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Calabaza con Pollo

Before you jump to Calabaza con Pollo recipe, you may want to read this short interesting healthy tips about The Food Items You Choose To Consume Will Certainly Effect Your Health.

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Although most of you have been told time and time again that vegetables are good for you, and there is a pretty good reason why. Along with possessing a number of vitamins and minerals, you will also find that some vegetables also provide potassium. You will recognize that one of the veggies we are referring to is broccoli, which is packed with potassium. Something different you might like to try is the next time you make a salad try making use of spinach rather than your traditional lettuce as you will realize that there are a lot more nutrients that can be found in those leaves.

If you determine that your overall health is important to you, you ought to take these suggestions to heart. Also if you remove all the refined food that you really should not be eating anyway, you may find that you could end up living a longer life.

We hope you got insight from reading it, now let’s go back to calabaza con pollo recipe. You can cook calabaza con pollo using 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Calabaza con Pollo:
  1. Take 6 chicken thighs
  2. Get 1 medium calabaza
  3. You need 1 zucchini
  4. Prepare 1 yellow squash
  5. You need 1 tomato
  6. Prepare 1 onion
  7. Use 2 tbsp cooking oil
  8. Provide 1 tbsp salt
  9. Take 2 tsp cracked black pepper
  10. Provide 3 tsp garlic powder
  11. Get 3 tsp cumin
  12. Use 1 can corn
  13. Prepare 1 can tomato sauce
Instructions to make Calabaza con Pollo:
  1. Boil chicken thighs until fully cooked. Save 2 cups of the cooking liquid when done.
  2. Remove meat from bone, removing all skin and fat from meat. Pull meat into small 1⁄2 inch pieces.
  3. Wash calabaza, zucchini, squash, tomato and onion. Cut vegetables into 1⁄2 inch pieces.
  4. Mix salt, pepper, garlic powder and cumin together in small bowl until well blended.
  5. Heat cooking oil in a large pan with high sides over medium-high heat.
  6. Add vegetables to pan and cook for approximately 10 minutes, or until tender.
  7. Drain liquid from canned corn. Add to the vegetables.
  8. Add tomato sauce.
  9. Add dry ingredient mixture.
  10. Add chicken and 2 cups cooking liquid.
  11. Mix all ingredients until fully combined.
  12. Continue to cook ingredients together until done.
  13. Serve with yellow rice as a side dish.

Prep is minimum and it can simmer on the stove for an extended period while you finish errands (child-wrangling, workouts, binge-watching, what-have-you). Omit the chicken to make the dish vegan or as a side. The dish worked as either a soup or hash-like product. My mother used to boil the chicken. Add calabaza squash, zucchini, yellow squash, tomato, and onion.

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