For a weary traveler like me, a dish of Calabaza con Pollo proved to be an unexpectedly delicious meal. Now, these many years later, I have the serendipitous opportunity to share the recipe for that meal with you.

Hi! Ol’ Fuzz Face here.

In the 1970’s, Chef Blondie and I resided in San Angelo, Texas. Many years later, we made several extended trips to Houston. However, we never had the chance to sample a popular Mexican dish called Calabaza con Pollo (squash with chicken).

No, it wasn’t until I made a trip to Idaho Falls in 2017 that I was introduced to this dish so popular in Texas! Our close friend Mary, a wonderfully gracious lady, and her equally gracious daughter Carol made this unexpected meal for me. Now, several years later, Carol sent her recipe to us here at the SFH Test Kitchen.

We know that we won’t be able make this dish with all the nuances of technique that made this dish so memorable for me. Nevertheless, we will do our best to follow the recipe closely. Perhaps we will be able to capture some of the essence of what makes this dish so popular in the Lone Star State.

Calabaza con Pollo – A Little Background

Like so many recipes and foods, the origins of calabaza con pollo are uncertain. Early records trace the dish back to the 16th century. Calabaza and calabacita (zucchini) arrived in Mexico in the 1500s. Similar dishes predating the arrival of calabaza may have already existed.

None of that really matters very much. What really matters is that, over time, the dish has become a favorite of many, especially in south Texas.

And that’s where the soon-to-be-world-famous SFH Test Kitchen enters the picture. In this test, Chef Blondie and her able assistants take on the challenge of making this dish just like a Texan would.

Chef Blondie Finally Finds Flavor in Zucchini

By her own admission, Chef Blondie hasn’t ever been very partial to zucchini. She doesn’t like overcooked and mushy vegetables. But as you will see in the following video, she now thinks far more highly of that humble squash. The seasoning and cooking instructions in Carol’s recipe made my sweet spouse a convert.

Calabaza con Pollo (Chicken and Squash)

March 8, 2024

by Ol' Fuzz Face

Cuisine Mexican

Category Main Dishes Recipe SFH Food Talk & Recipes

This is a popular fall and winter dish in South Texas. Our subscriber Carol found the recipe online and adapted it. She realized that it makes a big difference to season the chicken well when cooking. This results in a very rich and flavorful homemade broth. She adjusted the amount of salt added to the spice mixture. The reserved broth will already be seasoned well. Of course, you may add additional salt to taste.  The original recipe only calls for 2 Cups of broth, Carol adds at least 4 cups. That gives the dish more of a thick, chunky soup consistency.

Notes

Note 1: Add salt, fresh ground pepper, Herbes de Provence, onion, garlic, and bay leaves as listed under the ingredients For the Chicken & Broth. These items are in addition to the ingredients listed under the ingredients For the Vegetables & Finishing.

Ingredients

For the Chicken & Broth

• 2-3 lbs. skinless, boneless chicken thighs
• 4+ cups water
• 1 tsp salt
• 1 tsp black pepper, ground
• 1 tsp herbes de Provence
• ¼ yellow onion, chopped
• 3 cloves garlic, minced
• 2-3 bay leaves

For the Vegetables & Finishing

• 3 med size squash; yellow squash and/or zucchini
• 1 tomato, chopped
• 1 yellow onion, chopped
• 2 T olive oil
• 1 tsp salt
• 2 tsp black pepper, ground
• 3 cloves garlic or 3 tsp garlic powder
• 3 tsp cumin, ground
• 1 (15 0z.) can whole kernel corn, drained
• 1 (8 oz.) can tomato sauce

Instructions

For the Chicken & Broth

1. Boil the Chicken and Broth: Into a large pan, add the chicken thighs, followed by 4 or more cups of water. Then add salt, fresh ground pepper, Herbes de Provence, onion, garlic, and bay leaves as listed under the Ingredients for the Chicken and Broth. (We prefer using minced garlic rather than garlic powder.)
2. Simmer chicken thighs in the seasoned water until cooked.
3. Remove chicken from broth and set aside to cool.
4. Strain and reserve broth.
5. Chop chicken thighs into bite size pieces and trim off any fat. Set aside.

Prepare the Vegetables

1. Cut squash into cubes, set aside.
2. Remove seeds from tomato and chop, set aside.
3. Cut onion into cubes, set aside.

Prepare the Spice Mixture

1. Mix salt, pepper, garlic and cumin in a small bowl, set aside.

Sauté the Vegetables

1. In a large pan, heat 2 T olive oil, add tomato, cubed squash, and cubed onion.
2. On medium high heat, sauté for approximately 10 minutes or until tender.

For Finishing

1. To the large pan, add the drained corn, the tomato sauce, the dry spice mixture, and the chopped chicken.
2. Add 4 cups of reserved chicken broth.
3. Gently mix all the ingredients to coat everything well.
4. Cover and let simmer over medium heat for approximately 20-30 minutes.

For Serving

1. Garnish with fresh cilantro if desired. This is often served with corn bread or tortilla chips. It can also be served with beans, rice, or warm tortillas. Enjoy!

Tags

healthy,

low-carb,

Mexican,

Tex-Mex

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