Calabaza con Pollo (Squash with Chicken)

Cynthia Ramos


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.

★★★★★ 1 vote
15 Min
50 Min


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


1Wash chicken and boil until cooked, set aside.
2Wash all squash, cut into cubes, set aside.
3Wash tomato, cut into cubes, set aside
4Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
5In 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.
6Add drained can corn, tomato sauce and dry spice mixture.
7Add chicken and 2 cups of chicken broth from the chicken boil.
8Gently 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!