Mexican Chicken Zucchini Skillet (Pollo con Calabacita)

Mexican Chicken Zucchini Skillet

Prep time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4

Ingredients:

  • 2 medium zucchinis, cut into cubes
  • 1 carrot, peeled and cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (optional)
  • 1 ear of corn, canned or fresh
  • 1 cup cooked, shredded chicken (canned chicken can be used)
  • 2 tablespoons olive or vegetable oil
  • 1 cup of any broth or water
  • 1 teaspoon cumin
  • 1 teaspoon Paprika
  • Salt and pepper to taste
  • Cream (optional)
  • Grated cheese (optional)
  • Optional: Queso fresco and panela can be used as substitutes.

Directions:

  1. If using canned chicken, drain it and shred it. If using fresh chicken, cook and shred the chicken breast.
  2. Heat oil in a skillet. Cook onion until translucent, then add garlic and cook briefly.
  3. Add the zucchini, carrot, and green bell pepper (if using) to the skillet. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
  4. Stir in the shredded chicken (fresh or canned). Mix well with the vegetables.
  5. Add cumin, paprika, salt, and pepper. Pour in broth and simmer until vegetables are tender and liquid reduces.
  6. Serve hot, alongside rice or corn tortillas.

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