65 pueblo calabacitas Recipes

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

canola oil, white onion, chopped, zucchini, cut in cubes (or calabacitas), red bell pepper, cut in squares, fresh jalapeno peppers, minced, dried oregano, ground cumin, california chili powder, diced tomatoes, fresh cilantro (to garnish )

vegetable oil, onions, thinly sliced, poblano chiles , roasted, peeled (see note), and cut into 1/2 x i 1/2-inch strips, tomatoes, peeled, seeded, and coarsely chopped, i tsp salt, zucchini , cut into 1/8-inch slices, salt and freshly ground black pepper, dry bread crumbs, eggs, separated, sliced feta cheese, crumbled, unsalted butter, at room temperature

peanuts, sesame seeds, ancho chiles, ground annatto, ground allspice, ground cinnamon, ground black pepper, canola or peanut oil, bittersweet chocolate, finely chopped, cider vinegar, kosher salt, grain white rice, several saffron threads or pinch saffron powder, onion, chopped, canola or peanut oil, boneless chicken breasts, chicken stock, corn tortillas , for serving, glazed carrots , for serving, recipe follows, calabacitas , for serving, recipe follows