Calabacitas con Pollo (Chicken and Squash)

Tip: Read directions completely before preparing.

Ingredients:

2 teaspoons olive oil

4 chicken thighs, skinned (about 1 1/2 pounds total)

4 chicken drumsticks, skinned (about 1 pound total)

1 teaspoon salt

1 tablespoon chicken bouillon

1 teaspoon cumin

6 black peppercorns

3 large garlic cloves

2 medium squash, chopped (about 3 cups, see photo)

1 small white onion, chopped (about 1/2 - 3/4 cup)

1/2 cup sweet whole-kernel corn

1 large plum tomato, chopped

1 stalk celery, chopped

1/4 cup cilantro, chopped

1 1/2 cups water

Directions:

Heat 2 tablespoons of olive oil in a Dutch oven or heavy bottomed pot, over medium-high heat. Wait until hot before adding chicken. Add chicken; cook 15 minutes, turning to brown on all sides. Brown the chicken in two batches. Return all the chicken to the pot once browning is complete.

In a molcajete (mortar and pestal0) add the cumin, black peppercorns and garlic and mash into a paste. Use 1 1/2 cups of water to rinse out the molcajete (mortar and pestal) and pour into pot.

Crushed black peppercorns, comino (cumin) and garlic.

Add salt, chicken bouillon, corn, onion, tomato, celery, cilantro and calabacita (squash) to pot.

Bring to boil, then lower heat to medium low, cover and simmer for 20 minutes or until chicken is done and vegetables are tender, stirring occasionally, but do not over stir. Enjoy!

 

 Servings: 4

Tip:  Calabacita refers to a specific summer squash used in Mexican cooking, but basic summer squash works fine. Serve with rice or by itself.