Baked Chicken with Spanish Olives

Name: Baked Chicken with Spanish Olives
Prep time: 15M
Total time: 65M
Yield: 6 Servings
Ingredients: 3 lbs. bone-in skin-on chicken thighs; 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ cup GOYA® Extra Virgin Olive Oil, divided; 1 medium onion, diced; 4 sprigs fresh thyme; 1 tbsp. GOYA® Minced Garlic; 1 cup GOYA® White Cooking Wine; 1 packet GOYA® Chicken Flavored Bouillon; 1 can (8 oz.) GOYA® Tomato Sauce; 2 GOYA® Bay Leaves; 1 jar GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained; 1 jar (4 oz.) GOYA® Fancy Pimientos, drained and sliced; ¼ cup finely chopped fresh parsley

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This recipe is inspired by the flavors of Spain and combines two favorites, chicken and olives. Prepare this fantastic Baked Chicken with Spanish Olives and you’ve got a winning recipe to enjoy at a family dinner party, or to amaze your guests. It’s made with chicken thighs marinated in a mixture of white wine and GOYA® Tomato Sauce, onion, minced garlic, bay leaves, sprigs of thyme, and of course, GOYA® Manzanilla Olives Stuffed with Minced Pimientos. ¡Buen Provecho!

Total Time

65m

Prep Time:15m

Yields:6 Servings

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Ingredients

3 lbs.

bone-in skin-on chicken thighs

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¼ cup

GOYA® Extra Virgin Olive Oil, divided

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medium onion, diced

sprigs fresh thyme

1 tbsp.

GOYA® Minced Garlic

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1 cup

GOYA® White Cooking Wine

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Find in-store

1 packet

GOYA® Chicken Flavored Bouillon

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1 can (8 oz.)

GOYA® Tomato Sauce

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Find in-store

GOYA® Bay Leaf

1 jar
(9.5 oz.)

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, drained

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Find in-store

1 jar (4 oz.)

GOYA® Fancy Pimientos, drained and sliced

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¼ cup

finely chopped fresh parsley

Directions

Kitchen View

Step 1

Preheat oven to 350°F. Pat chicken thighs dry with paper towel and season with Adobo seasoning.

Step 2

In large high-sided Dutch oven or ovenproof saucepan set over medium heat, add 1 tbsp. oil. In batches to avoid crowding, add chicken, skin-side down, and sear for 5 to 8 minutes or until fat renders and skin starts to brown. Flip thighs and cook for 3 to 4 minutes or until browned. Transfer chicken to plate; discard grease.

Step 3

In the same Dutch oven set over medium heat, add remaining oil, onion, thyme and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion starts to soften. Stir in wine, bouillon, tomato sauce and bay leaves; bring to a boil. Remove from heat and stir in stuffed olives and pimientos. Transfer seared chicken and juices to Dutch oven.

Step 4

Cover and bake for 30 to 35 minutes or until chicken is cooked through and sauce has thickened.

Step 5

Remove bay leaves and thyme sprigs before serving. Garnish with parsley. Note: Substitute white cooking wine with 1 cup water if preferred. Serve with crusty bread, rice or roasted potatoes.

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Recipe Tags

Baked Chicken with Spanish Olives

Prep Time: 15m

Total time: 65m

Yields: 6 Servings

This recipe is inspired by the flavors of Spain and combines two favorites, chicken and olives. Prepare this fantastic Baked Chicken with Spanish Olives and you’ve got a winning recipe to enjoy at a family dinner party, or to amaze your guests. It’s made with chicken thighs marinated in a mixture of white wine and GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, onion, minced garlic, bay leaves, sprigs of thyme, and of course, GOYA® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Manzanilla Olives Stuffed with Minced Pimientos</a>. ¡Buen Provecho!

Ingredients

3 lbs.

bone-in skin-on chicken thighs

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

¼ cup

GOYA® Extra Virgin Olive Oil, divided

medium onion, diced

sprigs fresh thyme

1 tbsp.

GOYA® Minced Garlic

1 cup

GOYA® White Cooking Wine

1 packet

GOYA® Chicken Flavored Bouillon

1 can (8 oz.)

GOYA® Tomato Sauce

GOYA® Bay Leaf

1 jar (9.5 oz.)

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimientos, drained

1 jar (4 oz.)

GOYA® Fancy Pimientos, drained and sliced

¼ cup

finely chopped fresh parsley

Directions

Step 1

Preheat oven to 350°F. Pat chicken thighs dry with paper towel and season with Adobo seasoning.

Step 2

Step 3

Step 4

Cover and bake for 30 to 35 minutes or until chicken is cooked through and sauce has thickened.

Step 5

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Baked Chicken with Spanish Olives

Ingredients

Directions

Products in this Recipe

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Minced Garlic

White Cooking Wine

Chicken Flavored Bouillon

Tomato Sauce

Bay Leaf

Manzanilla Spanish Olives Stuffed with Minced Pimientos

Fancy Pimientos

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Recipe Tags

Baked Chicken with Spanish Olives

Ingredients

Directions

Baked Chicken with Spanish Olives

Ingredients

Directions

Reviews

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