Fast Guide to Serving Extraordinary Spanish olive stuffed chicken thighs

Hoping to eat Spanish olive stuffed chicken thighs a luxurious restaurant's, but for some causes are not able to go to restaurants. This site is going to help you with useful ways on cooking a Spanish olive stuffed chicken thighs like a famous chef made.

We hope you got insight from reading it, now let's go back to spanish olive stuffed chicken thighs recipe. To make spanish olive stuffed chicken thighs you need 14 ingredients and 8 steps. Here is how you achieve it.

To cook an extraordinary Spanish olive stuffed chicken thighs, here are the ingridients needed:

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

After readying the materials, next you are good to cook your appetizing Spanish olive stuffed chicken thighs by following the guidances below:

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.

Instructions 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. In a bowl add the breadcrumbs,. Roll up each stuffed chicken thigh and secure with cocktail sticks.

Recipe : Spanish olive stuffed chicken thighs

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step by step to make Spanish olive stuffed chicken thighs

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