Best Spanish Steak Or Spanish Chicken Recipes

SPANISH STEAK

Spanish Steak image

Make and share this Spanish Steak recipe from Food.com.

Provided by MizzNezz

Categories Steak

Time 1h42m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb round steak
1/4 cup flour
3 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
1 green pepper, cut in strips
1 (4 ounce) can mushrooms
2 (8 ounce) cans tomato sauce
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice

Steps:

Cut steak in serving pieces.
Roll in flour.
Heat oil; salt and pepper steaks; and brown on each side.
Place in baking dish.
Add onion to oil, saute until soft.
Add pepper, mushrooms, tomato sauce, worcestershire sauce and lemon juice.
Cook and stir for 2 minutes.
Pour over steaks in baking dish.
Bake, covered at 350* for 1/1/2 hour.

SPANISH STEAK SAUCE

Spanish Steak Sauce image

Like Romesco sauce, but hold the nuts. For this steak, a little smoked paprika and ground coriander can be added to the rub for the meat before cooking. Grilled lemon and minced parsley pair nicely with sauce if serving over sliced steaks.

Provided by Rachael Ray : Food Network

Categories condiment

Time 5m

Yield about 1 cup sauce

Number Of Ingredients 7

Ingredients

3 roasted red peppers or 8 drained pequillo peppers from a jar or can packed in water
3 tablespoons hot honey (store-bought or homemade; see Cook's Note)
3 tablespoons sherry vinegar
2 tablespoons Dijon mustard
2 tablespoons EVOO
1 tablespoon Worcestershire sauce
2 cloves garlic

Steps:

Place all ingredients into food processor and pulse at first, then process to combine into thick but smooth sauce. Serve over sliced steak.

SPANISH STEAK OR SPANISH CHICKEN

Spanish Steak or Spanish Chicken image

This is great to have, really can be spicy according to how hot the Rotel is and the heat of the chopped jalapenos. This tastes great on mashed potatoes or rice.

Provided by Peggy Benisch

Categories Chicken Breast

Time 40m

Yield 4-5

Number Of Ingredients 9

Ingredients

2 1/2 lbs steak, tenderized, cut into single serving sizes or 4 boneless chicken breasts, cut into single serving sizes
1 (15 ounce) can Rotel Tomatoes, crushed
1 (15 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/2 cup bell pepper, seeded and chopped
1/2 cup onion, Chopped
1 -2 jalapeno, seeded and chopped (optional)
salt and pepper
seasoning salt (optional)

Steps:

Spray deep skillet with cooking spray or lightly oil (May use a couple of TBS. Oil if needed to keep meat from sticking but not necessary if using Teflon coated pan.).
Season meat with salt and pepper, to taste.
Brown on both sides.
Add vegetables, tomatoes and tomato sauce.
Cover and simmer for 30 minutes, or until meat is tender.

Nutrition Facts : Calories 782.8, Fat 54.5, SaturatedFat 21.4, Cholesterol 192.8, Sodium 1107.9, Carbohydrate 17.7, Fiber 2.9, Sugar 7.7, Protein 54.2

SPANISH STEAK

Spanish Steak image

Provided by Bobby Flay

Time 15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons dry mustard
2 teaspoons ground fennel seeds
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 red bell peppers, grilled, peeled, seeded and chopped (or 6 piquillo peppers, chopped)
1/2 cup aged sherry vinegar
3 tablespoons Dijon mustard
2 tablespoons horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Steps:

Brush four 12-ounce boneless rib-eyes or strip steaks with olive oil, season with salt and pepper, and rub with Spanish Spice Rub on one side. Grill rub-side down over high heat, 3 to 4 minutes, then flip and grill 5 to 6 more minutes (for medium-rare). Serve with Sherry Vinegar Steak Sauce (recipe below).
Whisk all of the ingredients in a bowl.
Blend all of the ingredients in a food processor or blender until smooth. If the mixture is too thick to pour, add a few tablespoons of water.

SPANISH CHICKEN STEW

Spanish chicken stew image

A healthy, hearty stew to feed the family, that you can prepare in just 10 minutes. This rustic meal is best served with chunks of crusty bread or rice

Provided by Jennifer Joyce

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
500g skinless boneless chicken thighs
1 red pepper , cut into chunky pieces
1 large onion , sliced
2 garlic cloves , chopped
1 tbsp white wine vinegar
1 tbsp smoked paprika
400ml chicken stock
large handful black olives (such as couchillo)
50g flaked almonds , toasted
cooked rice or crusty bread, to serve

Steps:

In a large saucepan, heat 1 tbsp of the oil. Season the chicken and brown on both sides for 7-8 mins until golden, then set aside on a plate. Put the remaining 1 tbsp oil in the pan with the pepper, onion and garlic. Fry on a medium heat for 8 mins or until slightly golden. Add the vinegar and cook for 1 min.
Return the chicken to the pan with the paprika and stock. Bring to the boil, then turn down to simmer for 25 mins until the chicken is cooked through. Add the olives and almonds, and serve with rice or crusty bread.

Nutrition Facts : Calories 329 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.7 milligram of sodium

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