Pollo con Calabacita
Submitted by Sue Lowes on Apr 08, 2010

Chicken with Tatuma Squash

Servings:
6

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
1/4 cup vegetable oil
1 (2&1/2 to 3 pound) fryer chicken, cut into 8 to 10 pieces
Salt
4 tatuma squash, halved, seeded and cut into 1-inch cubes
4 tomatoes, halved and sliced
1/2 onion, sliced
2 cloves garlic, finely chopped
4 to 5 whole serrano chiles, optional
1&1/2 tsp to 1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Directions:
Heat the oil in a large skillet over medium heat. Season the chicken with 1 tsp. salt, add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.

Add the squash, tomatoes, onion, garlic and chiles, if using. Season with additional salt, the oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.

Cook's Notes:
Zucchini or summer squash can be substituted. They cook faster than tatuma--add to the pan 5 minutes before the chicken is done.