Calabaza con Pollo (Squash with Chicken)

Cynthia Ramos Recipe

By Cynthia Ramos colnhausen

This 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.


Recipe Rating:
 1 Rating
Serves:
3-5
Prep Time:
Cook Time:

Ingredients

2-3 lb
chicken thighs, skinless and boneless
1 medium
green calabaza squash
1 medium
zucchini
1 medium
yellow squash
1 medium
yellow onion
2 Tbsp
cooking oil
1 Tbsp
salt
2 tsp
black pepper
3 tsp
garlic powder
3 tsp
cumin
1 medium
tomato
1 can(s)
15 oz. canned whole kernal corn (drain juice)
1 can(s)
8 oz. tomato sauce

Directions

1
Wash chicken and boil until cooked, set aside.
2
Wash all squash, cut into cubes, set aside.
3
Wash tomato, cut into cubes, set aside
4
Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
5
In 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.
6
Add drained can corn, tomato sauce and dry spice mixture.
7
Add chicken and 2 cups of chicken broth from the chicken boil.
8
Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!