This Spanish Chicken Bake it made with pimiento-stuffed Manzanilla Olives from Spain, chorizo, bell peppers, and kale. Everything bakes together in one delicious pan. Chicken dinner doesn't get any easier or tastier than this!
Preheat the oven to 425 degrees. Coarsely chop 1 ½ cups of the Manzanilla Olives from Spain.
Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add the 1 ½ cups of chopped Manzanilla Olives from Spain, the chorizo, garlic, red peppers, onion, and rosemary and cook just until the veggies begin to soften, about 5 minutes. Add the kale to the skillet and let it wilt.
1 tablespoon olive oil, 5 ounces Spanish chorizo, 4 cloves garlic, 2 red bell peppers, 1 medium Spanish onion, 1 sprig rosemary, 2 cups torn kale leaves
Add the chicken thighs to the skillet, nestling them between the veggies. Sprinkle the top of the chicken with the Spanish paprika, salt, and pepper.
8 bone-in chicken thighs, 1 tablespoon Spanish paprika, 1 teaspoon EACH: salt and pepper
Put the skillet into your oven and cook for 40 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
Sprinkle the remaining ½ cup of Manzanilla Olives from Spain around the skillet and serve right away.
Notes
Try to make sure a bunch of the kale is on top and not stuck under the chicken or veggies. The kale that is on top will get deliciously crispy in the oven.