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
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

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!