Calabacita (Squash) Chicken Stew

This stew is made with chicken breast tenders, zucchini, onion, whole kernel corn, tomatoes with green pepper and onion, and green chiles, then seasoned with garlic and cumin, then finished off with chopped fresh cilantro.


6 servings


1 tablespoon extra-virgin olive oil
1 1/2 pound uncooked chicken breast tenders (not breaded)
8 to 10 small to medium zucchini (2 1/2 pound), peeled, thinly sliced (8 cups)
1 medium white onion, chopped (1/2 cup)
1 can (15.25 ounce) whole kernel corn, undrained
1 can (14.5 ounce) diced tomatoes with green pepper and onion, undrained
1 can (4.5 ounce) chopped green chiles, undrained
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cumin
salt and pepper, if desired
1/2 cup chopped fresh cilantro


In 5 to 6-quart saucepan or Dutch oven, heat oil over medium heat. Add chicken; cover and cook 4 to 6 minutes, stirring occasionally, until no longer pink in center.

Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to medium-low; cover and simmer about 20 minutes, stirring occasionally, until zucchini is tender.

Stir in cilantro; cook 3 minutes longer, stirring occasionally.

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