Pollo con Calabaza y Elote
1 1/2 to 2 lb. Boneless Chicken Breasts
1 Tbsp. Cooking Oil
1 Tsp. Garlic Powder
1/2 Tsp. Ground Cumin
1/4 Cup Onion, Chopped
1/4 Cup Green Bell Pepper, Chopped
Salt and Pepper to taste
1 Large Tomato, cut in wedges
1 Medium Zucchini, cut in 1/4 inch cubes
2 Small Yellow Squash, cut in 1/4 inch cubes
1 1/2 to 2 Cups Water
1 8 oz Can Tomato Sauce
1 16oz Can Whole Kernel Corn, drained
1 Tbsp. Flour
Boil chicken in a pan or large pot for 10 to 15 minutes until tender, drain and slice chicken into bite size pieces.
Brown chicken in oil. Stir in garlic powder, cumin, onions, green bell peppers, salt and pepper and cook covered for 2 minutes.
Stir in zucchini, yellow squash, water, tomato sauce, and tomato wedges. Reduce to medium heat and cook covered for 10 minutes.
Add corn and flour. Continue to cook covered until zucchini and yellow squash are tender, stirring occasionally. About 10 to 12 minutes
Serves 4 to 6.
Excellent with frijoles, guacamole and corn tortillas.