Spanish olive stuffed chicken thighs. 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. See great recipes for Spanish olive stuffed chicken thighs too! Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.

Stir with a fork to combine. In a large roasting pan arrange chicken thighs, potatoes, onion wedges and whole baby red and yellow peppers. 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. You can have Spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Spanish olive stuffed chicken thighs

1. Prepare 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. You need 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. It's 2 tsp of kosher salt.
10. It's of Veggies————.
11. It's of Fennel quartered.
12. You need Half of medium yellow onion quartered.
13. Prepare of Red potatoes quartered.
14. It's 3 oz of capers drained.

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 day one. 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.

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.

Season the chicken pieces with salt and pepper. Heat oil in a large heavy skillet over medium-high heat until hot but not smoking. Brown the chicken well on both sides; transfer to a plate. The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes and the traditional base for paella. Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives.