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
Directions
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By tess1185_9409069
San Antonio, TX
on January 31, 2008
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This was a really good recipe. It resembled a lot of the "calabacita con pollo" recipes in the local mexican restaurants.
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