Pollo Con Calabaza Y Elote Recipes

CALABAZA CON POLLO

Steps:

• Wash chicken and boil until cooked, set aside.
• Wash all the squash, cut up into cubes, set aside.
• Wash tomato, cut up into cubes, set aside.
• Cut onion into cubes, set aside.
• Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
• Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
• On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
• Add drained corn.
• Add tomato sauce.
• Add dry spice mixture.
• Add chicken.
• Add 2 cups chicken broth from chicken boil.
• Gently mix all the ingredients to coat everything well.
• Cover and let simmer on medium heat for approximately 20-30 minutes.

POLLO CON CALABAZA

Steps:

• Wash and cut off ends of squash, peel and cut into cubes.
• Measure out spices -- add a little water and put aside.
• Brown chicken in oil, add salt, cover and simmer for 15 to 20 minutes.
• Add squash cubes, spices and diced tomato.
• Cover and simmer for 30 to 40 minutes stirring occasionally.
• Add drained corn.
• Mix the 1 TBS flour with 1/3 cup water to make a paste -- add to pot to thicken.
• Enjoy.

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.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.