Estella's Favorite Calabaza con Pollo Recipe

October 26, 2022 Tarah Wolking
See the recipe Estella Guerrero shared with her Austin colleagues during Hispanic Heritage Month.


  • 2 teaspoons olive oil
  • 4 chicken thighs, skinned (about 1 1/2 pounds total)
  • 4 chicken drumsticks, skinned (about 1 pound total)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 medium squash, chopped (about 3 cups)
  • 1 ½ cups frozen whole-kernel corn, thawed
  • 1 (14.5-ounce) can diced tomatoes, undrained


Step 1: Heat oil in a Dutch oven over medium-high heat. Add chicken; cook 15 minutes, turning to brown on all sides.

Step 2: Sprinkle cumin, salt, and pepper over chicken. Add onion and garlic; cook 2 minutes, stirring occasionally. Add squash and remaining ingredients. Cover and cook 20 minutes or until chicken is done and vegetables are tender, stirring occasionally.

Estella Guerrero and Chef Mike preparing Calabaza con Pollo at Schwab's Austin campus as part of a celebration for Hispanic Heritage Month. Read more about the event >

Estella Guerrero and Chef Mike preparing Calabasa Con Pollo