Calabaza Con Pollo (Calabaza Squash and Chicken)

Chicken thighs simmer with corn, calabaza squash, and other veggies in a zesty tomato sauce for this Mexican main dish.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 378 Calories

Ingredients

• 1 tablespoon salt
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can whole kernel corn, drained
• 2 teaspoons ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon ground cumin
• 1 medium yellow onion, chopped
• 1 medium zucchini, cubed
• 1 medium tomato, chopped
• 3 pounds skinless, boneless chicken thighs
• 1 calabaza squash, peeled and cut into 1 1/2-inch cubes
• 1 medium yellow squash, cubed

Recipe Instructions

Step 1

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.

Step 2

Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.

Step 3

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.

Step 4

Cover the pan and let simmer over medium heat, 20 to 30 minutes.