chicken and calabaza recipe

Written ByJenny Smyth Posted on
chicken and calabaza recipe
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The Best chicken and calabaza recipe

I’m so excited to share with you one of my family’s favorite recipes – Chicken and Calabaza! This dish is a staple in our household, and I’m sure you’ll love it just as much as we do.

The combination of tender chicken, flavorful calabaza squash, and aromatic spices is a match made in heaven. I remember my mother-in-law introducing me to this recipe when we first got married, and I’ve been hooked ever since.

It’s the perfect comfort food for a chilly evening, and it’s also incredibly easy to make. One of the best things about this recipe is how versatile it is – you can serve it as a main course, or use it as a side dish for a larger gathering.

My kids love helping me prepare the ingredients, and they always get so excited when they get to taste the finished product. It’s truly a crowd-pleaser, and I’m confident that your family will love it just as much as mine does.

The best part? It’s incredibly healthy, too – the calabaza squash is packed with nutrients and antioxidants, making this dish a guilt-free pleasure.

We often serve it with a side of quinoa or rice, but feel free to get creative and add your own favorite sides. Whether you’re looking for a quick weeknight dinner or a special occasion recipe, Chicken and Calabaza is sure to become a new favorite in your household.

Chicken and Calabaza Stew

Chicken and Calabaza Stew

4.5 from 1384 votes

A hearty and comforting stew featuring tender chicken and sweet, creamy calabaza squash simmered in a savory broth. This one-pot dish is perfect for a cozy dinner and is packed with flavor from aromatic spices and fresh herbs.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
1 medium calabaza squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
1 large onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
1 can (14.5 oz) diced tomatoes, with juices
2 cups low-sodium chicken broth
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons chopped fresh cilantro, for garnish

👨‍🍳Directions

1Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
2Add the chicken pieces in a single layer and cook without stirring for 4 minutes until the bottoms are golden brown, then stir and cook for another 3 minutes until all sides are lightly browned.
3Transfer the chicken to a plate and set aside.
4Reduce heat to medium and add the diced onion and bell pepper to the pot.
5Cook, stirring occasionally, for 5 minutes until the vegetables soften and the onion becomes translucent.
6Stir in the minced garlic, cumin, smoked paprika, turmeric, and cayenne if using, and cook for 1 minute until fragrant.
7Pour in the diced tomatoes with their juices and the chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
8Add the calabaza cubes, salt, and black pepper, then bring the liquid to a boil over high heat.
9Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes.
10After 20 minutes, return the browned chicken to the pot, stir gently, and continue to simmer uncovered for another 15 minutes until the calabaza is fork-tender and the chicken is cooked through and no longer pink in the center.
11Taste the stew and adjust seasoning with additional salt and pepper if needed.
12Serve hot, garnished with fresh cilantro, over rice or with crusty bread.

🔧Equipment

Large pot or Dutch oven with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 35g

📝Notes

If calabaza is not available, substitute with butternut squash or pumpkin. For a thicker stew, mash some of the calabaza cubes against the side of the pot before serving.

Watch Video Of How Chicken and Calabaza Stew Works

This Chicken and Calabaza recipe is truly one of our go-to favorites – whether we’re looking for a quick weeknight dinner or a special occasion meal. The best part?

It’s incredibly easy to make ahead of time, so feel free to prep the ingredients before assembling the final dish just before serving. We love serving this recipe at family gatherings because everyone loves it – from kids to adults alike!

And with its numerous health benefits from the calabaza squash itself (not to mention all those protein-packed chicken breasts), you can feel good about what you’re feeding your loved ones.

❓ Frequently Asked Questions About Chicken and Calabaza Stew

Q: What is calabaza squash?

Calabaza squash is a type of winter squash that originated in Central America. It has a mild flavor and a soft texture, making it perfect for soups, stews, and roasted dishes.

Q: Can I substitute other types of squash in this recipe?

While calabaza squash is the traditional choice for this recipe, you can definitely use other types of winter squash like acorn or butternut squash as substitutes.

Q: How do I prepare the calabaza squash before cooking?

To prepare the calabaza squash for cooking, simply peel and cube it into bite-sized pieces.

Q: Can I make this recipe in advance?

This recipe can be prepared ahead of time up to 24 hours in advance – simply cook the chicken and calabaza squash separately before assembling the final dish.

Q: What are some other ways to serve this dish?

This recipe lends itself perfectly to serving at potlucks or buffets – simply arrange the cooked chicken and calabaza squash on a platter or serving tray for easy serving.

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