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.

Enjoy!