Baked Chicken with Spanish Olives

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!

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

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 Pimiento , drained

1 jar (4 oz.)

GOYA® Fancy Pimientos , drained and sliced

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.