Paleo Plan

Calabaza con Pollo


Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 55 minutes


  • 1 tsp coconut oil
  • 1 (2-1/2 lb) chicken, cut up (skin-on, bone-in)
  • 1 onion, diced
  • 1/2 bell pepper, sliced
  • 2 cloves garlic, pressed
  • 1/2 tsp cumin
  • 1 (16 oz) can diced tomatoes
  • Sea salt and freshly ground black pepper, to taste
  • 1 medium calabaza, seeded and diced into 1" pieces

Calabaza is a Mexican melon-shaped squash. Any summer squash may be substituted.


  • Heat a large skillet over medium-high heat. Add coconut oil when hot.
  • Add chicken and saute until well browned (about 10 minutes). Remove chicken to plate.
  • Keep pan on burner and add 2 cups of water, scraping the pan to remove any flavorful bits at the bottom of the pan. Cover, and simmer for 15 minutes.
  • Meanwhile, remove the bones from the cooked chicken. Save the meat, and discard the bones (or freeze them to use in chicken stock at another time).
  • Add onion, bell pepper, and garlic to the simmering chicken fat, and cook for 2 minutes.
  • Add tomatoes, sea salt (if desired), black pepper, and cumin, and cook for about 5 more minutes.
  • Return chicken to the skillet, and add calabaza. Cover the pan and simmer for 15 minutes, or until calabaza is slightly tender and chicken is fully cooked.


  1. Thanks for putting this on here. I made it the other night and added some cayenne pepper on the squash and hatch chilis (mixed in with the tomatoes). It came out nice and spicy.

  2. Why are there no pictures???

    • Neely Quinn

      Chris – Sorry about that. There are pictures on many of our recipes, but it’s an ongoing project for us. In time we’ll have pics for all of them – promise :)

  3. Dawnn K

    These recipes would be easier if there were pictures to go by. I have no idea if it’s supposed to look like what it comes out looking like. Especially because I have NEVER cooked Paleo before.

    • Dawnn K – Sorry! We’re working on it slowly but surely. We have photos for most of the recipes, but there are some we have yet to photograph!

  4. I finally made this recipe (Oct. 2014), and I’m happy that I did!

    I have a tomato sensitivity, so I left out the tomatoes. I also left out the cumin.

    This was delicious! My husband, granddaughter and I ate the entire dish.

    Thanks very much.

Leave a Comment