Cuban Squash With Garlic Calabaza Con Ajo Recipe 335

CALABAZA CON POLLO (SQUASH WITH CHICKEN)

Steps:

• 1. Wash chicken and boil until cooked, set aside.
• 2. Wash all squash, cut into cubes, set aside.
• 3. Wash tomato, cut into cubes, set aside
• 4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
• 5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
• 6. Add drained can corn, tomato sauce and dry spice mixture.
• 7. Add chicken and 2 cups of chicken broth from the chicken boil.
• 8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!

MOJO DE AJO (CUBAN CITRUS-GARLIC BARBECUE SAUCE)

Steps:

• Heat olive oil in deep saucepan over medium heat. Add garlic, and cook until fragrant and pale golden brown. Do not let brown too much, or else garlic will become bitter.
• Stir in sour orange juice (or lime juice and grapefruit juice), water, cumin, oregano, salt and pepper. Stand back, because the sauce may spatter. Bring to rolling boil. Correct the seasoning, adding more salt and pepper, if needed. Let cool to room temperature, and then stir in cilantro or parsley. Store in bottle or jar with tight-fitting lid; shake well before serving. Serve with grilled pork, chicken, seafood and vegetables.

STUFFED CALABAZA SQUASH

Steps:

• Preparation• Preheat the oven to 325 degrees F. cut a slice, about ½ inch thick from across the top of each squash and scoop out the seeds with a metal spoon. • Brush the exposed squash flesh and inside the cavities with 1 tablespoon of olive oil. Place the squash on a baking tray and bake until the squash is almost tender. • Meanwhile bring a large saucepan of water to a boil. Add the salt and rice and boil rapidly, uncovered, until the rice is tender. Drain the rice, rinse under hot running water and drain. • Heat the remaining oil in a medium sized, non-stick fry pan over medium high heat. Add onions and garlic and sauté, stirring frequently, until the onions are soft and golden • Reduce the heat to medium; add the mushrooms and cook, stirring, until tender. Add tomatoes and sundried tomatoes and cook stirring, until the tomatoes are cooked. • Transfer onions, mushroom and tomato mixture to a large bowl. Add raisins, parsley, walnuts pepper and the cooked rice. Mix well. • Spoon the rice mixture into the squash shells, dividing evenly Sprinkle the Parmesan over the squash-stuffing. • Bake until hot and the cheese is golden brown, about 20 minutes. Serve immediately.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.

CUBAN SQUASH WITH GARLIC (CALABAZA CON AJO) RECIPE - (3.3/5)

Steps:

• Boil the squash in salted water until tender, 20 to 25 minutes. Meanwhile, heat the oil in a skillet over high heat until it shimmers, add the garlic, and immediately remove from the heat. Drain the squash and place in a serving bowl. Drizzle with the oil and garlic, season with salt and pepper, and garnish with chopped parsley. Serves 4 to 6.