Entree: United States – New Mexico – Calabacitas with Chicken (A New Mexican sautéed stew of summer squash, corn, roasted green chiles, tomatoes, and chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) boneless skinless chicken breast, cut into 1/2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, thinly sliced, about 1 cup (150 g)
- 2 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 medium Hatch or Anaheim green chiles, roasted, peeled, seeded, and chopped
- 2 medium zucchini or yellow summer squash, sliced into 1/3-inch rounds, about 1 lb (454 g)
- 1 cup (150 g) fresh corn kernels (about 2 ears) or frozen corn
- 2 medium Roma tomatoes, diced, about 1 cup (180 g)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1.5 g) dried oregano
- 1 tsp (6 g) kosher salt, more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 1/2 cup (60 g) shredded cheddar or crumbled queso fresco
- 2 tbsp (8 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Add chicken and cook, stirring occasionally, until just cooked through and lightly browned, about 4–5 minutes. Remove chicken to a plate and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the skillet. Add the sliced onion and cook until softened, about 3–4 minutes. Stir in the garlic and cook 30 seconds until fragrant.
3. Add the roasted chopped chiles, sliced squash, and corn kernels. Cook, stirring occasionally, until the squash begins to soften, about 4–6 minutes.
4. Stir in the diced tomatoes, cumin, oregano, and remaining salt and pepper. Pour in the chicken stock, scrape up any browned bits, and simmer until vegetables are tender and most liquid is reduced, about 3–4 minutes.
5. Return the cooked chicken to the skillet and stir to combine. Cook 1–2 minutes more to warm through and let flavors meld.
6. Remove from heat, stir in lime juice and cheese until cheese melts slightly. Taste and adjust seasoning. Sprinkle with chopped cilantro and serve with lime wedges.