What should we cook today, Chef? Let’s do asado! Originating from the Spanish word ‘asar’, which means to grill, this Argentinian dish will bring flavours of an outdoor braai indoors. A special UCOOK Asado spice coats chicken, sided with roasted pumpkin and a pineapple & jalapeño salsa.
Asado Chicken
Asado Chicken
with pumpkin & sautéed spinach
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Asado Seasoning
- Chicken
- Chicken Stock Sachet/s
- Chicken Stock Sachets
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Garlic Clove
- Garlic Cloves
- Jalapeño Relish
- Lemon Juice
- Pumpkin Chunks
- Spinach
- Spring Onion
- Spring Onions
- Tinned Pineapple Rings
From your kitchen:
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Cooking Spray
IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachet/s in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Mix through the Asado seasoning, ½ the garlic and seasoning. Add the Chicken to the marinade. Mix and set aside.
ON TO THE Spinach
Place a pan (with a lid) over medium heat and lightly add cooking spray. Fry the remaining garlic until fragrant, 30-60 seconds (shifting constantly). Mix through the Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY Chicken
Return the pan to medium heat with more cooking spray (if needed). Remove the Chicken from the marinade, reserving the marinade in the bowl. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the spring onion (to taste) with the pineapple, the jalapeño relish (to taste), ½ the lemon juice, and seasoning. Set aside.
DINNER’S READY!
Plate up the golden Chicken, drizzled with the sauce. Serve the roasted pumpkin and sautéed spinach alongside. Place the fresh salsa on the side and drizzle with the remaining lemon juice.
IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachet/s in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Mix through the Asado seasoning, ½ the garlic and seasoning. Add the Chicken to the marinade. Mix and set aside.
ON TO THE Spinach
Place a pan (with a lid) over medium heat and lightly add cooking spray. Fry the remaining garlic until fragrant, 30-60 seconds (shifting constantly). Mix through the Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY Chicken
Return the pan to medium heat with more cooking spray (if needed). Remove the Chicken from the marinade, reserving the marinade in the bowl. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the spring onion (to taste) with the pineapple, the jalapeño relish (to taste), ½ the lemon juice, and seasoning. Set aside.
DINNER’S READY!
Plate up the golden Chicken, drizzled with the sauce. Serve the roasted pumpkin and sautéed spinach alongside. Place the fresh salsa on the side and drizzle with the remaining lemon juice.
IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachets in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Mix through the Asado seasoning, ½ the garlic and seasoning. Add the Chicken to the marinade. Mix and set aside.
ON TO THE Spinach
Place a pan (with a lid) over medium heat and lightly add cooking spray. Fry the remaining garlic until fragrant, 30-60 seconds (shifting constantly). Mix through the Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY Chicken
Return the pan to medium heat with more cooking spray (if needed). Remove the Chicken from the marinade, reserving the marinade in the bowl. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 3-4 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the spring onion (to taste) with the pineapple, the jalapeño relish (to taste), ½ the lemon juice, and seasoning. Set aside.
DINNER’S READY!
Plate up the golden Chicken, drizzled with the sauce. Serve the roasted pumpkin and sautéed spinach alongside. Place the fresh salsa on the side and drizzle with the remaining lemon juice.
IN GOES THE PUMPKIN
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
ASADO MARINADE
Dilute the stock sachets in a bowl with 150ml [200ml]|#7DA0D7 of boiling water. Mix through the Asado seasoning, ½ the garlic and seasoning. Add the Chicken to the marinade. Mix and set aside.
ON TO THE Spinach
Place a pan (with a lid) over medium heat and lightly add cooking spray. Fry the remaining garlic until fragrant, 30-60 seconds (shifting constantly). Mix through the Spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside.
JUICY Chicken
Return the pan to medium heat with more cooking spray (if needed). Remove the Chicken from the marinade, reserving the marinade in the bowl. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside.
TURN INTO A SAUCE
Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 3-4 minutes. Remove from the heat.
SALSA STEP
In a separate bowl, combine the spring onion (to taste) with the pineapple, the jalapeño relish (to taste), ½ the lemon juice, and seasoning. Set aside.
DINNER’S READY!
Plate up the golden Chicken, drizzled with the sauce. Serve the roasted pumpkin and sautéed spinach alongside. Place the fresh salsa on the side and drizzle with the remaining lemon juice.
Frequently Asked Questions
What is the preparation time for Asado Chicken?
The preparation time for Asado Chicken with pumpkin & sautéed spinach is between 25 and 40 minutes.
What is the total time required to make Asado Chicken with pumpkin & sautéed spinach?
The total time required to make Asado Chicken with pumpkin & sautéed spinach is between 40 and 55 minutes.
How many servings does Asado Chicken provide?
4 servings
What are the main ingredients in Asado Chicken?
Asado Seasoning, Chicken, Chicken Stock Sachet/s, Chicken Stock Sachets, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Jalapeño Relish, Lemon Juice, Pumpkin Chunks, Spinach, Spring Onion, Spring Onions, Tinned Pineapple Rings
What is the nutritional information of Asado Chicken?
Calories: 423, Carbs: 52 grams, Fat: grams, Protein: 44 grams, Sugar: 28 grams, Salt: 1421.6 grams
How do I prepare Asado Chicken?
DINNER’S READY!: Plate up the golden chicken, drizzled with the sauce. Serve the roasted pumpkin and sautéed spinach alongside. Place the fresh salsa on the side and drizzle with the remaining lemon juice. TURN INTO A SAUCE: Return the pan to medium heat. When hot, pour in the reserved marinade and simmer until reduced slightly, 2-3 minutes. Remove from the heat. ON TO THE SPINACH: Place a pan (with a lid) over medium heat and lightly add cooking spray. Fry the remaining garlic until fragrant, 30-60 seconds (shifting constantly). Mix through the spinach until wilted, 1-2 minutes (shifting occasionally). Remove from the pan, cover and set aside. JUICY CHICKEN: Return the pan to medium heat with more cooking spray (if needed). Remove the chicken from the marinade, reserving the marinade in the bowl. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. SALSA STEP: In a separate bowl, combine the spring onion (to taste) with the pineapple, the jalapeño relish (to taste), ½ the lemon juice, and seasoning. Set aside. ASADO MARINADE: Dilute the stock sachet/s in a bowl with 50ml [100ml]|#7DA0D7 of boiling water. Mix through the Asado seasoning, ½ the garlic and seasoning. Add the chicken to the marinade. Mix and set aside. IN GOES THE PUMPKIN: Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Lightly coat in cooking spray and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Asado Chicken?
Asado Seasoning, Chicken, Chicken Stock Sachet/s, Chicken Stock Sachets, Free-range Chicken Breast/s, Free-range Chicken Breasts, Garlic Clove, Garlic Cloves, Jalapeño Relish, Lemon Juice, Pumpkin Chunks, Spinach, Spring Onion, Spring Onions, Tinned Pineapple Rings
How many calories does Asado Chicken have?
423 calories
How much fat content does Asado Chicken have?
grams
Woolies Products in this dish
