Chicken Thighs with Calabaza Squash and Corn recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Ingredients
- ⅓ cup water ¼ cup lime juice 2 tablespoons olive oil 4 cloves garlic, crushed 2 teaspoons soy sauce 1 teaspoon salt ½ teaspoon liquid smoke flavoring ½ teaspoon cayenne pepper ½ teaspoon ground black pepper 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1 tablespoon vegetable oil 1 large sweet onion, chopped 1" 1 medium yellow squash, cubed 1 medium zucchini, cubed 1 (16 ounce) package frozen corn 1 (8 ounce) can tomato sauce 1 cup chicken broth 1 medium tomato, chopped 1 tablespoon garlic powder 1 tablespoon ground cumin 2 teaspoons freshly ground black pepper 2 teaspoons salt, or to taste
Nutrition Info
- 335.2 caloriescarbohydrate: 31.3 gcholesterol: 70.8 mgfat: 14.5 gfiber: 5.3 gprotein: 24 gsaturatedFat: 3.2 gservingSize: -sodium: 1317.7 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thighs with Calabaza Squash and Corn
Directions
-
Mix water, lime juice, olive oil, garlic, soy sauce, salt, and liquid smoke for marinade together in a large, resealable plastic bag. Stir in cayenne and black pepper. Add chicken and let marinate in the refrigerator, at least 2 hours, to overnight.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Heat vegetable oil in a large skillet over medium heat. Add chicken and cook and stir until just golden, 5 to 7 minutes. Add onion, calabaza, yellow squash, and zucchini, cook and stir until squash are slightly tender, 7 to 10 minutes. Add corn, tomato sauce, chicken broth, tomato, garlic powder, cumin, black pepper, and salt, stir well.
Cover, reduce heat to medium-low, and let simmer for 30 minutes, stirring once halfway through the cooking.