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Pollo relleno de aceituna

CATEGORY:

Meat & Poultry

TIME:

1 hour

LEVEL:

Easy

Chicken thighs

OIL USES: Sauté

INGREDIENTS

SERVINGS: 4
  • 4 deboned chicken thighs
  • 1 Handful of spinach
  • 6 slices of mild cheese
  • 2 onions
  • 1 carrot
  • 2 oz GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos
  • 1 cup white wine
  • 1 cup chicken stock
  • Salt and pepper to taste
  • 4 tbsp GOYA® Extra Virgin Olive Oil
  • Chopped parsley to garnish

PREPARATION

1
To prepare the stuffing, first slice the onions and carrot into julienne strips.
2
In a pan, add a splash of GOYA® Extra Virgin Olive Oil and when hot, add the vegetables and sauté.
3
Once the vegetables are ready, add the rinsed GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, mix together, add salt and pepper to taste and take off the heat. Put to one side.
4
Sprinkle salt and pepper on the deboned chicken thighs (leave the skin on) and place on a tray, open and ready to stuff.
5
Add some spinach leaves, cheese and stuffing. Roll them up and tie with cooking twine to stop the stuffing from falling out.
6
Then, add a splash of GOYA® Extra Virgin Olive Oil, and once the pan is hot, add the stuffed chicken thighs and brown them.
7
Add the white wine and chicken stock and leave to cook for about 30 minutes or until tender.
8
Take the chicken thighs off the heat, remove the twine and slice into medallions. Serve with some green salad with sweetcorn, cherry tomatoes drizzled with freshly squeezed lemon juice, GOYA® Extra Virgin Olive Oil, and salt to taste. bon appetit!
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