POLLO CON CALABAZA
Make and share this Pollo Con Calabaza recipe from Food.com.
Provided by bsimm78
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 450.9, Fat 27.7, SaturatedFat 7.3, Cholesterol 116.5, Sodium 1517.8, Carbohydrate 20.9, Fiber 3.3, Sugar 4.5, Protein 31.7
CALABAZA CON POLLO (SQUASH WITH CHICKEN)
This is a wonderful chicken and vegetable dish that I grew up with in Texas. I love the way my mother cooks so I asked her for the recipe but of course she grew up not using measuring utensils so this recipe is my interpretation of her recipe. Also, I used three squash varieties just because. I believe it is healthy, apart...
Provided by Cynthia Ramos
Time 1h5m
Number Of Ingredients 13
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!
CALABAZA CON POLLO
This is a wonderful chicken and vegetable dish that I grew up with in Texas. I believe it is very healthy and filling. When served with mexican rice this dish is killer.
Provided by colnhausen
Categories Chicken Thigh & Leg
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
CHICKEN WITH TATUMA SQUASH (POLLO CON CALABACITA)
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium heat. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
- Add the squash, tomatoes, onion, garlic, and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.
PAN CON POLLO
This recipe is traditional because it goes down to my roots. It is a chicken sandwich with french bread. A mixture between cabbage and mayonnaise topped off with a special tomato sauce.
Provided by CHELSEA G.
Categories South American
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry.
- 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido.
- 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes.
- all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.
Nutrition Facts : Calories 431.3, Fat 10.7, SaturatedFat 3, Cholesterol 42.5, Sodium 497, Carbohydrate 62.6, Fiber 7.5, Sugar 12.5, Protein 23.4
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
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5/5 (1)Total Time 48 minsAuthor Estella OrtegaCalories 357 per serving
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