Cynthia's StoryThis is a wonderful chicken and vegetable dish that I grew up with in Texas. I love the way my mother cooks so I asked her for the recipe but of course she grew up not using measuring utensils so this recipe is my interpretation of her recipe. Also, I used three squash varieties just because. I believe it is healthy, apart from the salt and very filling. This is a great dish when partnered with rice, beans and tortilla's.
Before editing the recipe please try it as the recipe calls then you can decide from there. I hope you enjoy this.
chicken thighs, skinless and boneless
green calabaza squash
15 oz. canned whole kernal corn (drain juice)
8 oz. tomato sauce
5In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.