Best 5 Chicken With Tatuma Squash Pollo Con Calabacita Recipes

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Chicken with Tatuma Squash, also known as "Pollo con Calabacita" in Spanish, is a traditional Mexican dish that combines tender chicken, flavorful tatuma squash, and zesty spices. This dish is a staple in many Mexican households, often served as a main course for lunch or dinner. With its vibrant colors and irresistible taste, Chicken with Tatuma Squash is sure to tantalize your taste buds and leave you craving more. In this article, we will take you on a culinary journey and guide you through the process of creating this delicious and authentic Mexican dish, providing tips and tricks to ensure a perfect result every time.

Here are our top 5 tried and tested recipes!

CHICKEN WITH TATUMA SQUASH ( POLLO CON CALABACITA )



Chicken With Tatuma Squash ( Pollo Con Calabacita ) image

After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.

Provided by SusieQusie

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup vegetable oil
1 (2 1/2-3 lb) broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
1 teaspoon salt
4 zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
4 large tomatoes, halved and sliced
1/2 medium onion, sliced
2 garlic cloves, finely chopped
4 -5 whole serrano chilies (optional)
salt
1 1/2 teaspoons dried oregano
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
  • Add the squash, tomatoes, onion, garlic, and chiles, if using.
  • Season with additional salt if needed, the oregano, and pepper.
  • Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.

Nutrition Facts : Calories 773.1, Fat 56.8, SaturatedFat 14.1, Cholesterol 212.8, Sodium 789.9, Carbohydrate 9.4, Fiber 2.6, Sugar 5.4, Protein 54.7

TORTA DE CALABACITAS



Torta de Calabacitas image

Provided by Food Network

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 11

6 tablespoons vegetable oil
1 1/2 medium onions, thinly sliced
8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips
2 pounds plum tomatoes, peeled, seeded, and coarsely chopped
I teaspoon salt
1 1/2 pounds small zucchini, cut into 1/8-inch slices
Salt and freshly ground black pepper
2 tablespoon dry bread crumbs
3 large eggs, separated
6 ounces thinly sliced feta cheese, crumbled
3 tablespoons unsalted butter, at room temperature

Steps:

  • In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

RICK'S TATUMA SQUASH



Rick's Tatuma Squash image

I like all the summer squashes (yellow, zucchini, cucuzzi, etc.) and my family usually just tolerates them so when I decided to try tatumas I tried to find something to interest them. After reading different ways to fix them I came up with this combination. It was a big hit and they never complain when I fix it.

Provided by rickscott

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 link sausage, Chorizo
1/2 medium onion, sliced
2 jalapeno peppers, diced
5 medium tatuma squash, cubed
1 (16 ounce) can tomato sauce
1 (15 ounce) can tomatoes, diced

Steps:

  • Cook chorizo until fat renders out then add onions and jalapeno pepper and cook until onions are translucent. Add squash, tomatoes (undrained), and tomato sauce. Simmer until squash is tender (about 15 minutes).

Nutrition Facts : Calories 78.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.9, Sodium 382.2, Carbohydrate 11.5, Fiber 3, Sugar 7, Protein 3.8

CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Boneless Pork Chops

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)



Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

Steps:

  • Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
  • Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
  • Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g

Tips:

  • Choose the right squash: Tatuma squash, also known as butternut squash, is ideal for this recipe due to its sweet and nutty flavor. Look for a firm and heavy squash with a deep orange color.
  • Roast the squash for maximum flavor: Roasting intensifies the squash's natural sweetness and caramelizes its edges. Cut the squash into cubes or wedges and toss them with a mixture of olive oil, salt, and pepper. Roast at a high temperature for about 20 minutes, or until tender and slightly browned.
  • Use fresh herbs and spices: Fresh herbs like cilantro and parsley add a pop of flavor and color to the dish. Spices like cumin, paprika, and chili powder add warmth and depth of flavor. Adjust the quantities according to your taste preferences.
  • Cook the rice separately: Cooking the rice separately ensures that it doesn't overcook or absorb too much of the sauce. Use a long-grain rice like basmati or jasmine for a fluffy texture.
  • Assemble the dish carefully: Layer the rice, squash, and sauce in a serving dish or individual bowls. Top with additional herbs, spices, and a squeeze of lime for a burst of freshness.

Conclusion:

This flavorful and colorful dish combines the sweet and nutty flavor of roasted tatuma squash with the tangy and spicy flavors of a tomato-based sauce. The addition of rice provides a hearty base and makes this dish a complete meal. With its vibrant presentation and delicious taste, this recipe is sure to impress your family and friends. So gather your ingredients, follow the step-by-step instructions, and enjoy a taste of Mexican-inspired cuisine in the comfort of your own home. Happy cooking!

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