Best Calabaza Con Pollo Calabaza Squash And Chicken Recipes

CALABAZA CON POLLO (SQUASH WITH CHICKEN)

Calabaza con Pollo (Squash with Chicken) image

This is a wonderful chicken and vegetable dish that I grew up with in Texas. I love the way my mother cooks so I asked her for the recipe but of course she grew up not using measuring utensils so this recipe is my interpretation of her recipe. Also, I used three squash varieties just because. I believe it is healthy, apart...

Provided by Cynthia Ramos

Time 1h5m

Number Of Ingredients 13

Ingredients

2-3 lb chicken thighs, skinless and boneless
1 medium green calabaza squash
1 medium zucchini
1 medium yellow squash
1 medium yellow onion
2 Tbsp cooking oil
1 Tbsp salt
2 tsp black pepper
3 tsp garlic powder
3 tsp cumin
1 medium tomato
1 can(s) 15 oz. canned whole kernal corn (drain juice)
1 can(s) 8 oz. tomato sauce

Steps:

1. Wash chicken and boil until cooked, set aside.
2. Wash all squash, cut into cubes, set aside.
3. Wash tomato, cut into cubes, set aside
4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
6. Add drained can corn, tomato sauce and dry spice mixture.
7. Add chicken and 2 cups of chicken broth from the chicken boil.
8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

Ingredients

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
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

Steps:

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.
Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
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.
Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g

CALABAZA CON POLLO

Calabaza Con Pollo 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.

Provided by colnhausen

Categories Chicken Thigh & Leg

Time 50m

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.

CHICKEN WITH TATUMA SQUASH (POLLO CON CALABACITA)

Chicken with Tatuma Squash (Pollo con Calabacita) image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/4 cup vegetable oil
One 2 1/2- to 3-pound fryer chicken, cut into 8 to 10 pieces
Salt
4 tatuma squash, halved, seeded, and cut into 1-inch cubes, (see Cook's Note)
4 tomatoes, halved and sliced
1/2 onion, sliced
2 cloves garlic, finely chopped
4 to 5 whole serrano chiles, optional
1 1/2 teaspoons to 1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large skillet over medium heat. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
Add the squash, tomatoes, onion, garlic, and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.