Calabacitas con Pollo (Zucchini & Chicken)

(3) Chicken quarter legs
(1) tsp. Cumin
(1) tsp.  Garlic powder
(1) tbsp Chicken flavor with tomato bouillon
(1) 16oz. Can kernel corn with liquid (do not drain)
(2) Small zucchini, cut into quarters
(1) Small tomato, diced
(1/2)  Yellow onion, diced
Cilantro to flavor
(1) Cup water
 

In a large skillet, add water, and chicken quarters.

Boil for 10 minutes then reduce heat to medium add spices, cumin, garlic
powder, and bouillon.

Cook for 20 minutes then add corn, zucchini, tomato and onion and cook an additional 20 to 25 minutes.

Serve with warm corn tortillas.

A meal by itself.  Serves 3-4

​

Creamy Tomatillo Avocado Salsa​

(6-7) Tomatillos, husks removed, clean under running water
(1) Jalapeño, seeds removed, roughly chopped
(3) Large cloves of garlic, mash
(1) Avocado, pitted and peeled
(1) tbsp. Lime juice (1/2 squeezed lime)
(1/4) Cup cilantro, with stems

​

Place tomatillos in a pot of water and bring to a boil for about 5 minutes or until
soft.
 

In a blender add tomatillos, and the remaining ingredients. Purée until smooth.
 

Chill for a couple of hours in the refrigerator before serving.

Best served on tacos or with lime tortillas chips to spark your taste buds!