepare of smoked paprika.
8. It's of evo.
9. Prepare of kosher salt.
10. You need of Veggies————.
11. Prepare of Fennel quartered.
12. You need of medium yellow onion quartered.
13. Prepare of Red potatoes quartered.
14. You need of capers drained.

In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and. Chicken thighs are flavorful, tender and succulent, which is why they're a staple for our high-fat, low-carb ketogenic diet. Using thighs instead of breasts ensures that this chicken stays juicy.

Spanish olive stuffed chicken thighs instructions

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.

Fried Manchego filled Queen Spanish olives. Chicken - Boneless skinless chicken thighs. You can use thighs with skin, but don't grab anything with bones. Salt & pepper - Season to taste. Wine - White wine works bests with these flavors.