Simple Way to Make Andrew Copley Spanish olive stuffed chicken thighs

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, spanish olive stuffed chicken thighs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Spanish olive stuffed chicken thighs is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Spanish olive stuffed chicken thighs is something that I’ve loved my whole life.

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

The ingredients needed to make Spanish olive stuffed chicken thighs:

1. Take 4 bone in skin on chicken thighs deboned
2. Get Stuffing—————
3. Make ready 3 oz pimento green olives chopped
4. Take 2 large garlic minced
5. Prepare Large lemon zested, juice set aside
6. Prepare 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. Make ready 2 tsp kosher salt
10. Get Veggies————
11. Make ready Fennel quartered
12. Take Half medium yellow onion quartered
13. Prepare Red potatoes quartered
14. Make ready 3 oz capers drained

Steps 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

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