Calabaza con Pollo (Squash with Chicken)

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


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

The Cook

Cynthia Ramos Recipe
Lightly Salted
Pearland, TX (pop. 91,252)
Member Since Apr 2012
Cynthia's notes for this recipe:
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.
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Wash chicken and boil until cooked, set aside.
Wash all squash, cut into cubes, set aside.
Wash tomato, cut into cubes, set aside
Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
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.
Add drained can corn, tomato sauce and dry spice mixture.
Add chicken and 2 cups of chicken broth from the chicken boil.
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!

1 comment

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user Shirley Castillo/Vanderau SAV - Jun 6, 2012
This is like the one my aunt makes but she uses pork..I will have to try this..Thank you for sharing ..

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