calabaza con pollo recipe

Written ByJenny Smyth Posted on
calabaza con pollo recipe
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The Best calabaza con pollo recipe

I’ve been making calabaza con pollo for years, and it’s still a staple in our household. This traditional Latin American dish is a crowd-pleaser, and for good reason. The combination of tender chicken, flavorful vegetables, and the subtle sweetness of calabaza (a type of squash) is a match made in heaven.

I love how easy it is to make, yet it’s impressive enough to serve at a family gathering or special occasion. My kids devour it, and I appreciate the fact that it’s a relatively healthy option compared to many other comfort foods. As a home cook, I appreciate the versatility of calabaza con pollo.

It can be made on the stovetop or in the oven, and it’s just as delicious whether you serve it with rice, tortillas, or crusty bread. The key to this recipe is using high-quality ingredients and taking your time to cook the chicken and vegetables until they’re perfectly tender. Don’t be afraid to experiment with different spices and seasonings to give it your own twist.

But what really sets calabaza con pollo apart is its rich history and cultural significance. In many Latin American countries, this dish is a staple of family gatherings and celebrations. It’s a reminder of the importance of food in bringing people together and creating lasting memories.

For me, calabaza con pollo is more than just a recipe – it’s a connection to my heritage and a symbol of warmth and hospitality.

Calabaza con Pollo

Calabaza con Pollo

4.7 from 1539 votes

A comforting Latin American stew featuring tender chicken and sweet butternut squash simmered in a savory tomato-based broth. This one-pot dish is hearty, mildly spiced, and perfect for a family dinner.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 cups butternut squash, peeled and cubed (1/2-inch)
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
Salt and black pepper to taste
1/4 cup chopped fresh cilantro for garnish

👨‍🍳Directions

1Heat olive oil in a large pot over medium-high heat until shimmering.
2Add the chicken pieces in a single layer and cook without stirring for 4 minutes until the bottom is golden brown.
3Flip the chicken and cook for another 3 minutes until all sides are lightly browned; then transfer to a plate.
4Reduce heat to medium and add the diced onion to the pot.
5Saute for 3 minutes until the onion becomes translucent and starts to soften.
6Stir in the minced garlic and diced red bell pepper, cooking for 1 minute until fragrant.
7Add the butternut squash cubes, diced tomatoes with their juices, chicken broth, cumin, smoked paprika, and oregano.
8Stir well to combine and bring the mixture to a gentle boil over high heat.
9Return the browned chicken to the pot, including any accumulated juices.
10Reduce heat to low, cover the pot, and simmer for 20 minutes until the squash is tender when pierced with a fork and the chicken is cooked through.
11Remove the lid and increase heat to medium-high.
12Cook for an additional 5 minutes to slightly thicken the sauce, stirring occasionally.
13Season with salt and black pepper to taste, then garnish with fresh cilantro before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a spicier version, add a minced jalapeno with the bell pepper. You can substitute chicken breast for thighs, but reduce simmering time by 5 minutes to avoid dryness. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Calabaza con Pollo Works

Calabaza con pollo is a versatile dish that works well for both everyday meals and special occasions.

Its rich history and cultural significance make it a beloved staple in many Latin American households.

Whether you’re serving it at home or at a gathering with friends and family, this recipe is sure to impress with its tender chicken, flavorful vegetables, and subtle sweetness of calabaza.

❓ Frequently Asked Questions About Calabaza con Pollo

Q: What is calabaza?

Calabaza is a type of squash that’s commonly used in Latin American cuisine. It has a mild flavor and a soft, buttery texture that makes it perfect for soups, stews, and side dishes.

Q: Can I use other types of squash instead of calabaza?

While other types of squash can be used as substitutes, keep in mind that they may not have the same flavor and texture as calabaza. Acorn squash or butternut squash can be used as alternatives, but they’ll change the overall character of the dish.

Q: How do I store leftover calabaza con pollo?

You can store leftover calabaza con pollo in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating, make sure to add some moisture (such as broth or water) to prevent the chicken from drying out.

Q: Can I make calabaza con pollo in advance?

While you can prepare the ingredients ahead of time, it’s best to assemble and cook the dish just before serving. This ensures that all the flavors come together perfectly.

Q: What are some variations on this recipe?

You can add different spices or herbs to give the dish your own unique flavor profile. Some options include cumin for an extra depth of flavor or cilantro for added freshness.

Q: How do I serve calabaza con pollo?

Serve calabaza con pollo with your favorite sides, such as warm tortillas, fluffy rice, or crusty bread. You can also add some toppings like shredded cheese, sour cream, or diced onions for extra flavor.

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