Rinse the chicken and pat it dry with a paper towel.
Season with salt and pepper.
Heat olive oil in a large stock pot.
Sear the chicken on all sides.
About 4-5 minutes on all sides.
Do not overcrowd the pot, or it will not sear properly.
Place a strainer above the pot.
Using a cooking spoon, strain the sauce into the pot.
Discard any remaining bits.
Add 1 cup water, bouillon, and calabacitas.
Mix as best as you can.
Cover and cook for 30 minutes, or until chicken is ready.
Serve and enjoy!