Calabaza Con Pollo Chicken With Squash Recipe

Summary

Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Chicken1
 Butter2 Tablespoon
 Squash6 Medium
 Tomatoes4 , peeled
 Ears of corn2
 Garlic3 Clove (15 gm), minced
 Onions2 Large, sliced
 Jalapenos4 , seeded
 Green bell peppers2 , chopped
 Pimiento1 , diced
 Beer1 Can (10 oz)
 Butter2 Tablespoon, melted
 Flour2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4836 Calories from Fat 2022

% Daily Value*

Total Fat 226 g348.1%

Saturated Fat 80.5 g402.7%

Trans Fat 0 g

Cholesterol 1134 mg

Sodium 1531.3 mg63.8%

Total Carbohydrates 350 g116.8%

Dietary Fiber 64.7 g258.6%

Sugars 117.2 g

Protein 369 g738.8%

Vitamin A 316.6% Vitamin C 1350.9%

Calcium 77.1% Iron 165.7%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 325°.
In baking pan, place 1 cup water and chicken, liberally seasoned with salt, pepper, and butter.
Bake, covered, until tender.
Skin and bone chicken, reserving broth.
Wash and cut vegetables into bite-sized pieces.
Remove corn from cob; add garlic and onion.
Cut jalapenos into half-inch squares.
Place cooked chicken, broth, and vegetables in large saucepan.
Add beer or 1/2 cups water.
Cover and simmer 15 to 20 minutes over low to medium heat.
Do not let ingredients stick to bottom of pan.
Mix butter with flour and add just enough to thicken mixture.
Serve in bowls with flour tortillas.
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