CALABAZA CON POLLO

Did you know there are 100s of different of varieties of squash? From butternut to cushaw, this delicious vegetable can be used in several dishes. Try replacing the zucchini with another squash that’s in season for the healthiest options. The possibilities are endless!

INGREDIENTS:

• 2 lb. Boneless, skinless chicken breast or thighs, diced into cubes

• ½ C red onion, diced

• ½ C tomato, diced

• 1 tsp Garlic, minced

• 1 C frozen corn kernels

• 1 Tbsp Olive Oil

• 2 C squash of choice (zucchini, yellow squash, etc.), diced

INSTRUCTIONS:

• 1 14 oz. can crushed tomatoes

• ½ C water

• ⅛ tsp Cumin

• ½ tsp chicken bouillon

• Salt and Pepper, to taste

• Fresh cilantro (optional)

1. Heat olive oil in a pan on medium heat, add garlic and onions. Cook until translucent, about 2-3 minutes.

2. Add chicken, season with salt and pepper, and cook for about 5-7 minutes.

3. Add the rest of the ingredients, minus the cilantro. Stir until well combined, cover and bring to a boil.

4. Lower heat to medium-low, remove lid and let simmer, uncovered, for approximately 7-10 minutes or until zucchini is fork tender.

5. Turn off heat. Cover the pan and let rest for 5 minutes.

6. Serve and garnish with fresh cilantro.