Recipe: Tasty Spanish olive stuffed chicken thighs

Spanish olive stuffed chicken thighs. Add the olive pieces and garlic, mix well. Bacon Wrapped Chicken Thighs Stuffed with Mushroom and Goat Cheese. If you end up making any of these These baked chicken thighs are so succulent!

Add onion to skillet and saute until onion is translucent. Boneless chicken thighs are stuffed with spicy Italian sausage, then baked with diced tomatoes, onion, bell pepper, and crushed red pepper flakes. Brown both sides in a bit of olive oil and then put in the pan layering with the onions and green peppers & Italian style diced tomates. 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. You need 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. Prepare 2 of large garlic minced.
5. It's of Large lemon zested, juice set aside.
6. Prepare of Paprika paste————.
7. It's 3 tbsp of smoked paprika.
8. You need 1 1/2 tbsp of evo.
9. You need 2 tsp of kosher salt.
10. Prepare of Veggies————.
11. It's of Fennel quartered.
12. You need Half of medium yellow onion quartered.
13. It's of Red potatoes quartered.
14. You need 3 oz of capers drained.

This stuffed chicken thigh recipe utilizes frozen spinach in a delicious way, resulting in a simple yet impressive weeknight dinner. 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. Chicken thighs are super cheap and full of flavour.

Spanish olive stuffed chicken thighs step by step

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.

Stuffed Chicken Thighs with Rice is crispy on the outside, filled with irresistible flavor on the inside. I love using chicken thighs because their dark meat is guaranteed to add a ton of flavor to any dish. If you are a bit short on time, try making my recipe for Instant Pot Chicken Thighs instead. This easy dish combines chicken thighs, tomatoes, olives, and feta for a crowd-pleasing Mediterranean-inspired dinner. I used big green pimento stuffed olives, and that was very yummy.