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Prep 15 mins
Cook 30 mins
After buying tatuma squash on a whim, I had to find a way to use it. Tatuma, or Mexican white squash, is native to Latin America. Similar to zucchini in shape, size and texture, Tatuma has a soft green skin with a slightly firm white flesh. If you can't find tatuma, zucchini or summer squash can be substituted. If using zucchini or summer squash, which cook faster than tatuma, add to the pan 5 minutes before the chicken is done.
- 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 tatuma squash or 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)
- 1 1⁄2 teaspoons dried oregano
- 1⁄2 teaspoon fresh ground black pepper
- Heat the oil in a large skillet over medium heat.
- 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.
- Add the squash, tomatoes, onion, garlic, and chiles, if using.
- Season with additional salt if needed, the oregano, and pepper.
- Cover and simmer until the chicken is cooked through and the squash is fork-tender, about 15 minutes.