Making This Traditional Mexican Chicken :
Love making this traditional style Mexican dish. Traditionally made with pork but chicken pairs up well with the Tatuma squash. It’s a light tasting quick to cook squash that absorbs all the flavors of the ingredients. The end result is a yummy comforting flavor you’ll not only want on a cold or rainy day but even on those long summer days.
6 chicken thighs with bone (any part of pork is optional)
4 small tatuma (mexican) squash
1/2 chopped onion
2 chopped roma tomatoes
2 chopped garlic cloves
3 tsp tomato buillon with chicken flavor
8 oz can tomato sauce
3 1/2 cup low sodium chicken broth
=>In a skillet heat on high up 1 tsp olive oil and add chicken pieces with bone placing them with meaty side down (skin optional). Cook the chicken 4 minutes then turn and cook another 4 minutes adding about 1/2 cup of chicken broth to create steam and add pepper to taste. Cover between turns. Add the chopped onions and stir them in and saute till they are translucent then add the tomatoes and garlic. Saute this until tomato is tender and you can lightly press on it to release its juices. This will cook about 3 minutes then you can add the squash. Mix the squash in and add the tomato bouillon to flavor and stir that in well. Add the 3 cups of chicken broth to cover the squash and cover to cook about another 8 minutes to 10 minutes on medium to high heat. Check that the squash is translucent and tender but do not let it get too soft and mushy. Your chicken is ready to serve with beans and tortillas on the side or alone in a bowl for a comforting meal. ENJOY!