Calabaza con Pollo is a hearty and comforting Latin American dish that combines tender chicken with calabaza (a type of pumpkin or squash), creating a savory stew-like dish. It’s popular in countries such as Mexico, the Dominican Republic, and other parts of Latin America. The sweetness of the squash complements the rich chicken and savory seasonings, making it a perfect one-pot meal.
Here’s a delicious recipe for Calabaza con Pollo:
Ingredients:
- For the Chicken:
- 4 bone-in, skinless chicken thighs (or chicken breasts, if preferred)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red, green, or yellow)
- 1-2 tomatoes, chopped (or 1/2 cup canned diced tomatoes)
- 1 tbsp tomato paste (optional, for extra richness)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground turmeric (optional, for color)
- 1/2 tsp smoked paprika (optional, for depth)
- Salt and pepper to taste
- For the Calabaza (Squash):
- 3 cups calabaza (or any sweet squash such as pumpkin, kabocha, or butternut), peeled and cut into 1-inch cubes
- 1 large potato, peeled and diced (optional, for added heartiness)
- For the Broth:
- 4 cups chicken broth (or water)
- 1 bay leaf
- 1-2 tbsp fresh cilantro or parsley, chopped (for garnish)
- Juice of 1 lime (optional, for a fresh citrus kick)
Instructions:
Step 1: Brown the Chicken
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season both sides generously with salt, pepper, cumin, oregano, and paprika (if using).
- Cook the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs (or breasts) and brown on both sides, about 3-4 minutes per side. Remove the chicken from the pot and set aside.
Step 2: Sauté Vegetables and Aromatics
- In the same pot, add the chopped onion and bell pepper. Sauté for about 5 minutes, until the onion becomes soft and translucent.
- Add the garlic, chopped tomatoes, and tomato paste (if using). Stir for another 2-3 minutes until the tomatoes break down and become saucy.
- Add turmeric (if using) and stir to combine.
Step 3: Simmer the Stew
- Add the Broth: Return the chicken to the pot. Pour in the chicken broth, and add the bay leaf. Bring everything to a simmer.
- Add the Squash and Potato: Add the cubed calabaza (squash) and potato (if using) to the pot. Stir gently to combine.
- Cook: Cover the pot, reduce the heat to low, and simmer for about 30-40 minutes, or until the chicken is cooked through and the squash is tender.
- If the stew looks too thick, you can add a bit more broth or water to reach your desired consistency.
Step 4: Final Touches
- Shred the Chicken (Optional): If you’d like, you can remove the chicken pieces after cooking, shred them using two forks, and then return the shredded chicken to the pot for a more homogenous stew.
- Add Fresh Herbs: Just before serving, stir in some fresh cilantro or parsley for color and freshness.
- Lime Juice: If desired, squeeze in fresh lime juice to brighten the flavors of the stew.
Step 5: Serve
- Serve Calabaza con Pollo hot, with a side of white rice or crusty bread to soak up the delicious sauce.
- Garnish with additional cilantro or parsley, and enjoy the rich, comforting flavors of this dish.
Tips:
- Flavor Variations: Feel free to add other vegetables like carrots or corn to the stew for added texture and flavor.
- Spicy Option: If you like heat, add a chopped jalapeño or a sprinkle of chili flakes when sautéing the onions and peppers.
- Make Ahead: This dish tastes even better the next day as the flavors meld together. You can refrigerate leftovers for 2-3 days or freeze for longer storage.
Calabaza con Pollo is a perfect meal for cozy evenings, packed with nutrients and flavors that meld beautifully over a slow simmer. Enjoy!