Roasted Calabaza With Spicy Paprika Chicken Legs Recipes

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ROASTED CALABAZA



Roasted Calabaza image

Provided by Maggie Ruggiero

Categories     Side     Squash     Healthy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 3

3 1/2 pound calabaza (Caribbean pumpkin; often sold in large wedges) or butternut squash
3 tablespoons olive oil
Accompaniment: lime wedges

Steps:

  • Preheat oven to 475°F with racks in upper and lower thirds.
  • Seed and peel calabaza, then cut into 3/4-inch-wide pieces (about 3 inches long).
  • Toss with oil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper, then divide between 2 large shallow heavy baking pans, spreading in 1 layer.
  • Roast calabaza, switching position of pans and turning calabaza over halfway through cooking, until tender and starting to caramelize, 35 to 45 minutes.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)



Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

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.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g

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