Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, spanish olive stuffed chicken thighs. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Spanish olive stuffed chicken thighs step by step 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. Spanish olive stuffed chicken thighs step by step.

Spanish olive stuffed chicken thighs is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Spanish olive stuffed chicken thighs is something that I have loved my whole life.

To get started with this recipe, we have to 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:

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

In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate. Add onions, garlic, and green bell pepper to the pan.

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

Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two. Season the chicken pieces with salt and pepper. Heat oil in a large heavy skillet over medium-high heat until hot but not smoking. Brown the chicken well on both sides; transfer to a plate.

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