sTep by step tutorial Spanish olive stuffed chicken thighs

We can cook Spanish olive stuffed chicken thighs using 14 ingredients and 8 steps. Here is how you cook Spanish olive stuffed chicken thighs.

Ingredients of Spanish olive stuffed chicken thighs

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

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.

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