Calabaza con pollo, or Mexican squash or zucchini with chicken, is a comforting, flavorful dish. The dish itself celebrates the simplicity of fresh ingredients.When you add all ingredients in a pot or frying pan and as they start to simmer, they release their flavors, creating a broth that is rich, savory and slightly sweet from the squash or zucchini. This dish is a staple in Mexican kitchens, and you will notice in every traditional family on their weekly or monthly menu. It’s flavorfull and amazing recipe that combines the flavors from the vegetables and chicken meat. You can also swap the chicken meat with turkey breasts diced into smaller pieces.
This one-pot meal is versatile and adaptable, making it a perfect fit for busy weeknights or leisurely weekend meals. It’s healthy and satisfying, with the vegetables adding both texture and a pop of color. The calabaza becomes tender and soaks up the flavors of the broth while the chicken is cooked until perfectly juicy and flavorful. You can serve this dish with some white wine or a delicious rose wine well chilled.
Why do I love this recipe?
Firstly, my mom used to make it a lot and it always reminds me of her. It’s a simple, wholesome dish that highlights the fresh flavors of vegetables and chicken, making perfect weeknight meal for the whole family.
Variations on the recipe?
To make it more delicious or change and add your own twist to it you can:
Want to save this recipe?
- Add potatoes, some corn (from the cob) or canned corn, and diced bell pepper for extra freshness.
- You can add diced zucchini instead of clabaza
- to spice the dish up with some heat from diced jalapenos and chilis.
Serving suggestions?
Serve with warm tortillas, rice, and a sprinkle of fresh cilantro. A side of sliced avocado or lime wedges adds extra flavor.
Storage and freezing:
If you happen to have some leftovers you can store them in the fridge for up to 3 days in an airtight container. Freeze for up to 2 months. Thaw well before serving and you can warm it on stovetop, in microwave or just in the oven at 350 F or 177 C degrees for about 10 minutes.
Calabaza Con Pollo
Ingredients
- 1 15 ounce can whole kernel corn (drained)
- 1 8 ounce can tomato sauce
- 1 calabaza squash
- 1 tablespoon salt
- 1 Tomato
- 1 yellow onion
- 1 yellow squash
- 1 zucchini
- 2 -3 lbs chicken thighs or whatever you like but I don’t recommend breast
- 2 tablespoons cooking oil
- 2 teaspoons black pepper
- 3 teaspoons cumin
- 3 teaspoons garlic powder
Instructions
- Wash the chicken thoroughly and boil until fully cooked. Once done, set the chicken aside to cool.
- Wash the squash, then cut it into cubes and set it aside.
- Wash the tomato, cut it into cubes, and set it aside.
- Cube the onion and set it aside.
- In a small bowl, mix together salt, pepper, garlic powder, and cumin. Set aside.
- In a large pan, heat 2 tablespoons of cooking oil over medium-high heat. Add the cubed tomato, squash, and onion.
- Sauté for about 10 minutes, or until the vegetables are tender and well-cooked.
- Add the drained corn to the pan.
- Stir in the tomato sauce.
- Add the dry spice mixture and mix everything together.
- Shred or chop the cooked chicken, then add it to the pan.
- Pour in 2 cups of chicken broth (from the chicken boil) and gently stir to combine all the ingredients.
- Cover the pan and let the mixture simmer on medium heat for 20-30 minutes, allowing the flavors to meld.
- Serve hot and enjoy!
