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

How to Make Calabaza con Pollo (Squash with Chicken)


  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!

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