Chicken With Tatuma Squash Pollo Con Calabacita Recipes
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
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
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