Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Calabaza Con Pollo (Calabaza Squash and Chicken)
Calabaza Con Pollo (Calabaza Squash and Chicken) creates Mexican chicken and vegetable dishes with calabaza squash using mom's traditional recipe and authentic preparation methods. This family recipe showcases seasonal squash in traditional Mexican preparations while providing substantial nutrition and authentic flavors. The mother's recipe heritage ensures genuine traditional techniques.
Mexican chicken and vegetable dish with calabaza squash. My mom’s recipe.
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Cook Mode (Keep screen awake)
Ingredients
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
Directions
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 (per serving)
| 378 | Calories |
| 17g | Fat |
| 28g | Carbs |
| 33g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 4g | 20% |
| Cholesterol 105mg | 35% |
| Sodium 1284mg | 56% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 5g | 17% |
| Total Sugars 7g | |
| Protein 33g | 66% |
| Vitamin C 28mg | 31% |
| Calcium 80mg | 6% |
| Iron 4mg | 21% |
| Potassium 1078mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
