RCI-MT.004.0108.001
Calabaza con Pollo (Chicken and Squash)
Calabaza con Pollo (Chicken and Squash) from the Recidemia collection
Prep5 min
Cook360 min
Total365 min
Servings4
Difficultyintermediate
Ingredients
- Chicken1 unitcut in small pieces
- 3 unit
- Mexican Squash2 Mediumdiced
- t cumin seed1/2 unitmashed
- garlic1-2 clovesmashed
- 1/4 unit
- Onion1 unitchopped
- C tomato sauce (or 1 C stewed tomato)1/2 unit
- bell pepper1 Smallsliced
- 1 1/2 unit
- of Frozen Corn or Fresh if available16 ounces
- of tomato flavored Chicken Buillion1 tsp
Method
1
Heat oil in a large skillet or Dutch oven over medium-high heat. Season the chicken pieces with black pepper and add to the hot oil, cooking until browned on all sides, approximately 5-7 minutes per batch if needed.
2
Remove chicken from the skillet and set aside on a plate. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes, stirring occasionally.
3
Add the mashed garlic and mashed cumin seed to the onion, stirring constantly for about 1 minute until fragrant.
4
Pour in the tomato sauce and chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the tomato flavored chicken bouillon.
5
Return the browned chicken to the skillet and bring the mixture to a simmer. Add the diced Mexican squash and sliced bell pepper, stirring to combine.
6
Reduce heat to medium-low and simmer for 20-25 minutes until the squash is nearly tender and the chicken is cooked through.
7
Stir in the corn and cook for an additional 5 minutes until heated through and the squash is completely tender.
8
Taste and adjust seasonings with additional cumin, black pepper, or salt as needed before serving.