PAN-SEARED SPANISH STEAKS
Provided by Kelsey Nixon
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
- Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
- Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
- Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.
SPANISH STEAK
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 15
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
I'm always on the lookout for good, fast recipes. This one is easy to cook and serve. I've found that even children like eating chicken this way.-Mrs. Robert Trygg, Duluth, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil. , Pour into a greased 11x7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender. , Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives.
Nutrition Facts : Calories 431 calories, Fat 16g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 969mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
SPANISH STEAK OR SPANISH CHICKEN
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
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
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
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.
SMOKY SPANISH CHICKEN
After enjoying a similar dish at a Spanish tapas restaurant, my husband and I were eager to make our own version of this saucy chicken at home. If I want to make it extra healthy, I remove the skin from the chicken after browning. -Ryan Haley, San Diego, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients; rub over chicken., Place a large skillet over medium heat. Add chicken, skin side down. Cook until browned, 4-5 minutes per side; remove from pan. Remove all but 1 tablespoon drippings from pan., In drippings, saute mushrooms and 1/2 cup green onions over medium heat until tender, 1-2 minutes. Stir in tomatoes. Add chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 170°, 10-12 minutes. Top with remaining green onions.
Nutrition Facts : Calories 272 calories, Fat 15g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 646mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.
SPANISH-STYLE CHICKEN
Sherry vinegar, paprika, green olives,and jarred piquillo peppers provide Spanish flair for this deeply flavorful braise. It starts with a whole chicken cut into pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Season chicken on both sides with salt and paprika. Heat an ovenproof 12-inch skillet or shallow braising pan over medium-high heat. Swirl in oil. Working in 2 batches, add chicken to pan and cook until well browned, about 2 minutes on each side, adding more oil as needed. Transfer chicken as it is browned to a plate.
- Reduce heat to low and stir in garlic, then tomato paste, scraping up browned bits in pan with a wooden spoon. Return chicken to skillet, increase heat to high, and pour in vinegar. Boil, stirring, until reduced to a glaze.
- Stir in broth and bring to a boil. Add peppers and olives. Transfer to oven and braise until a thermometer inserted into thickest part of breast (do not touch bone) reaches 160 degrees and liquid is reduced by half, 20 to 25 minutes. Garnish with parsley.
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