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Prep Time: 10 Minutes Cook Time: 38 Minutes |
Ready In: 48 Minutes Servings: 4 |
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Calabacita refers to a specific summer squash used in Mexican cooking, but basic summer squash works fine. Ingredients:
2 teaspoons olive oil |
4 (6-ounce) chicken thighs, skinned (about 1 1/2 pounds total) |
4 (4-ounce) chicken drumsticks, skinned (about 1 pound total) |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 small onion, chopped |
2 garlic cloves, minced |
2 medium squash, chopped (about 3 cups) |
1 1/2 cups frozen whole-kernel corn, thawed |
1 (14.5-ounce) can diced tomatoes, undrained |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 15 minutes, turning to brown on all sides.
2. Sprinkle cumin, salt, and pepper over chicken. Add onion and garlic; cook 2 minutes, stirring occasionally. Add squash and remaining ingredients. Cover and cook 20 minutes or until chicken is done and vegetables are tender, stirring occasionally.
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