Best Chicken With Tatuma Squash Pollo Con Calabacita Recipes
CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)
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
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 (SQUASH WITH CHICKEN)
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
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!
CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )
After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.
Provided by SusieQusie
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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 if needed, the oregano, and pepper.
- Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.
Nutrition Facts : Calories 773.1, Fat 56.8, SaturatedFat 14.1, Cholesterol 212.8, Sodium 789.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 54.7
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.
Provided by Aquaria
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h5m
Yield 8
Number Of Ingredients 23
Steps:
- 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.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- 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.
- Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 31.3 g, Cholesterol 70.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 24 g, SaturatedFat 3.2 g, Sodium 1317.7 mg, Sugar 8 g
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