Food Network: Chicken with Tatuma Squash (Pollo con Calabacita)

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Chicken with Tatuma Squash (Pollo con Calabacita)
Recipe courtesy Diana Barrios Trevino, San Antonio, TX, Los Barrios Family Cookbook

Ingredients
1/4 cup vegetable oil
1 (2 1/2 to 3 pound) fryer chicken, cut into 8 to 10 pieces
Salt
4 tatuma squash, halved, seeded, and cut into 1-inch cubes, see Cook's Note*
4 tomatoes, halved and sliced
1/2 onion, sliced
2 cloves garlic, finely chopped
4 to 5 whole serrano chiles, optional
1 1/2 teaspoons to 1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

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, the
oregano, and pepper. Cover and simmer until the chicken is cooked through and the squash is
fork-tender, about 15 minutes. Transfer to a serving platter, and enjoy.

*Cook's Note: 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.