Recipe by colnhausen
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.
Top Review by Sandra D.
I was craving calabaza so tried this recipe. I followed the recipe exactly as listed with the exception of adding chicken legs to go with the thighs. All turned out great. It was not overseasoned. Hearty meal. I ate it alone, but will try it with rice next time.
- 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
Directions See How It's Made
- 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.