Calabazaconpollo Recipes

Steps:

• 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.

Steps:

• Wash and cut off ends of squash, peel and cut into cubes.
• Measure out spices -- add a little water and put aside.
• Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes.
• Add squash cubes, spices and diced tomato.
• Cover and simmer for 30 to 40 minutes stirring occasionally.
• Add drained corn.
• Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken.
• Enjoy.

Steps:

• Heat the oil in a large skillet over medium heat. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
• Add the squash, tomatoes, onion, garlic, and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.

Steps:

• Make soup:
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
• Prepare corn relish while soup simmers:
• Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
• Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
• Finish soup:
• Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
• Divide soup among bowls and gently stir 1/4 cup corn relish into each.

Steps:

• 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.