Pollo con Calabasita

Mario / July 6, 2017

Pollo con Calabacita - bowl (c) 2017 M. Diaz
Here is a recipe I’ve put together from memory. My Mom would make this when we were kids, and I loved it. I kind of had to make it up as I went along until I came up with a recipe that worked and tasted right. 


  • 4 bone-in chicken thighs
  • 1 medium onion, diced
  • 2 large calabasa squash (zucchini works too) cut up in large dice, skin on
  • 4 cloves garlic, minced
  • 1 10oz canned diced tomatoes and green chiles
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 bag frozen corn (10-12oz)
  • Salt and pepper
  • 1 tblsp olive oil
  • 2 cups chicken broth


Heat oil in large skillet or pot over medium heat, then add chicken, skin-side down. Let sit until brown and crispy, about 5min. Turn and do the same for the other side. 

Remove chicken and set aside. Remove excess oil, leaving about a table spoon. Sauté onion until tender

Add garlic and sauté until fragrant. 

Add tomatoes and squash along with cumin and oregano. 

Cook together for another 5 minutes, then add the chicken, broth and corn. 

Bring to a boil then lower heat and simmer for 20-30 minutes until chicken is done. 

Salt and pepper to taste. 

Yields 4 servings. 


In this recipe I’m calling for bone-in thighs or legs (the bones add more flavor, but are a little more work when eating) but you can use cut up boneless thighs or breast meat. 

Pollo con Calabacita - with cut up boneless chicken thighs (c) 2017 M. Diaz
Pollo con Calabacita – with cut up boneless chicken thighs.

You can adjust the heat by using the Mild, Medium or Hot tomatoes, or by adding ancho or chipotle chile powder.