Calabaza Con Pollo Calabaza Squash And Chicken Food

CALABAZA CON POLLO

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.

POLLO CON CALABAZA

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.

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

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.

CHICKEN WITH TATUMA SQUASH (POLLO CON CALABACITA)

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.

CHICKEN THIGHS WITH CALABAZA SQUASH AND CORN

Steps:

• Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini; cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt; stir well.
• Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.

ROASTED CHICKEN LEGS WITH CALABAZA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
• Bake in the preheated oven for 15 minutes.
• While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
• When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.
• Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )

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.