Chicken with Mexican Squash

Name: Chicken with Mexican Squash (Calabaza con Pollo)
Cuisine: Mexican
Ingredients: 1 tablespoon plus 1½ teaspoons olive oil; 6 boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces; 1 large tomato, chopped; 1 cup fresh (155 g) or frozen (135 g) corn kernels, thawed; 1 cup fresh (155 g) or frozen (135 g) corn kernels, thawed; 1 cup fresh (155 g) or frozen (135 g) corn kernels, thawed; 1 small yellow onion, chopped; ½ cup (75 g) chopped green bell pepper; 3 garlic cloves, minced; 6 Tatuma squash or zucchini, peeled and cut into 1-inch (2.5 cm) pieces; 6 Tatuma squash or zucchini, peeled and cut into 1-inch (2.5 cm) pieces; ¼ cup (60 ml) Mexican Spice Blend (Especias Mexicanas); 1½ teaspoons salt; 2 tablespoons masa harina

Calabaza con Pollo

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Tatuma squash is tender and delicious cooked with chicken or lean pork. Tomatoes, green bell peppers, and corn make this meal rich in fiber and full of vitamin C. Serve with Frijoles de Olla and fresh corn tortillas.

Ingredients

1 tablespoon plus 1½ teaspoons olive oil
6 boneless, skinless chicken thighs

Americas
Mexico
Gluten-free

Method

Heat 1½ teaspoons of the oil in a large skillet over medium heat. Cook the chicken until slightly browned, 7 to 8 minutes. Remove from the skillet and set aside.
Heat the remaining 1 tablespoon oil in the skillet. Add the tomato, corn, onion, and pepper and sauté until the onion is translucent, about 5 minutes. Add the garlic and sauté for 1 more minute.