Spanish olive stuffed chicken thighs

hd4000    Mei 07, 2020    Comment   

Spanish olive stuffed chicken thighs. Spanish olive stuffed chicken thighs instructions. 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.

Remove from the pan and set aside. Brown in the pan until skin is golden brown. It will not be cooked all the way through. You can have 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. Prepare of Stuffing—————.
3. You need 3 oz of pimento green olives chopped.
4. It's 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. It's 1 1/2 tbsp of evo.
9. It's 2 tsp of kosher salt.
10. You need of Veggies————.
11. You need of Fennel quartered.
12. It's Half of medium yellow onion quartered.
13. It's of Red potatoes quartered.
14. You need 3 oz of capers drained.

Place chicken breasts on top of rice mixture. Remove chicken from dish and use a fork to fluff rice. To serve, return chicken to casserole dish and add cilantro sprigs and lime slices as. In a large ovenproof skillet, melt butter and olive oil over medium-high heat.

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.

Add chicken and brown on both sides. Remove chicken to a clean plate. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two.