calabaza con pollo recipe

Written BySheba G Updated On
calabaza con pollo recipe
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The Best calabaza con pollo recipe

I’ve been making calabaza con pollo for years, and it’s a staple in our household. This recipe is a traditional Mexican dish that consists of roasted calabaza (also known as zucchini or yellow squash) cooked with chicken, onions, and garlic. The dish is often served at family gatherings and special occasions, and it’s a crowd-pleaser every time.

I love how the sweetness of the calabaza pairs with the savory flavor of the chicken, and the best part is that it’s incredibly easy to make. The key to this recipe is using fresh, high-quality ingredients and not overcooking the vegetables. This allows them to retain their natural sweetness and texture.

I like to serve this dish with a side of warm tortillas or crusty bread to mop up all the juices. It’s a comforting and satisfying meal that never fails to impress my family and friends. In fact, my kids love helping me prepare this dish, especially when we get to roast the calabaza in the oven together – it’s a fun process that makes them feel involved in the cooking process.

Calabaza con pollo is a versatile recipe that can be served as a main course or as a side dish at any meal. It’s also a great way to get your daily dose of vitamins and minerals from the squash and chicken. I’ve even made this recipe for potlucks and family gatherings, where it’s always been a hit.

The beauty of this recipe lies in its simplicity – just a few ingredients come together to create something truly delicious.

Calabaza con Pollo

Calabaza con Pollo

4.9 from 702 votes

A hearty and comforting Latin American stew featuring tender pumpkin and chicken simmered in a savory broth with aromatic vegetables and spices. This dish is perfect for a cozy family dinner, offering a balance of sweet pumpkin and savory chicken flavors.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 tablespoons vegetable oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 cups peeled and cubed calabaza (or butternut squash), 1-inch cubes
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup frozen corn kernels
Salt and black pepper to taste
Fresh cilantro for garnish

👨‍🍳Directions

1Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2Add the chicken pieces in a single layer and cook without stirring for 4 minutes, until the bottom is golden brown.
3Flip the pieces and cook for another 3 minutes, then transfer the browned chicken to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot.
5Cook, stirring occasionally, for 4 minutes until the onion is softened and translucent.
6Stir in the minced garlic and diced red bell pepper, and cook for 1 minute until fragrant.
7Sprinkle the ground cumin, dried oregano, and smoked paprika over the vegetables.
8Stir constantly for 30 seconds to toast the spices, until they become aromatic.
9Return the browned chicken to the pot along with any accumulated juices.
10Add the cubed calabaza, chicken broth, and undrained diced tomatoes to the pot.
11Stir everything together to combine.
12Bring the stew to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, until the pumpkin is fork-tender.
13Stir in the frozen corn kernels and continue to cook uncovered for 5 minutes, allowing the stew to thicken slightly.
14Season with salt and black pepper to taste.
15The stew should be thick and the chicken should be cooked through and tender.
16Ladle the calabaza con pollo into bowls and garnish with fresh cilantro.
17Serve hot with rice or warm tortillas for a complete meal.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a thicker stew, mash some of the cooked calabaza cubes against the side of the pot before adding the corn. You can substitute butternut squash if calabaza is unavailable. Leftovers can be refrigerated for up to 3 days and taste even better the next day.

Watch Video Of How Calabaza con Pollo Works

Calabaza con pollo is one of those recipes that works for any occasion, whether it is a casual Tuesday dinner or a big family gathering. The combination of tender chicken and sweet squash in a savory broth is always a hit with both kids and adults.

I love that I can make it ahead of time and it tastes even better the next day. For storage, let the dish cool completely before putting it in a container with a tight lid.

It will keep in the fridge for up to four days. To reheat, warm it on the stovetop over low heat with a little extra broth to loosen the sauce.

I like to serve leftovers with a side of rice or crusty bread to soak up every bit of the flavorful liquid. This recipe is a keeper for any home cook.

❓ Frequently Asked Questions About Calabaza con Pollo

Q: What is calabaza con pollo?

This dish is a traditional Mexican recipe that consists of roasted calabaza (yellow squash) cooked with chicken, onions, and garlic.

Q: What type of chicken should I use?

You can use either boneless, skinless chicken breasts or thighs for this recipe.

Q: How do I roast the calabaza?

To roast the calabaza, simply place it on a baking sheet lined with parchment paper and drizzle with olive oil.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing all the ingredients and storing them in separate containers in the refrigerator until you’re ready to cook.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken so it’s not suitable for vegetarians.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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