Go Back

Calabacitas con Pollo

Servings 4 servings

Ingredients

  • 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

Instructions

  • 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.