SPANISH CHICKEN STEW
Spanish Chicken Stew is a comforting and healthy one-pot meal filled with rich, authentic flavor. Serve over rice or on its own for a crowd-pleasing dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or similar large, sturdy pot. Season the chicken with salt and pepper on both sides. Once the oil is hot, add the chicken thighs in a single layer. Brown for 3 to 4 minutes on each side until light golden brown, transfer to a plate. If the chicken won't all fit in a single layer, brown it in batches. The thighs do not need to be cooked all the way through.
- Reduce the heat to medium. To the Dutch oven, add 1 additional tablespoon oil. Add the onion and cook until beginning to soften and turn golden, about 4 minutes.
- Stir in the green bell pepper, red bell pepper, smoked paprika, oregano, rosemary, bay leaf, and garlic. Stir constantly for 30 seconds, just until the garlic is fragrant.
- Add the sweet potato, crushed tomatoes, and chicken broth. Increase the heat and bring to a rapid simmer. Turn the heat down to low and simmer gently for 15 minutes, stirring periodically.
- Add the olives, raisins, and reserved chicken thighs, along with any liquid that has accumulated on the plate. Partially cover the pot and let simmer 20 additional minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a cutting board. Remove and discard the bay leaf. Once the chicken is cool enough to handle, dice or shred, then return to the pot. Stir in the sherry vinegar. Continue to simmer, uncovered, for another 5 minutes. Taste and adjust seasoning (I found my stew tastes a little sweet, so I like to add a pinch of salt). Sprinkle with parsley. Serve with rice or other grains or bread.
Nutrition Facts : ServingSize 1 (of 4); about 1 3/4 cups without rice, Calories 479 kcal, Carbohydrate 42 g, Protein 41 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 162 mg, Fiber 9 g, Sugar 15 g
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 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.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
- Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
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