Calabaza con Pollo

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.

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Calabaza con Pollo

Servings 4

Total Time: 55 minutes

Cook Time: 55 minutes

Nutrition Information

calories 491

carbohydrate 18g

protein 63g

fat 19g


  • 1 teaspoon(s) coconut oil
  • 1 piece(s) chicken, whole (2.5-3 lbs) cut up (skin-on, bone-in)
  • 1 medium onion(s) diced
  • 1/2 medium bell pepper(s) sliced
  • 2 medium garlic clove(s) pressed
  • 1/2 teaspoon(s) cumin
  • 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


  1. Heat a large skillet over medium-high heat. Add coconut oil when hot.
  2. Add chicken and saute until well browned (about 10 minutes). Remove chicken to plate.
  3. 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.
  4. 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).
  5. Add onion, bell pepper, and garlic to the simmering chicken fat, and cook for 2 minutes.
  6. Add tomatoes, sea salt (if desired), black pepper, and cumin, and cook for about 5 more minutes.
  7. 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.

    1. 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 :)

  2. 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.

    1. 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!

  3. 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.

  4. 1 Teaspoon of oil?? That will not even cover the bottom of a 10 inch pan. You must be using non-stick as the chicken would really stick on stainless steel!

  5. Calabaza is a squash or you can use zucchini. There is a rounded green squash that looks more like zucchini that’s what calabaza is.

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