CALABACITA CON POLLO RECIPES

CALABACITA CON POLLO RECIPE | MYRECIPES

Calabacita con Pollo Recipe | MyRecipes image

Calabacitarefers to a specific summer squash used in Mexican cooking, but basic summer squash works fine.

Provided by Gretchen Brown

Total Time 48 minutes

Prep Time 10 minutes

Cook Time 38 minutes

Yield 4 servings (serving size: 1 drumstick, 1 thigh, and 3/4 cup vegetable mixture)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
4 (6-ounce) chicken thighs, skinned (about 1 1/2 pounds total)
4 (4-ounce) chicken drumsticks, skinned (about 1 pound total)
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
1 small onion, chopped
2 garlic cloves, minced
2 medium squash, chopped (about 3 cups)
1?½ cups frozen whole-kernel corn, thawed
1 (14.5-ounce) can diced tomatoes, undrained

Steps:

Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 15 minutes, turning to brown on all sides.
Sprinkle cumin, salt, and pepper over chicken. Add onion and garlic; cook 2 minutes, stirring occasionally. Add squash and remaining ingredients. Cover and cook 20 minutes or until chicken is done and vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 357 calories, CarbohydrateContent 22.6 g, CholesterolContent 116 mg, FatContent 13.9 g, FiberContent 4.7 g, ProteinContent 36.9 g, SaturatedFatContent 3.4 g, SodiumContent 828 mg

CALABAZA CON POLLO RECIPE - FOOD.COM

Calabaza Con Pollo Recipe - Food.com image

This is a wonderful chicken and vegetable dish that I grew up with in Texas. I believe it is very healthy and filling. When served with mexican rice this dish is killer.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs chicken thighs (or whatever you like but I don't recommend breast)
1 calabaza squash
1 zucchini
1 yellow squash
1 tomatoes
1 yellow onion
2 tablespoons cooking oil
1 tablespoon salt
2 teaspoons black pepper
3 teaspoons garlic powder
3 teaspoons cumin
1 (15 ounce) can whole kernel corn (drained)
1 (8 ounce) can tomato sauce

Steps:

Wash chicken and boil until cooked, set aside.
Wash all the squash, cut up into cubes, set aside.
Wash tomato, cut up into cubes, set aside.
Cut onion into cubes, set aside.
Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
Add drained corn.
Add tomato sauce.
Add dry spice mixture.
Add chicken.
Add 2 cups chicken broth from chicken boil.
Gently mix all the ingredients to coat everything well.
Cover and let simmer on medium heat for approximately 20-30 minutes.

Nutrition Facts : Calories 346.5, FatContent 21.8, SaturatedFatContent 5.5, CholesterolContent 95.5, SodiumContent 1294.3, CarbohydrateContent 16.8, FiberContent 2.8, SugarContent 4.8, ProteinContent 22.7

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