Recipes Meat and Poultry Chicken Chicken Thigh Recipes Chicken Thighs with Calabaza Squash and Corn Be the first to rate & review! 0 Photos 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. Recipe by Aquaria Published on September 7, 2011 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 45 mins Additional Time: 2 hrs Total Time: 3 hrs 5 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients Marinade: ⅓ cup water ¼ cup lime juice 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon salt ½ teaspoon liquid smoke flavoring ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 tablespoon vegetable oil 1 large sweet onion, chopped 1 Calabaza 1 medium yellow squash, cubed 1 medium zucchini, cubed 1 (16 ounce) package frozen corn 1 (8 ounce) can tomato sauce 1 cup chicken broth 1 medium tomato, chopped 1 tablespoon garlic powder 1 tablespoon ground cumin 2 teaspoons freshly ground black pepper 2 teaspoons salt, or to taste Directions 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. Cook's Notes: It's important not to use chicken breasts in this recipe, because they're not moist enough. I use H-E-B's(R) pre-mixed fajita thighs (it goes on sale at least once a month). The marinade recipe is "Fajita Marinade I" from this site. Another zucchini can be used instead of a calabaza squash. Use either baby white and yellow corn or sweet corn. Editor's Note: Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. I Made It Print Nutrition Facts (per serving) 335 Calories 15g Fat 31g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 335 % Daily Value * Total Fat 15g 19% Saturated Fat 3g 16% Cholesterol 71mg 24% Sodium 1318mg 57% Total Carbohydrate 31g 11% Dietary Fiber 5g 19% Total Sugars 8g Protein 24g Vitamin C 34mg 171% Calcium 81mg 6% Iron 3mg 18% Potassium 1066mg 23% * 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. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved