this one takes me back to my home state of texas. straight to the tiny town of floresville.
my grandparents made this sleepy town their home. i have countless sweet memories of visits with them there. when we were kids, minnie and gramps always took me and my sister to pizza garden, one of the two real restaurants in town at the time. we’d order pizza and hamburgers, drink root beer and select songs on the jukebox with the quarters minnie would pull from her wallet. on the way out, we’d get to choose a chupa chup lollipop from the stand…
a whole lot has changed since those days, and pizza garden changed hands and names and even fare a few times. it’s been many years since i walked through those doors with my minnie, but the last time we did, i ate this.
this is a mexican stewed squash, corn and chicken dish… it is delicious and comforting and perfect for a cold day. it isn’t necessary to braise for such a long time, but do if you can. the end result is a delicately tender meat and fragrant, flavorful mix of veggies.
Calabacitas con Pollo
Servings 4 servings
- 3 tablespoons olive oil
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 1/2 teaspoons salt divided
- 3/4 teaspoon pepper divided
- 1 1/2 cups diced onions
- 2 cloves garlic minced
- 1 medium yellow squash chopped
- 1 medium zucchini chopped
- 1 to mato chopped
- 1 cup frozen corn
- 1/2 cup chicken broth
- Preheat oven to 250°. Heat oil in a large oven-proof saucepan or Dutch oven with a lid over medium-high heat until hot. Cook chicken thighs in hot oil on each side until lightly browned. Sprinkle with oregano, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Remove chicken with a slotted spoon to a plate and keep warm.
- Add onions and garlic; cook 2 minutes. Add squash, zucchini, tomato and corn; cook for 2 minutes or until beginning to brown. Add chicken broth; scrape browned bits from the bottom of the pan. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon. Return chicken to pan and bury in juices.
- Braise at 250° for 2 hours or until stewy and tender and delicious.