Chicken With Tatuma Squash Pollo Con Calabacita Recipes

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )

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 if needed, the oregano, and pepper.
• Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.

TORTA DE CALABACITAS

Steps:

• In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

RICK'S TATUMA SQUASH

Steps:

• Cook chorizo until fat renders out then add onions and jalapeno pepper and cook until onions are translucent. Add squash, tomatoes (undrained), and tomato sauce. Simmer until squash is tender (about 15 minutes).

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Steps:

• 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.