Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, spanish olive stuffed chicken thighs. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sold to top Restaurants in UK. Created by Spanish Chef Javier De La Hormaza. Spanish olive stuffed chicken thighs Chef Bryce. Make the paprika paste 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.

Spanish olive stuffed chicken thighs is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Spanish olive stuffed chicken thighs is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Spanish olive stuffed chicken thighs:

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

Season the chicken thighs with salt and pepper. Place in a large heavy-based pan over a high head and add the olive oil. Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside.

Instructions to make 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

Brown the chicken thighs all over, placing them skin-side down first as they will release a bit of fat, which will turn the chicken a lovely golden brown. Remove from the pan and set aside. Pat the chicken thighs dry and lightly season with salt and pepper. In a small bowl combine zest and juice of one lemon, minced garlic, dried oregano, paprika and olive oil. Stir with a fork to combine.

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