CALABAZA CON POLLO (SQUASH WITH CHICKEN)
This is a wonderful chicken and vegetable dish that I grew up with in Texas. I love the way my mother cooks so I asked her for the recipe but of course she grew up not using measuring utensils so this recipe is my interpretation of her recipe. Also, I used three squash varieties just because. I believe it is healthy, apart...
Provided by Cynthia Ramos
Time 1h5m
Number Of Ingredients 13
Steps:
- 1. Wash chicken and boil until cooked, set aside.
- 2. Wash all squash, cut into cubes, set aside.
- 3. Wash tomato, cut into cubes, set aside
- 4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
- 5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
- 6. Add drained can corn, tomato sauce and dry spice mixture.
- 7. Add chicken and 2 cups of chicken broth from the chicken boil.
- 8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!
CHICKEN FAJITAS WITH SUMMER SQUASH
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Puree the garlic, 1/2 cup cilantro, the thyme, the chopped jalapenos, 1/3 cup olive oil, the honey, lime juice and 1 teaspoon each salt and pepper in a food processor until smooth. Put the chicken in a large resealable plastic bag. Add the marinade; seal the bag and toss to coat. Refrigerate 30 minutes to 2 hours.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add the zucchini and cook, stirring occasionally, until tender and lightly browned, about 3 minutes; season with salt. Transfer to a plate.
- Add the scallions to the skillet and cook, stirring, until charred, about 2 minutes. Remove from the heat. Add the tomato, the sliced jalapeno and the remaining 1/4 cup cilantro; return the zucchini to the skillet, season with salt and toss. Cover to keep warm.
- Preheat a grill to medium high and brush the grates with olive oil. Remove the chicken from the marinade and grill until cooked through, 5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
- Warm the tortillas as the label directs. Slice the chicken and season with salt. Serve on the tortillas with the zucchini mixture. Serve with lime wedges.
CHICKEN WITH TATUMA SQUASH (POLLO CON CALABACITA)
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)
Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.
Provided by mari9807
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g
CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )
After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.
Provided by SusieQusie
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
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 if needed, the oregano, and pepper.
- Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.
Nutrition Facts : Calories 773.1, Fat 56.8, SaturatedFat 14.1, Cholesterol 212.8, Sodium 789.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 54.7
POLLO FAJITAS
Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.
Provided by Teresa C. Rouzer
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
- Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 5.7 g, Cholesterol 113 mg, Fat 8.3 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 1.8 g, Sodium 343.6 mg, Sugar 2 g
CALABAZA CON POLLO
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.
Provided by colnhausen
Categories Chicken Thigh & Leg
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
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