Chicken Thighs with Calabaza Squash and Corn

This Mexican-inspired, one-dish meal is packed with fajita-seasoned chicken thighs, calabaza squash, veggies, and spices.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 335 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1 tablespoon garlic powder
• 1 cup chicken broth
• 1 tablespoon ground cumin
• 4 cloves garlic, crushed
• 2 teaspoons soy sauce
• 2 teaspoons salt, or to taste
• 1 large sweet onion, chopped
• 2 teaspoons freshly ground black pepper
• 1 medium zucchini, cubed
• 1 (16 ounce) package frozen corn
• 1 medium tomato, chopped
• 1 medium yellow squash, cubed
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 Calabaza
• 0.5 teaspoon ground black pepper
• 0.33333334326744 cup water
• 0.5 teaspoon cayenne pepper
• 0.25 cup lime juice
• 0.5 teaspoon liquid smoke flavoring

Recipe Instructions

Step 1

Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

Step 2

Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.

Step 3

Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.

Step 4

Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.