Easiest Way to Cook Perfect Spanish olive stuffed chicken thighs

Spanish olive stuffed chicken thighs. Learn how to make delicious chicken thighs with a tasty garlic-wine sauce. This classic Spanish recipe is very easy and simple to make, with a great end result. See great recipes for Spanish olive stuffed chicken thighs too!

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… This Spanish Chicken Bake is made with pimiento-stuffed Manzanilla Olives from Spain, chorizo, bell peppers, and kale. Everything bakes together in one delicious pan. You can cook 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 4 of bone in skin on chicken thighs deboned.
2. You need of Stuffing—————.
3. It's 3 oz of pimento green olives chopped.
4. You need 2 of large garlic minced.
5. Prepare of Large lemon zested, juice set aside.
6. Prepare of Paprika paste————.
7. It's 3 tbsp of smoked paprika.
8. Prepare 1 1/2 tbsp of evo.
9. You need 2 tsp of kosher salt.
10. It's of Veggies————.
11. It's of Fennel quartered.
12. Prepare Half of medium yellow onion quartered.
13. You need of Red potatoes quartered.
14. Prepare 3 oz of capers drained.

Chicken dinner doesn't get any easier or tastier than this! Why we love this Spanish chicken bake. We've added a generous amount of delicious Manzanilla Olives from Spain. Return the chicken thighs to the pan and simmer for a couple of minutes until the wine has reduced by half and some of the alcohol has evaporated.

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.

One Pot Chicken Saffron Rice with Peas, Olives and Pimenton is an easy weeknight meal that requires minimal work. The oven does the job for you. One Pot Chicken Saffron Rice - Amazing Spanish Dish. One Pot Chicken Saffron Rice is a real classic Spanish treat. Heat oil over medium heat in a large non-stick skillet or pot.