Chicos & Calabacitas
By Santa Fe School of Cooking
Chicos & Calabacitas
1 T. butter
1 T. olive oil
1 c. finely chopped onion
1 t. minced garlic
2 c. cubed yellow summer squash
2 c. cubed green zucchini squash
1/2 c. thinly sliced green onions
1 c. pre-cooked chicos (recipe follows)
1/2 c. roasted, chopped green chile, hot or mild
1 t. salt, to taste
1/2 c. seeded and diced ripe tomato
1/3 c. coarsely chopped fresh cilantro
Heat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.
Chicos
1/3 c. chicos
3 c. water
Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.
1 T. olive oil
1 c. finely chopped onion
1 t. minced garlic
2 c. cubed yellow summer squash
2 c. cubed green zucchini squash
1/2 c. thinly sliced green onions
1 c. pre-cooked chicos (recipe follows)
1/2 c. roasted, chopped green chile, hot or mild
1 t. salt, to taste
1/2 c. seeded and diced ripe tomato
1/3 c. coarsely chopped fresh cilantro
Heat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.
Chicos
1/3 c. chicos
3 c. water
Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.
2 T. butter
2 T. olive oil
1 c. finely chopped onion
2 t. minced garlic
2 ½ c. diced yellow summer squash
2 ½ c. diced zucchini squash
¾ c. (1 bunch) thinly sliced green onions
1 c. fresh or frozen corn kernels OR 1 c. pre-cooked chicos (recipe follows)
½ c. mild green chile, roasted, peeled and chopped
½ c. hot green chile, roasted, peeled and chopped
salt to taste
Serves 8
Prep Time 15m, Cooking Time 15m, Total Time 20mHeat butter and olive oil in a large skillet over medium-high. Sauté onion for about 2 minutes. Add garlic and continue cooking for 2 minutes, stirring frequently. Add yellow and green squash and cook for 4 minutes. Add green onions, chicos and chile, and cook for 2 minutes. Season with salt and add tomato and cilantro. Cook for 2 minutes.
Chicos
1/3 c. chicos
3 c. water
Bring the chicos and water to a boil and reduce the heat to a simmer. Cook for about 90 minutes, until the chicos have softened and are plump and chewy. Drain.
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