Calabaza Con Pollo (Calabaza Squash and Chicken)
Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.
skinless, boneless chicken thighs
3
pounds
salt
1
tablespoon
garlic powder
1
tablespoon
ground cumin
1
tablespoon
ground black pepper
2
teaspoons
olive oil
2
tablespoons
calabaza squash, peeled and cut into 1 1/2-inch cubes
1
zucchini, cubed
1
medium
yellow squash, cubed
1
medium
tomato, chopped
1
medium
yellow onion, chopped
1
medium
whole kernel corn, drained
1
(15 ounce) can
tomato sauce
1
(8 ounce) can
 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.
