Pollo con Calabacitas a la Mexicana (Chicken with Zucchini Mexican Style)
15 ingredients · 7 steps · from Cooking Con Claudia
Ingredients
- 1.5 lb chicken (bite-size pieces)
- New Mexico chili powder
- ground cumin
- salt
- black pepper
- oil or lard
- onion
- jalapeño
- garlic
- 2 lb calabacitas or zucchini
- roasted chile poblano
- Roma tomatoes
- sweet corn
- 1/4 cup tomato sauce
- queso Oaxaca
Steps
- Cut chicken into small bite-size pieces. Season with New Mexico chili powder, ground cumin, salt, and black pepper.
- Heat oil or lard in pan over medium-high heat. Cook chicken for 5 minutes until fully cooked. Remove from pan.
- Add more oil to pan. Saute onion and jalapeño for 2 minutes. Add garlic and cook 30 seconds.
- Add calabacitas and roasted chile poblano. Season with salt. Cook 2 minutes.
- Mix in Roma tomatoes, sweet corn, and tomato sauce. Cook 2 more minutes.
- Add chicken back to pan. Mix well, reduce heat to medium, cover, and cook 5 minutes.
- Turn off heat, top with queso Oaxaca, cover, and let cheese melt before serving.
Recipe extracted by Foodle from “Cheap, Easy & SO Delicious- Pollo con Calabacitas a la Mexicana a One Pan Recipe!!!” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
