Mexican meal with calabaza squash with chicken and vegetables. The recipe from my mother.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 pounds skinless, boneless chicken thighs
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 calabaza squash, peeled and cut into 1 1/2-inch cubes
- 1 medium zucchini, cubed
- 1 medium yellow squash, cubed
- 1 medium tomato, chopped
- 1 medium yellow onion, chopped
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
Instructions
- Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
- Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
- Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
- Cover the pan and let simmer over medium heat, 20 to 30 minutes.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 5 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 1284 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I loved this recipe! It was simple to follow and tasted delicious! I added about a half cup more cooking liquid from the chicken, and served it over brown rice. This one is definitely a keeper!
This was delicious but I would recommend backing off the salt a little if you are serving guests so they may add salt to taste. It was overly salty for my husband, but I just added a little avocado on top and it was great for me! Super easy recipe and a great way to use veggies from the garden.
My grandmother often times made us calabaza con pollo, and this recipe is pretty close to what I remember hers tasting like. Very tasty!
I followed this recipe and my family just Loves it. It’s a definite Keeper! I’ve made it Several times now and never have leftovers, even if it makes Plenty.
I made it. I just doubled the ingredients and used the receipt as the base. It made a lot and was delicious. Thanks!