Calabacitas A La Mexicana con Pollo
Calabacitas A La Mexicana con Pollo
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs, sliced into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Vegetables
- 2 zucchini, medium, cut into half-moon shapes then quartered into 1/2-inch pieces
- 1/2 white onion, sliced into thin strips
- 1 serrano pepper, sliced into thin rounds
- 1 red bell pepper, sliced into thin strips
- 1 ear fresh corn, kernels cut off, or 1 cup canned corn
- 2 tomato, medium, diced into small pieces
- 3 garlic cloves, minced
For the Seasoning and Finish
- 2 teaspoons chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- as needed salt, to taste
- 1/4 cup water
- 1/2 cup low-fat mozzarella cheese
- as needed fresh cilantro, for garnish
- as needed lime wedges, for serving
Optional
- as needed low calorie corn tortillas
Instructions
- 1
Prepare all vegetables and chicken: Slice the 1/2 white onion and 1 red bell pepper into thin strips. Slice the 1 serrano pepper into thin rounds. Dice the 2 medium tomatoes into small pieces. Cut the kernels off the 1 ear of fresh corn (or have canned corn ready). Mince the 3 garlic cloves. Cut the 2 medium zucchini into half-moon shapes, then quarter them into approximately 1/2-inch pieces. Slice the 1 pound boneless skinless chicken thighs into smaller, bite-sized pieces or strips.
⏱️ 15 min
- 2
Sear the chicken: Place the sliced chicken thighs in a hot pan (a large skillet works well). Season the chicken with 1 teaspoon paprika, 1/2 teaspoon pepper, and 1 teaspoon salt directly in the pan. Cook the chicken, stirring with a wooden spatula, until it is browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 3
Cook the aromatics: Add the sliced 1/2 white onion, sliced 1 red bell pepper, and sliced 1 serrano pepper to the same pan. Sauté until they begin to soften, about 3-5 minutes. Add the minced 3 garlic cloves to the pan and continue to cook, stirring, until fragrant, about 1 minute.
⏱️ 5 min
- 4
Add and cook down the tomatoes: Add the diced 2 medium tomatoes to the pan. Stir and cook the tomatoes until they soften and break down, forming a sauce-like consistency, about 5-7 minutes.
⏱️ 6 min
- 5
Incorporate corn and zucchini: Add the fresh corn kernels (or canned corn) and the diced 2 medium zucchini to the pan. Stir all the vegetables together.
⏱️ 3 min
- 6
Combine chicken and season: Return the previously cooked chicken to the pan with the vegetables. Add 2 teaspoons chicken bouillon, 1 teaspoon chili powder, and 1 teaspoon cumin. Add salt to taste. Pour in 1/4 cup water. Stir everything thoroughly to combine the chicken, vegetables, and seasonings. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 7
Melt the cheese: Evenly sprinkle 1/2 cup low-fat mozzarella cheese over the top of the chicken and vegetable mixture in the pan. Allow the cheese to melt until bubbly and slightly golden. You can cover the pan for a minute or two to help the cheese melt faster.
⏱️ 3 min
- 8
Garnish and serve: Garnish the dish generously with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the dish. If desired, serve with low calorie corn tortillas.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Calabacitas A La Mexicana con Pollo
For the Chicken
- 1 pound boneless skinless chicken thighs, sliced into bite-sized pieces
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Vegetables
- 2 zucchini, medium, cut into half-moon shapes then quartered into 1/2-inch pieces
- 1/2 white onion, sliced into thin strips
- 1 serrano pepper, sliced into thin rounds
- 1 red bell pepper, sliced into thin strips
- 1 ear fresh corn, kernels cut off, or 1 cup canned corn
- 2 tomato, medium, diced into small pieces
- 3 garlic cloves, minced
For the Seasoning and Finish
- 2 teaspoons chicken bouillon
- 1 teaspoon cumin
- 1 teaspoon chili powder
- as needed salt, to taste
- 1/4 cup water
- 1/2 cup low-fat mozzarella cheese
- as needed fresh cilantro, for garnish
- as needed lime wedges, for serving
Optional
- as needed low calorie corn tortillas
Instructions
- 1
Prepare all vegetables and chicken: Slice the 1/2 white onion and 1 red bell pepper into thin strips. Slice the 1 serrano pepper into thin rounds. Dice the 2 medium tomatoes into small pieces. Cut the kernels off the 1 ear of fresh corn (or have canned corn ready). Mince the 3 garlic cloves. Cut the 2 medium zucchini into half-moon shapes, then quarter them into approximately 1/2-inch pieces. Slice the 1 pound boneless skinless chicken thighs into smaller, bite-sized pieces or strips.
⏱️ 15 min - 2
Sear the chicken: Place the sliced chicken thighs in a hot pan (a large skillet works well). Season the chicken with 1 teaspoon paprika, 1/2 teaspoon pepper, and 1 teaspoon salt directly in the pan. Cook the chicken, stirring with a wooden spatula, until it is browned and cooked through. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 3
Cook the aromatics: Add the sliced 1/2 white onion, sliced 1 red bell pepper, and sliced 1 serrano pepper to the same pan. Sauté until they begin to soften, about 3-5 minutes. Add the minced 3 garlic cloves to the pan and continue to cook, stirring, until fragrant, about 1 minute.
⏱️ 5 min - 4
Add and cook down the tomatoes: Add the diced 2 medium tomatoes to the pan. Stir and cook the tomatoes until they soften and break down, forming a sauce-like consistency, about 5-7 minutes.
⏱️ 6 min - 5
Incorporate corn and zucchini: Add the fresh corn kernels (or canned corn) and the diced 2 medium zucchini to the pan. Stir all the vegetables together.
⏱️ 3 min - 6
Combine chicken and season: Return the previously cooked chicken to the pan with the vegetables. Add 2 teaspoons chicken bouillon, 1 teaspoon chili powder, and 1 teaspoon cumin. Add salt to taste. Pour in 1/4 cup water. Stir everything thoroughly to combine the chicken, vegetables, and seasonings. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 7
Melt the cheese: Evenly sprinkle 1/2 cup low-fat mozzarella cheese over the top of the chicken and vegetable mixture in the pan. Allow the cheese to melt until bubbly and slightly golden. You can cover the pan for a minute or two to help the cheese melt faster.
⏱️ 3 min - 8
Garnish and serve: Garnish the dish generously with fresh cilantro. Serve immediately with lime wedges on the side for squeezing over the dish. If desired, serve with low calorie corn tortillas.
⏱️ 1 min