SPICY SPINACH RECIPE RECIPES

SPICY SPINACH QUESO DIP | READY SET EAT

Spicy Spinach Queso Dip | Ready Set Eat image

This creamy spinach dip recipe gets its kick from RoTel tomatoes and its smooth, creamy texture from Velveeta and cream cheese. Velveeta® and Philadelphia® are registered trademarks of Kraft Foods, Inc. RoTel® is a registered trademark of ConAgra Foods RDM, Inc.

Provided by ReadySetEat

Total Time 15 minutes

Prep Time 5 minutes

Yield 38

Number Of Ingredients 4

Ingredients

1 pkg (10 oz each) Birds Eye® Chopped Spinach (do not thaw)
1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
1 pkg (8 oz each) Philadelphia® Cream Cheese, cut up
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained

Steps:

Place spinach in large microwaveable bowl. Microwave on HIGH 5 minutes.
Stir in remaining ingredients. Microwave on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.
Serve hot with crackers or assorted bread cubes.

Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 57

SPICY, HOT AFRICAN CHICKEN WITH SPINACH RECIPE - FOOD.COM

Spicy, Hot African Chicken With Spinach Recipe - Food.com image

For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1/4 teaspoon paprika
3 chicken bouillon cubes
12 pieces chicken (legs and thighs)
4 -6 garlic cloves
8 ounces spinach
2 tablespoons butter
4 tablespoons olive oil
4 cups water
2 tablespoons peanut butter (with sugar)

Steps:

Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
Peel garlic cloves (4-6).
Wash and dry spinach.
Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
Add chicken to pan and turn heat to medium.
Put a good sear on the chicken until it is browned.
Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
Reduce pan liquid by half. Cook until chicken is falling off the bone.
Add peanut butter, browned garlic, and paprika.
Add spinach and stir until all ingredient have integrated (10 minutes at least).
Watch it close so it doesn’t burn.
The stew should be thick when you remove it. If its runny then let it simmer until it thickens.

Nutrition Facts : Calories 261.7, FatContent 24.7, SaturatedFatContent 6.6, CholesterolContent 15.7, SodiumContent 2432.5, CarbohydrateContent 8.9, FiberContent 3.7, SugarContent 1.8, ProteinContent 5.1

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