For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the vegetable mixture while sautéing. Feel free to substitute other types of squash, such as butternut or acorn squash, if calabaza is unavailable. Serve with warm tortillas, rice, or a dollop of sour cream or Mexican crema for added richness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop overnight!
Calabaza Con Pollo (Calabaza Squash and Chicken)
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 20 mins
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SERVING8 People
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VIEWS33
A vibrant and comforting Mexican-inspired dish featuring tender chicken and a medley of squash, simmered in a rich, flavorful broth. This hearty stew is a celebration of autumnal flavors, perfect for a cozy weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol105 mg
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Fiber5 g
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Protein33 g
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Saturated Fat4 g
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Sodium1284 mg
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Sugar7 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot, bring water to a rolling boil. Gently add chicken thighs. Continue to boil until cooked through, about 15-20 minutes, ensuring no pink remains and juices run clear. The internal temperature should reach 165°F (74°C). Reserve 2 cups of broth, then drain the chicken and set aside to cool slightly. Shred or chop the cooked chicken.
02 Step
Recipe View In a small bowl, create a fragrant spice blend by combining the salt, garlic powder, cumin, and black pepper. Set aside for later use.
03 Step
Recipe View In a large, heavy-bottomed pan or Dutch oven, heat olive oil over medium-high heat. Introduce the calabaza squash, zucchini, yellow squash, tomato, and onion. Sauté, stirring frequently, until the vegetables begin to soften and become slightly tender, approximately 10 minutes.
04 Step
Recipe View Stir in the drained corn, followed by the tomato sauce and the reserved spice mixture. Add the shredded or chopped chicken and pour in the reserved 2 cups of chicken broth. Stir well to combine all ingredients.
05 Step
Recipe View Cover the pan, reduce heat to medium-low, and allow the stew to gently simmer for 20-30 minutes, or until the squash is completely tender and the flavors have melded together beautifully.
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Zula Schroedergulgowski
Apr 14, 2025The squash was perfectly tender, and the chicken was so flavorful. I will definitely be making this again.
Belle Auer
Apr 13, 2025I added a can of diced tomatoes and a little bit of chili powder for extra flavor. It turned out great!
Eliza Spencer
Apr 5, 2025This recipe is amazing! My family loved it, and it's so easy to make.
Diego Skiles
Mar 4, 2025I couldn't find calabaza squash, so I used butternut squash instead, and it worked perfectly.