Ingredients
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2 -3 lbs chicken thighs (or whatever you like but I don't recommend breast)
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1 calabaza squash
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1 zucchini
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1 yellow squash
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1 tomatoes
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1 yellow onion
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2 tablespoons cooking oil
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1 tablespoon salt
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2 teaspoons black pepper
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3 teaspoons garlic powder
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3 teaspoons cumin
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1 (15 ounce) can whole kernel corn (drained)
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1 (8 ounce) can tomato sauce
Instructions
- Wash chicken and boil until cooked, set aside.
- Wash all the squash, cut up into cubes, set aside.
- Wash tomato, cut up into cubes, set aside.
- Cut onion into cubes, set aside.
- Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
- Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
- On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
- Add drained corn.
- Add tomato sauce.
- Add dry spice mixture.
- Add chicken.
- Add 2 cups chicken broth from chicken boil.
- Gently mix all the ingredients to coat everything well.
- Cover and let simmer on medium heat for approximately 20-30 minutes.