 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
|
This is a wonderful chicken and vegetable dish that I grew up with in Texas. I believe it is very healthy and filling. When served with mexican rice this dish is killer. Ingredients:
2 -3 lbs chicken thighs (or whatever you like but i don't recommend breast) |
1 calabaza squash |
1 zucchini |
1 yellow squash |
1 tomato |
1 yellow onion |
2 tablespoons cooking oil |
1 tablespoon salt |
2 teaspoons black pepper |
3 teaspoons garlic powder |
3 teaspoons cumin |
1 (15 ounce) can whole kernel corn (drained) |
1 (8 ounce) can tomato sauce |
Directions:
1. Wash chicken and boil until cooked, set aside.
2. Wash all the squash, cut up into cubes, set aside.
3. Wash tomato, cut up into cubes, set aside.
4. Cut onion into cubes, set aside.
5. Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
6. Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
7. On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
8. Add drained corn.
9. Add tomato sauce.
10. Add dry spice mixture.
11. Add chicken.
12. Add 2 cups chicken broth from chicken boil.
13. Gently mix all the ingredients to coat everything well.
14. Cover and let simmer on medium heat for approximately 20-30 minutes.
|
|