Savory Chicken and Calabaza Medley
This Savory Chicken and Calabaza Medley is a heartwarming dish rooted in Texas culinary traditions. The combination of juicy chicken thighs and a vibrant array of vegetables—including calabaza squash, zucchini, and tomatoes—creates a colorful and nutritious meal that's both satisfying and delightful to the palate. The fragrant spices and the natural sweetness of the corn elevate this dish, making it a perfect companion for a side of fluffy Mexican rice. Whether it's a family gathering or a simple weeknight dinner, this dish promises to impress with its rich flavors and wholesome ingredients.
8-10
Servings
280
Calories
13
Ingredients
Ingredients
chicken thighs
2-3 lbs (washed and boiled)
calabaza squash
1 (washed and cubed)
zucchini
1 (washed and cubed)
yellow squash
1 (washed and cubed)
tomato
1 (washed and cubed)
yellow onion
1 (washed and cubed)
cooking oil
2 tablespoons (for sautéing)
salt
1 tablespoon (for seasoning)
black pepper
2 teaspoons (for seasoning)
garlic powder
3 teaspoons (for seasoning)
cumin
3 teaspoons (for seasoning)
whole kernel corn
1 (15 ounce) can (drained)
tomato sauce
1 (8 ounce) can
Instructions
1
Start by washing the chicken thoroughly and boil it in a pot of salted water until fully cooked (about 15-20 minutes). Once done, remove the chicken, preserving 2 cups of the broth, and allow the chicken to cool before shredding or cutting it into bite-sized pieces.
2
While the chicken is boiling, wash and cube the calabaza squash, zucchini, and tomato. Dice the onion and set all the vegetables aside.
3
In a separate bowl, mix together the salt, black pepper, garlic powder, and cumin to create a spice blend.
4
In a large skillet or pan, heat 2 tablespoons of cooking oil over medium-high heat. Add the cubed tomato, calabaza squash, zucchini, and diced onion to the pan and sauté for about 10 minutes, stirring occasionally, until the vegetables become tender and fragrant.
5
Once the vegetables are cooked, stir in the drained corn, then add the tomato sauce and the prepared spice mixture. Mix everything well to ensure the spices are evenly distributed.
6
Incorporate the cooked chicken into the skillet, followed by the reserved chicken broth. Stir gently to combine all the ingredients, making sure everything is coated with the sauce.
7
Cover the pan and let it simmer on medium heat for approximately 20-30 minutes, stirring occasionally, to allow the flavors to meld together. Serve hot, ideally alongside a serving of fluffy Mexican rice.
Nutrition Information
12g
Fat
22g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Chicken and Calabaza Medley?
It is a heartwarming dish rooted in Texas culinary traditions, featuring chicken thighs, calabaza squash, zucchini, and various vegetables in a fragrant, savory sauce.
How many servings does this recipe provide?
This recipe yields between 8 and 10 servings.
Is the Savory Chicken and Calabaza Medley gluten-free?
Yes, based on the ingredients and tags provided, this recipe is gluten-free.
What type of chicken should I use?
The recipe calls for 2-3 lbs of chicken thighs.
What are the primary spices used in this dish?
The spice blend consists of salt, black pepper, garlic powder, and cumin.
How many calories are in a single serving?
There are approximately 280 calories per serving.
How much protein is in each serving?
Each serving contains 18g of protein.
What is the fat content of this dish?
There are 12g of fat per serving.
How many carbohydrates are per serving?
There are 22g of carbohydrates per serving.
How long should I boil the chicken?
Boil the chicken in salted water for about 15-20 minutes until fully cooked.
Should I save the chicken broth after boiling?
Yes, preserve 2 cups of the broth to use later in the recipe.
What types of squash are used in this recipe?
The recipe uses calabaza squash, zucchini, and yellow squash.
How should the vegetables be prepared?
The calabaza squash, zucchini, yellow squash, and tomato should be washed and cubed. The onion should be diced.
How long do the vegetables need to sauté?
Sauté the cubed tomato, squashes, and onion for about 10 minutes over medium-high heat.
When do I add the corn and tomato sauce?
Add the drained corn, tomato sauce, and spice mixture once the sautéed vegetables are tender and fragrant.
How long does the medley need to simmer?
After combining all ingredients, cover the pan and let it simmer for approximately 20-30 minutes.
What is the recommended side dish for this meal?
This dish is best served alongside a serving of fluffy Mexican rice.
What size can of corn is required?
You will need one 15-ounce can of whole kernel corn.
What size can of tomato sauce is required?
The recipe calls for one 8-ounce can of tomato sauce.
How much garlic powder is used?
The recipe uses 3 teaspoons of garlic powder.
How much cumin is included in the spice blend?
The recipe uses 3 teaspoons of cumin.
What kind of oil should I use for sautéing?
You can use 2 tablespoons of any standard cooking oil.
What type of onion is best for this recipe?
The recipe specifies using one yellow onion.
Can I use chicken breast instead of thighs?
While the recipe calls for thighs for juiciness, you can substitute with breast meat if you prefer, though cooking times may vary slightly.
Is this a one-pan meal?
Yes, it is tagged as a one-pan dish, though you do need a pot initially to boil the chicken.
What are the cultural roots of this dish?
This dish is rooted in Texas and Tex-Mex culinary traditions.
Should the chicken be shredded or cubed?
Once cooled, the chicken can be either shredded or cut into bite-sized pieces.
Is this recipe suitable for families?
Yes, it is tagged as a family recipe and makes a large number of servings, making it perfect for gatherings.
How much salt and pepper is needed?
The recipe requires 1 tablespoon of salt and 2 teaspoons of black pepper.
Does this dish contain many vegetables?
Yes, it is a vegetable-heavy dish containing calabaza, zucchini, yellow squash, tomato, onion, and corn.