Chicken With Tatuma Squash ( Pollo Con Calabacita )

• 1/4 cup vegetable oil
• 1 (2 1/2-3 lb) broiler-fryer chickens, cut into 8 to 10 pieces or 4 large bone-in chicken breasts
• 1 teaspoon salt
• 4 4 zucchini or 4 summer squash, halved, seeded, and cut into 1-inch cubes
• 4 large tomatoes, halved and sliced
• 1/2 medium onion, sliced
• 2 garlic cloves, finely chopped
• 4 -5 whole serrano chilies (optional)
• salt
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon fresh ground black pepper

1. Heat the oil in a large skillet over medium heat.
2. Season the chicken with 1 teaspoon salt; add to the pan, and cook, turning once or twice, until golden brown, about 15 minutes. Pour off the excess fat.
3. Add the squash, tomatoes, onion, garlic, and chiles, if using.
4. Season with additional salt if needed, the oregano, and pepper.
5. Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.

vegetable oil, salt, zucchini, tomatoes, onion, garlic, serrano chilies, salt, oregano, fresh ground black pepper

Taken from www.food.com/recipe/chicken-with-tatuma-squash-pollo-con-calabacita-220516 (may not work)