Pollo Con Calabaza
Discover the comforting flavors of *Pollo Con Calabaza*, a vibrant and hearty Mexican-inspired dish that combines tender, golden-browned chicken thighs with the natural sweetness of calabaza squash. Simmered in a rich tomato-based sauce infused with aromatic spices like cumin, smoked paprika, and oregano, this one-pot meal is as nourishing as it is flavorful. Perfect for weeknight dinners or casual gatherings, this dish delivers a balanced combination of protein and vegetables with just the right amount of warmth and zest. Serve it alongside fluffy rice, rustic tortillas, or crusty bread to soak up the savory broth, and don't forget a sprinkle of fresh cilantro for a refreshing finish. With a quick 15-minute prep and simmered to tender perfection in under an hour, *Pollo Con Calabaza* is a comforting classic that will delight your taste buds and elevate your dinner rotation.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium roma tomatoes, diced
- 4 cups calabaza squash, peeled and cubed
- 1.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with half of the salt and black pepper.
Sear the chicken thighs in the pot for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
In the same pot, add the diced onions and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes, cumin, oregano, smoked paprika, and the remaining salt and pepper. Stir well to incorporate the spices.
Return the chicken to the pot, nestling it into the tomato mixture.
Add the cubed calabaza squash and pour in the chicken broth. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the chicken is fully cooked and tender.
Taste and adjust seasoning if needed.
Garnish with chopped cilantro, if desired, and serve warm with rice, tortillas, or bread.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 46.8 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5157 mg | 110% | |
*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.
