SWAG CHICKEN RECIPES

Name: Saag Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 3 lbs skinless chicken pieces, cubed; 4 tablespoons oil; 48 ounces spinach, washed & chopped; 1/4 cup water; 3 tablespoons oil; 1 inch gingerroot, minced; 5 garlic cloves, minced; 2 large onions (minced or extremely finely chopped); 1 (400 g) can crushed tomatoes; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 2 whole cloves; 2 big cardamom pods; 1 tablespoon water; 4 tablespoons milk; 1 teaspoon garam masala; 2 tablespoons butter

SAAG CHICKEN RECIPE - FOOD.COM

Saag Chicken Recipe - Food.com image

I searched high and low for this recipe before coming across it on askpalakkad.com. It was so good I must share it with you to save the hassle of trying to find it yourself! This truly is delicious!! Add a few cardamom seeds to the rice for a truly authentic Indian taste! Note: This is quite spicy. If you do not like spicy food, adjust the amount of cayenne pepper (e.g. 1/4 tsp cayenne).

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

3 lbs skinless chicken pieces, cubed
4 tablespoons oil
48 ounces spinach, washed & chopped
1/4 cup water
3 tablespoons oil
1 inch gingerroot, minced
5 garlic cloves, minced
2 large onions (minced or extremely finely chopped)
1 (400 g) can crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
2 whole cloves
2 big cardamom pods
1 tablespoon water
4 tablespoons milk
1 teaspoon garam masala
2 tablespoons butter

Steps:

Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside.
Put the spinach in a pot, add 1/4C water.
Bring to the boil and remove from heat.
When cool, grind very well (almost to a paste) in blender and set aside.
Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions.
Fry until lightly brown.
Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom.
Sprinkle with 1 tbs water.
Cook for 10 minutes on a low heat.
Add chicken and milk to the pan.
Simmer until the chicken is tender (about 10 minutes).
Add spinach and garam masala to the pan.
Cook until spinach starts sticking to the pan (about 15 minutes).
Remove from heat, add butter and cover until ready to serve with rice.

Nutrition Facts : Calories 599.3, FatContent 36.7, SaturatedFatContent 8.6, CholesterolContent 120.8, SodiumContent 870.9, CarbohydrateContent 29.8, FiberContent 11.4, SugarContent 4.7, ProteinContent 44.8

HOW TO MAKE CHICKEN TOSTADAS | HIDDEN VALLEY® RANCH

How to Make Chicken Tostadas | Hidden Valley® Ranch image

How to Make Chicken Tostadas

Provided by Hidden Valley

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 4

Number Of Ingredients 10

Ingredients

6 tostada shells
¾ cup sour cream
1 tablespoon Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
3 cups leftover chicken
¾ cup refried beans
½ head iceberg lettuce
1 avocado
salsa
sour cream
fresh cilantro

Steps:

Lay tostada shells on a work surface. Mix sour cream, seasoning mix and chicken together and set aside.
Spread about 2 tablespoons of refried beans on each. Top each with the chicken, some shredded lettuce, avocado slices, salsa and sour cream or Hidden Valley® Ranch Spicy Secret Sauce.
If desired, garnish with fresh cilantro. Serve immediately.

Nutrition Facts : Calories 0

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