All Recipes Best Recipe World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Ingredients

3 pounds skinless, boneless chicken thighs 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon ground cumin 2 teaspoons ground black pepper 2 tablespoons olive oil 1 calabaza squash, peeled and cut into 1 1/2-inch cubes 1 medium zucchini, cubed 1 medium yellow squash, cubed 1 medium tomato, chopped 1 medium yellow onion, chopped 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce

Nutrition Info

378.2 calories carbohydrate: 27.5 g cholesterol: 105.1 mg fat: 16.5 g fiber: 4.8 g protein: 32.8 g saturatedFat: 4 g servingSize: - sodium: 1283.8 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.