RCI-SP.004.0280.001
Spanish Steak or Spanish Chicken
This is great to have, really can be spicy according to how hot the rotele you put in and the chopped jalapenos. But tastes great on mashed potatoes..
Prep30 min
Cook15 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- lbs Steak2 1/2 unittenderized, cut into single serving sizes or 4 boneless Chicken breasts, cut into single serving sizes
- (15 ounces) cans tomatoes2 unitcrushed (1 Mexican Style like Rotele and 1 Regular tomatoes)
- 1 unit
- bell peppers1/2 cupchopped
- onions1/2 cupChopped
- jalapeno1-2 unitseeded, chopped (if desired)
Method
1
Heat a large skillet or Dutch oven over medium-high heat until hot. Place the tenderized steak pieces (or chicken breasts) in the skillet and sear for 2-3 minutes per side until lightly browned, then remove and set aside.
2
In the same skillet, add the chopped onions and bell peppers, stirring frequently until the vegetables soften and become fragrant, about 5 minutes.
3
Add the seeded and chopped jalapeños (if using) to the skillet and stir for 1 minute to release their flavors.
4
Pour both cans of crushed tomatoes (Mexican-style and regular) and the tomato sauce into the skillet with the vegetables. Stir well to combine.
5
Return the seared steak (or chicken) to the skillet, nestling the pieces into the sauce. Bring the mixture to a gentle simmer.
6
Reduce heat to medium-low and simmer uncovered for 35-40 minutes for steak or 30-35 minutes for chicken, until the meat is tender and cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
7
Taste the sauce and adjust seasoning as needed. Serve the meat over rice, with crusty bread, or with potatoes, spooning the flavorful tomato sauce generously over each portion.