Calabaza Con Pollo
Bring the comforting flavors of traditional Latin cooking to your table with this hearty Calabaza Con Pollo recipe. Tender, juicy chicken thighs are simmered with vibrant calabaza squash (or zucchini for a convenient substitute), sweet roma tomatoes, and aromatic onions and garlic. A perfectly balanced blend of cumin, paprika, and oregano infuses the dish with warm, earthy spices, while a rich chicken broth brings everything together in a flavorful stew. This one-pot wonder is easy to prepare in under an hour, making it an ideal choice for busy weeknights or relaxed family dinners. Serve it steaming hot with a sprinkle of fresh cilantro for a pop of color and added freshness. Healthy, wholesome, and packed with flavor, this Calabaza Con Pollo is sure to delight! Perfect for fans of chicken stew, squash recipes, and Latin-inspired dishes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 medium calabaza squash (or zucchini as a substitute)
- 4 medium roma tomatoes
- 1 medium onion
- 3 cloves garlic cloves
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces. Season with a pinch of salt and pepper, and set aside.
Slice the calabaza squash into half-moon pieces. Dice the tomatoes and onion, and mince the garlic cloves.
In a large pot or skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced tomatoes, and cook for 5 minutes, allowing the tomatoes to break down and release their juices.
Add the cumin, paprika, oregano, salt, and black pepper to the pot, stirring to combine the spices with the tomato mixture.
Pour in the chicken broth, and return the browned chicken to the pot. Bring it to a simmer and let it cook for 15 minutes.
Add the sliced calabaza squash to the pot, gently mixing it into the stew. Cook for an additional 10 minutes, or until the squash is tender but not mushy.
Taste and adjust seasoning if needed. Serve hot, garnished with freshly chopped cilantro if desired.
Nutrition Facts
Calories |
392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 857 mg | 37% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 10.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1075 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
