The Best Spanish olive stuffed chicken thighs Recipes

Spanish olive stuffed chicken thighs - Spanish Olives Chicken and Rice made in a single cast iron skillet is a The flavor differences between the olives is pretty pronounced. Black ones are much smokier, but I'm drooling, especially since I recently discovered that chicken thighs & olives are a marriage made. Pat chicken thighs dry and season both sides of each thigh with salt and pepper.

Spanish olive stuffed chicken thighs is our favorite weeknight dinner! This easy chicken can be on the table in 15 minutes! Need more easy chicken recipes to keep on hand for busy nights? I love this Spanish olive stuffed chicken thighs recipe and or this amazing sheet pan chicken! These chicken dinners are some of my go-to comfort food!

Learn how to create a gorgeous Spanish dish with Omar Allibhoy. Try our Spanish rice with chicken and chorizo. Chicken - Boneless skinless chicken thighs. You can cook Spanish olive stuffed chicken thighs using 14 ingredients and 8 steps.

Spanish olive stuffed chicken thighs Ingredients

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

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. How to make stuffed chicken thighs.

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.

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Best Spanish olive stuffed chicken thighs Recipe - Filling: Add the olive oil to a. A quick and easy Chorizo Stuffed Chicken & Saffron Aioli recipe, from our authentic Spanish You'll stuff the chicken skin with chorizo, which seasons and flavours the meat as it cooks. A quick and easy dinner the whole family will love! Hot Pepper Olive Stuffed Chicken Thighs - Chicken thighs stuffed with creamy, cheesey, olive mixture and then baked to perfection! Stuff chicken thighs with roasted peppers and cream cheese, then bake with chorizo and smoked paprika spuds for a tasty midweek meal.

I believe you can make great and tasty Spanish olive stuffed chicken thighs recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!