Calabaza Squash and Chicken Stew

Follow our step-by-step guide on how to make Calabaza Squash and Chicken Stew.

1. Step 1

   Start by bringing a generous pot of water to a rolling boil.

2. Step 2

   Gently add the chicken thighs and let them cook until they are no longer pink in the center, with juices running clear—this should take about 15 to 20 minutes.

3. Step 3

   To ensure perfect doneness, an instant-read thermometer should register at least 165°F (74°C).

4. Step 4

   Once cooked, drain the chicken, reserving 2 cups of the flavorful broth, and then shred or chop the chicken into bite-sized pieces.

5. Step 5

   In a separate bowl, combine salt, garlic powder, ground cumin, and black pepper to create a fragrant spice blend, setting it aside for later use.

6. Step 6

   In a large skillet, heat olive oil over medium-high heat, then add calabaza squash, zucchini, yellow squash, chopped tomato, and onion.

7. Step 7

   Sauté the vegetables until they become tender, which should take around 10 minutes.

8. Step 8

   Next, stir in the drained corn, followed by the rich tomato sauce, the prepared spice mixture, and the shredded chicken.

9. Step 9

   Pour in the reserved chicken broth and mix everything together until well combined.

10. Step 10

    Cover the skillet and allow the stew to simmer over medium heat for 20 to 30 minutes, letting the flavors meld beautifully.

11. Step 11

    Enjoy the comforting aroma as it fills your kitchen, promising a delicious meal ahead.