Chicken With Tatuma Squash ( Pollo Con Calabacita ) Recipe
After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.
1(2 1/2-3 lb)broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
1 teaspoonsalt
4 4zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
4 largetomatoes, halved and sliced
1/2mediumonion, sliced
2 garlic cloves, finely chopped
4 -5 whole serrano chilies (optional)
salt
1 1/2teaspoonsdried oregano
1/2teaspoonfresh ground black pepper
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Instructions
Heat the oil in a large skillet over medium heat.
Season the chicken with 1 teaspoon 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 if needed, the oregano, and pepper.
Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.