Chicken Thighs with Calabaza Squash and Corn

A one-dish Mexican classic, combining fajita-seasoned chicken, 3 squashes including calabaza, onion, tomato, corn, and seasonings. Best of all, it's fast, cheap, easy to make, and is even better as leftovers! Serve with refried beans, rice, avocado slices, and tortillas.

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

Ingredients

• 1 teaspoon salt
• ⅓ cup water
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• 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
• ½ teaspoon cayenne pepper
• 2 teaspoons salt, or to taste
• 1 large sweet onion, chopped
• 2 teaspoons freshly ground black pepper
• ½ teaspoon liquid smoke flavoring
• ¼ cup lime juice
• 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

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.