3w Calabacita Con Pollo Recipes

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.

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.

Steps:

• 1. Wash chicken and boil until cooked, set aside.
• 2. Wash all squash, cut into cubes, set aside.
• 3. Wash tomato, cut into cubes, set aside
• 4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
• 5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
• 6. Add drained can corn, tomato sauce and dry spice mixture.
• 7. Add chicken and 2 cups of chicken broth from the chicken boil.
• 8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!

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.

Steps:

• Mix the oil into the diced meat. Brown it in batches in a stew pot.
• In a food processor, finely chop the garlic, onions and chiles.
• Sift Dry Ingredients over the frying meat, and stir. Fry until the flour is cooked.
• Add the onion mixture to the pan and cook until the onions are translucent.
• Finally, add the remaining ingredients, and simmer covered for 2 hours.
• Add water as needed to keep it from drying out.