Tuesday, April 21, 2009

Chicken Calabcita Stew

Serves 4

3/4 Pound Chicken Breasts, cut into strips
Salt and Pepper or Fajita Blend Spice
1 Tablespoon Canola Oil
1/2 Teaspoon Garlic Powder
1/4 Cup Onions, chopped
7 Ounces Stewed Tomatoes with Chiles
1/4 Teaspoon Pepper
1/2 Teaspoon Cumin Powder
1/2 Cup Sweet Corn, frozen
1/2 Pound Squash, Zucchini, fresh or frozen
1/8 Cup Green Bell Pepper, chopped, optional
2 Teaspoons Chicken Bouillon Powder or 1/2 Knorr's Cube
1 Cup Water*
  1. Salt and pepper chicken strips. Cook chicken in pot until brown on all sides.
  2. Add all other ingredients and bring to a boil.
  3. Lower heat, simmer covered for 15-20 minutes.

* Add 1 - 1/2 cups water to make this into a delicious soup. Add more spice to taste.
NOTE: For the Texas folks, HEB has a Calabacita Blend of vegetables in the frozen section.


  1. Lucy! I love your blog page, WOW, so sophisticated! Awesome! I will come by and check it all the time now! Thank you for contributing to my group page, be sure to stay with us! I love seeing all these great recipes, and links to your page!

  2. Thank you for the kind words, Darlene. I am so glad you like the blog and plan to visit often. I'm so happy you want me to post on your group page. I plan to post most days on your group page, Fb "What's for dinner tonight ladies?" http://www.facebook.com/group.php?gid=45089946689