Spanish Steak or Spanish Chicken
Juicy, flavorful, and irresistibly aromatic, Spanish Steak or Spanish Chicken is a one-pan wonder that brings the vibrant tastes of Spain to your dinner table. This versatile recipe features your choice of tender steak or bone-in chicken, seared to golden perfection before being simmered in a rich, smoky tomato-based sauce infused with paprika, oregano, garlic, and a hint of optional smoked paprika. Sweet red bell peppers, briny green olives, and a sprinkle of fresh parsley add layers of bold, Mediterranean-inspired flavor. Perfect for an easy yet impressive weeknight meal, this dish pairs beautifully with crusty bread, fluffy rice, or roasted vegetables. Ready in just under an hour, it’s comfort food with an international flair that will leave your guests raving! Keywords: Spanish Steak, Spanish Chicken, Mediterranean flavors, smoky tomato sauce, one-pan recipe.
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Recipe Information
Ingredients
- 4 pieces steak or chicken (bone-in thighs or breasts)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large red bell pepper, sliced
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 0.5 teaspoon smoked paprika (optional)
- 1 teaspoon dried oregano
- 14 ounces canned chopped tomatoes
- 1 cup chicken or beef stock
- 0.5 cup pitted green olives
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Season the steak or chicken pieces generously with salt and black pepper on both sides.
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Sear the steak or chicken pieces for 2-3 minutes per side until golden brown. Remove them from the pan and set aside.
In the same pan, add the chopped onion and sauté for 3-4 minutes until softened.
Add the sliced red bell pepper and cook for another 2 minutes, then stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the paprika, smoked paprika (if using), and dried oregano over the vegetables. Stir well to coat.
Pour in the canned chopped tomatoes and chicken or beef stock. Stir to combine, scraping the bottom of the pan to release any browned bits.
Return the seared steak or chicken to the pan, nestling them into the sauce. Bring the mixture to a simmer.
Cover the pan with a lid and reduce the heat to low. Simmer for 35-40 minutes, flipping the meat halfway through, until the sauce thickens and the meat is tender.
Optional: Add the green olives during the last 10 minutes of cooking for a briny kick.
Taste and adjust seasoning with more salt and black pepper if needed.
Sprinkle the dish with fresh parsley before serving.
Serve hot with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
2341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 540 mg | 180% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 25.3 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 296 mg | 23% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3693 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
