Calabacita con Pollo

Calabacita con Pollo Recipe
Oxmoor House
Calabacita refers to a specific summer squash used in Mexican cooking, but basic summer squash works fine.

Yield:

4 servings (serving size: 1 drumstick, 1 thigh, and 3/4 cup vegetable mixture)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 38 Minutes

Nutritional Information

Calories 357
Caloriesfromfat 35 %
Fat 13.9 g
Satfat 3.4 g
Protein 36.9 g
Carbohydrate 22.6 g
Fiber 4.7 g
Cholesterol 116 mg
Iron 2.9 mg
Sodium 828 mg
Calcium 60 mg

Ingredients

2 teaspoons olive oil
4 (6-ounce) chicken thighs, skinned (about 1 1/2 pounds total)
4 (4-ounce) chicken drumsticks, skinned (about 1 pound total)
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 small onion, chopped
2 garlic cloves, minced
2 medium squash, chopped (about 3 cups)
1 1/2 cups frozen whole-kernel corn, thawed
1 (14.5-ounce) can diced tomatoes, undrained

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 15 minutes, turning to brown on all sides.

2. Sprinkle cumin, salt, and pepper over chicken. Add onion and garlic; cook 2 minutes, stirring occasionally. Add squash and remaining ingredients. Cover and cook 20 minutes or until chicken is done and vegetables are tender, stirring occasionally.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
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