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Calabaza Con Pollo (Calabaza Squash and Chicken)
Calabaza Con Pollo (Calabaza Squash and Chicken)
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Mexican-style Chicken and Vegetable Stew with Zesty Tomato Sauce is a flavorful dish with chicken thighs, corn, and squash.
Ingredients:
  • 3 pounds skinless, boneless chicken thighs
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 2 teaspoons ground black pepper
  • 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:
  • 1. Bring a generous pot of water to a vigorous boil and gently add chicken thighs. Boil until fully cooked and no longer pink in the centers, about 15-20 minutes. Make sure the juices run clear and an instant-read thermometer registers at least 165 degrees F (74 degrees C). Reserve 2 cups of the flavorful broth. Shred or finely chop the tender chicken and keep it aside.
  • Combine salt, garlic powder, cumin, and black pepper in a bowl and let it sit.
  • In a large pan over medium-high heat, heat olive oil. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Sauté until tender, about 10 minutes. Stir in corn, tomato sauce, dry spices, and chicken. Pour in 2 cups of reserved chicken broth. Mix everything together thoroughly.
  • Simmer, covered, over medium heat for 20-30 minutes.

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