chicken breast or thighscut into small bite-sized pieces1½ lb
garlic clovesminced2
New Mexico chili powder2 tsp
ground cumin1 tsp
black pepper1 tsp
saltto taste~to tasteest.
onionsmall, finely diced½
jalapeño or Serrano pepper1
calabacitas (Mexican squash or zucchini)3 large or 5 small2 lb
roasted poblano pepperspeeled and chopped2
sweet cornup to 1 cup½ cup
Roma tomatoes2
tomato sauce¼ cups
Queso Oaxacafor topping~1/2 to 3/4 cupsest.
oil or lardfor cooking~3 tbspest.
Steps
1
Cut the chicken into small bite-sized pieces and season thoroughly with New Mexico chili powder, ground cumin, salt, and black pepper until evenly coated.
2
Heat a pan over medium-high heat and add oil or lard. Once hot, add the seasoned chicken and cook for about 5 minutes until fully cooked through.
3
Remove the cooked chicken and set aside. Add a bit more oil to the same pan, then add the diced onion and jalapeño, stirring for about 2 minutes.
4
Add the minced garlic and cook for about 30 seconds until fragrant.
5
Add the calabacitas and roasted poblano peppers to the pan. Season with salt, mix well, and cook for another 2 minutes.
6
Stir in the tomatoes, sweet corn, and tomato sauce, mixing well and cooking for about 2 more minutes.
7
Return the chicken to the pan, mix well, then reduce heat to medium, cover, and simmer for 5 minutes.
8
Turn off the heat, top with Queso Oaxaca, cover, and let the cheese melt.
9
Transfer to serving plates and enjoy. Can be served with rice or as a filling for tacos.
PrimedTableBETA
