Calabaza Con Pollo (Calabaza Squash and Chicken)

Name: Calabaza Con Pollo (Calabaza Squash and Chicken)
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
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

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

Recipe by mari9807

Published on April 14, 2010

closeup of a pot of tomato-based stew with slices of yellow squash and zucchini

3

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hrs 20 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

378	Calories
17g	Fat
28g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 378
% Daily Value *
Total Fat 17g	21%
Saturated Fat 4g	20%
Cholesterol 105mg	35%
Sodium 1284mg	56%
Total Carbohydrate 28g	10%
Dietary Fiber 5g	17%
Total Sugars 7g
Protein 33g
Vitamin C 28mg	138%
Calcium 80mg	6%
Iron 4mg	21%
Potassium 1078mg	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.