Best Recipe Spanish olive stuffed chicken thighs Savory Delicious

Simple recipe ultimate Spanish olive stuffed chicken thighs easy, bouncy, practical.

14 ingredients, 8 steps, cooking Spanish olive stuffed chicken thighs

Hi mother, at this time you get prepare recipe Spanish olive stuffed chicken thighs with 14 ingredients and 8 steps. Below this is how to prepare, please read carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Spanish olive stuffed chicken thighs.

Ingredients all Spanish olive stuffed chicken thighs

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

If all cooking materials Spanish olive stuffed chicken thighs it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Step by Step Cooking 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
   
9. Finish and Enjoy.

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