calabaza con pollo

Name: Calabaza con Pollo
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: - cooking oil; 4 - chicken breast, boned and cut in 2 inch pieces; - salt and black pepper, to taste; - garlic powder, to taste; 4 medium zucchini, ( 5 to 7 inces long) sliced 1/2 thick and quartered; 1/2 medium onion, diced; 2 medium tomatoes, diced; 1 (16) ounce(s) whole kernal corn

9 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 15, 2014

For those of you that don't speak Spanish this is just Chicken with Squash. What makes it different is that you use all Farm Fresh ingredients.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield Serves 4 to 6

Ingredients

- cooking oil
4 - chicken breast, boned and cut in 2 inch pieces
- salt and black pepper, to taste
- garlic powder, to taste
4 medium zucchini, ( 5 to 7 inces long) sliced 1/2 thick and quartered
1/2 medium onion, diced
2 medium tomatoes, diced
1 (16) ounce whole kernal corn

How To Make calabaza con pollo

Step 1

In a large skillet, pour a thin layer of oil. Cook the chicken pieces over medium heat for about 10 minutes. season with salt, pepper, and garlic powder to taste.

Step 2

Add the zucchini pieces and cook with the chicken for a couple of minutes.
Step 3

Add the onion and let it brown. Add the tomatoes and combine with the rest of the ingredients in the skillet.
Step 4

Add the corn with the water in the can to the other ingredients. Cover and simmer for about 20 to 30 minutes.
Step 5

This dish should remain somewhat soupy when done. If drying, add 1/4 cup water. You will know it's done when the inside of the zucchini turns light green.
Step 6

The dish can be served as a main course or side dish.
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