calabaza con pollo (squash with chicken)

Name: Calabaza con Pollo (Squash with Chicken)
Prep time: 15 min
Cook time: 50 min
Yield: 3
Cuisine: Mexican
Ingredients: 2-3 pound(s) chicken thighs, skinless and boneless; 1 medium green calabaza squash; 1 medium zucchini; 1 medium yellow squash; 1 medium yellow onion; 2 tablespoon(s) cooking oil; 1 tablespoon(s) salt; 2 teaspoon(s) black pepper; 3 teaspoon(s) garlic powder; 3 teaspoon(s) cumin; 1 medium tomato; 1 can(s) 15 oz. canned whole kernal corn (drain juice); 1 can(s) 8 oz. tomato sauce

(2 RATINGS)

120 Pinches 6 Photos

Cynthia Ramos

Pearland, TX

Updated on Jun 6, 2012

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.

Rate

prep time 15 Min

cook time 50 Min

method ---

yield 3-5 serving(s)

Ingredients

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

How To Make calabaza con pollo (squash with chicken)

Step 1

Wash chicken and boil until cooked, set aside.

Step 2

Wash all squash, cut into cubes, set aside.
Step 3

Wash tomato, cut into cubes, set aside
Step 4

Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
Step 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.
Step 6

Add drained can corn, tomato sauce and dry spice mixture.
Step 7

Add chicken and 2 cups of chicken broth from the chicken boil.
Step 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!
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