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.