Calabaza con Pollo is a delicious soup served up as a main dish not only because it contains a wide variety of vegetables and lean chicken but also because it’s packed with vitamins and minerals. For those with a tomato sensitivity, this recipe works well if they’re left out. If you’d like a punch of flavor, add hatch chilis and cayenne pepper. Use this dish as an appetizer, too, if you’re hosting a party.
|1||piece(s)||chicken, whole (2.5-3 lbs), cut up (skin-on, bone-in)|
|1/2||medium||bell pepper(s), sliced|
|2||medium||garlic clove(s), pressed|
|1||can(s)||tomatoes, diced (16 oz)|
|1||teaspoon(s)||sea salt, to taste|
|1||teaspoon(s)||black pepper, freshly ground, to taste|
|1||medium||calabaza, seeded and diced into 1 inch pieces, can also use pumpkin or winter squash|
- 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.