Calabaza Con Pollo (Calabaza Squash and Chicken)

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 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

Directions

1. Bring a large pot of water to a boil and add the chicken thighs. Continue boiling until the chicken is no longer pink in the center and the juices run clear, about 15-20 minutes. An instant-read thermometer inserted into the center should read at least 165F (74C). Drain, reserving 2 cups of the broth. Shred or chop the chicken and set aside.
2. In a separate bowl, mix together the salt, garlic powder, cumin, and black pepper. Set aside.
3. Heat the olive oil in a large pan over medium-high heat. Add the calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until the vegetables are tender, about 10 minutes.
4. Add the drained corn, followed by the tomato sauce, the spice mixture, and the chicken. Pour in the reserved 2 cups of chicken broth. Stir well to combine.
5. Cover the pan and let simmer over medium heat for 20 to 30 minutes, allowing the flavors to meld together.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.