If you’re craving a warm, comforting meal filled with fresh vegetables, tender chicken, and rich homemade flavor, this Mexican-style chicken and squash stew is exactly what you need. This hearty dish combines juicy chicken, sweet corn, tender squash, tomatoes, and aromatic spices in a savory broth that tastes like it simmered all day.

It’s one of those cozy meals that feels both nourishing and satisfying at the same time. The vegetables stay colorful and fresh, while the broth becomes deeply flavorful from the seared chicken and toasted spices. Serve it with warm tortillas, rice, or beans, and you’ll have a comforting homemade dinner everyone will love.

Ingredients

• 2 chicken thighs, cut in half
• 3 chicken drumsticks
• Salt to taste
• 1 1/2 tablespoons oil
• 1 cup diced onion
• 2 small celery stalks, diced
• 1/3 cup diced orange bell pepper
• 2 pounds Mexican squash or zucchini, chopped
• 1 can corn with liquid
• 1 heaping cup canned diced tomatoes
• Fresh cilantro to taste
• 2 cups chicken broth
• Chicken bouillon to taste

For the Spice Mixture

• 1 teaspoon black peppercorns
• 1 teaspoon whole cumin
• 1/2 teaspoon Mexican oregano
• 3 large garlic cloves
• 1/2 cup water

Instructions

Season the chicken pieces lightly with salt on both sides.

Heat the oil in a large pot or braiser over medium-high heat.

Add the chicken and sear for about 3 minutes per side until beautifully golden brown. Do not cover the pot while searing.

While the chicken cooks, prepare the spice mixture. Crush the peppercorns, cumin, oregano, garlic, and a pinch of salt together until finely ground. Stir in the water and set aside.

Once the chicken is browned, add the onions directly into the pot. Cook for about 1 minute until slightly softened.

Add the celery and bell pepper and cook for another minute while stirring gently.

Pour the spice mixture into the pot and stir everything together.

Add the chicken broth and stir in the chicken bouillon until dissolved.

Add the canned corn with its liquid, diced tomatoes, squash, and cilantro.

Taste the broth and season with additional salt if needed.

Cover the pot and bring everything to a gentle boil.

Reduce the heat to low and simmer for about 35 minutes until the chicken is tender and the squash is fully cooked.

Serve hot with warm tortillas, rice, or beans on the side.

Notes and Tips

• Mexican squash gives the dish authentic flavor, but zucchini works very well too.
• Searing the chicken first adds a deep rich flavor to the broth.
• Leave the corn liquid in the pot because it adds natural sweetness and extra flavor.
• Adjust the broth amount depending on how soupy you like the dish.
• Fresh cilantro brightens the stew beautifully, but you can reduce it if you prefer a milder flavor.
• This dish tastes even better the next day after the flavors have blended together overnight.

This comforting Mexican chicken and squash stew is warm, hearty, and full of homemade flavor. If you try it, share what side dishes you served with it and how you made it your own!