How to Make Perfect Spanish olive stuffed chicken thighs

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Recipe of Favorite Spanish olive stuffed chicken thighs. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Spanish olive stuffed chicken thighs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spanish olive stuffed chicken thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Spanish olive stuffed chicken thighs is 2 to 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Spanish olive stuffed chicken thighs using 15 ingredients and 8 steps. Here is how you cook it.

Preheat to 400 degrees

Ingredients and spices that need to be Take to make Spanish olive stuffed chicken thighs:

1. 4 bone in skin on chicken thighs deboned
2. Stuffing—————
3. 3 oz pimento green olives chopped
4. 2 large garlic minced
5. Large lemon zested, juice set aside
6. Paprika paste————
7. 3 tbsp smoked paprika
8. 2-3 tbsp evo and a splash of olive or caper juice if you like
9. 2 tsp kosher salt
11. Veggies————
12. Fennel quartered
13. Half medium yellow onion quartered
14. Red potatoes quartered
15. 3 oz capers drained

Instructions to make 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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