Pollo Con Calabacita(Mexican Chicken With Zucchini)
A flavorful Mexican chicken and zucchini dish featuring tender browned chicken simmered with fresh vegetables and spices, perfect for a hearty and healthy meal.
Ingredients
Instructions
- Brown the chicken in hot oil in a large skillet.
- Combine chopped onion, green pepper, minced garlic, flour, salt, pepper, and ground cumin; toss gently.
- Spoon the vegetable mixture over the chicken and add water.
- Bring the mixture to a boil.
- Reduce heat; simmer, uncovered, for 40 to 45 minutes or until chicken is tender and sauce is slightly thickened, stirring often.
Tips & Substitutions
For added flavor, marinate the chicken in lime juice and spices before cooking. If you don't have zucchini, yellow squash or even bell peppers can work as substitutes. To thicken the sauce more, add a cornstarch slurry towards the end. This dish pairs perfectly with sides like Texan Rice or Zucchini Chili for a complete meal.
Serving Suggestions
Serve Pollo Con Calabacita with warm tortillas or over a bed of rice for a hearty meal. It also pairs well with a fresh Avocado And Corn Salsa on the side for added brightness. For a complete dinner, consider serving it alongside a simple green salad or a side of Black Bean Tacos.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water if needed to maintain moisture. Alternatively, microwave in short bursts, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Con Calabacita(Mexican Chicken With Zucchini) contains roughly 52 calories, with 2g protein, 8g carbohydrates, and 2g fat. It is an excellent source of vitamin C (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time accordingly. Boneless pieces typically cook faster, so check for doneness after 30 minutes of simmering. Ensure the internal temperature reaches 165°F for safe consumption.
Is there a vegetarian version of this dish?
Absolutely! You can substitute the chicken with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of water. For a protein boost, consider adding chickpeas or tofu to the mix, adjusting spices to enhance flavor.
What can I do if my sauce is too thin?
If your sauce is too thin, you can create a cornstarch slurry by mixing equal parts cornstarch and cold water. Stir this mixture into the simmering sauce and cook for a few more minutes until it thickens to your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).