Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spanish olive stuffed chicken thighs. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Spanish olive stuffed chicken thighs is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Spanish olive stuffed chicken thighs is something that I have loved my whole life.

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. Add the olive pieces and garlic, mix well. This stuffed chicken thigh recipe utilizes frozen spinach in a delicious way, resulting in a simple yet impressive weeknight dinner.

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

The ingredients needed to make Spanish olive stuffed chicken thighs:

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

We've talked about our love for the olive bar at the grocery store before, but this chicken thigh recipe really puts that little treasure trove to work. I use boneless, skinless chicken thighs instead of the breasts and vary the types of olives I use each time I serve it. These Olive Oil Chicken Thighs are rubbed with a Mediterranean spice mixture, then marinated in a mixture of Extra Virgin Olive Oil and lemon, then seared to golden perfection on both sides, and finally finished by baking in the oven and then drizzled with more olive oil, lemon, and fresh garlic. Stuffed olives are classic Spanish tapas; in this perfect finger food recipe, green olives are stuffed with feta, almonds, onion, and garlic.

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
9. Ready to serve and ENJOY!

These Olive Oil Chicken Thighs are rubbed with a Mediterranean spice mixture, then marinated in a mixture of Extra Virgin Olive Oil and lemon, then seared to golden perfection on both sides, and finally finished by baking in the oven and then drizzled with more olive oil, lemon, and fresh garlic. Stuffed olives are classic Spanish tapas; in this perfect finger food recipe, green olives are stuffed with feta, almonds, onion, and garlic. Pat chicken thighs dry and season both sides of each thigh with salt and pepper. Heat skilled and add in olive oil. Gently stuff few tablespoons of hot pepper olive mixture under skin of each chicken thigh.

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