Pechuga Con Calabaza Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Begin by preparing all ingredients. Chop the chicken breast into bite-sized pieces, slice the zucchini, and mince the garlic. If using fresh chiles, chop them finely as well.

2. 2

   Cook the Chicken

   In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and cumin. Sauté until the chicken is cooked through and golden brown, about 7-10 minutes. Remove from the skillet and set aside.

3. 3

   Sauté Vegetables

   In the same skillet, add the minced garlic, zucchini, corn, and chiles. Sauté for about 5 minutes until the vegetables are tender.

4. 4

   Make the Sauce

   Reduce the heat to low and add the cream to the skillet, stirring to combine. Return the cooked chicken to the skillet and mix well. Let it simmer for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper as needed.

5. 5

   Serve

   Serve the chicken and vegetable mixture over a bed of Mexican rice, alongside charro beans. Garnish with chopped cilantro.