Calabacitas con Pollo en Salsa de Cacahuate y Pepita

1.Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Stir in the minced garlic and cook for an additional 1 minute until fragrant.

3.Add the chicken pieces to the pot, seasoning with salt, pepper, ground cumin, and smoked paprika. Cook until the chicken is browned on all sides, about 6-8 minutes.

4.In a blender, combine the creamy peanut butter, roasted pepitas, and chicken broth. Blend until smooth and creamy, then pour the mixture into the pot with the chicken.

5.Add the diced potatoes and sliced calabacitas to the pot. Stir well to combine all ingredients and ensure the vegetables are coated with the sauce.

6.Bring the mixture to a gentle simmer, cover the pot, and cook for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through. Stir occasionally to prevent sticking.

7.Taste and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, add a little more chicken broth to reach desired consistency.