I love Spanish food and the flavors that go along with it. This dish is super easy to make and definitely a crowd pleaser!
Spanish Chicken Thighs
6 skinless, boneless chicken thighs
2 tbsp. Paprika (I used authentic Hungarian as I did not have any of the Spanish type)
2 tbsp. extra virgin olive oil (divided)
1 small onion chopped
1/2 cup green olives with pimentos, drained
1/4 cup capers, drained
Salt and pepper, to taste
Lay the chicken pieces in a baking dish and add a bit of salt and pepper to the chicken (you don’t want to add too much salt as there will be plenty in the olives and capers). Set aside. In a small bowl mix together the paprika and the other tablespoon of oil. Make into a paste and rub all over the chicken. Cover the chicken and place it in the refrigerator for at least 4 hours so the paprika and oil mixture can soak into the meat.
Preheat oven to 375 degrees. Take out the chicken from the refrigerator. In a food processor add the onions and chop. Remove and set aside. Add the olives and capers and give a few quick pulses to chop them up a bit. If you like them finely chopped pulse a couple more times. Add the olive/caper mixture to the onions and mix together.
In a non stick saute pan on medium heat add 1 tbsp of the oil and add the olive, capers and onion mixture and saute until the onions are translucent and the olives and capers are cooked a bit.
Uncover the chicken and bake in the oven for 45 minutes to an hour or until done and the juices run clear. Serve with the olive mixture on top.
Recipe adapted from LeMoine Family Kitchen