Stuffed Chicken Thighs
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
These unique stuffed chicken thighs riff on ingredients you’d find at a Spanish wine bar: smoky paprika, tangy olives, nutty Manchego cheese and delightfully savory ham. Layering them into the chicken thighs, then rolling them tight, helps keep the meat juicy, while allowing the flavors to meld and mingle. Best of all? This dish goes from start to finish in under 20 minutes.
Ingredients
- 4 Bell & Evans Boneless Skin-On Chicken Thighs
- 2 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 1 cup Manzanilla olives, roughly chopped
- 2 oz Manchego cheese, grated
- 8 slices Serrano ham or prosciutto
Preparation
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Mix the smoked paprika, salt and pepper together in a small bowl. Rub the spice mixture over the chicken and under the skin.
- Combine the olives and Manchego in a small bowl. Place one chicken thigh on a clean work surface, skin-side-down. Place 2 slices of ham and 1/4 of the olive mixture on top of the chicken. Roll the chicken thigh so that the stuffing is completely encased in the chicken, wrapping the skin around the thigh. Repeat with remaining filling and remaining chicken thighs. Place on prepared baking sheet.
- Bake until chicken is golden-brown and internal temperature reaches 165°F, about 20-25 minutes. Serve and enjoy.
