2-3 lbchicken thighs, skinless and boneless
1 md green calabaza squash
1 md zucchini
1 md yellow squash
1 md yellow onion
2 Tbsp cooking oil
1 Tbsp salt
2 tsp black pepper
3 tsp garlic powder
3 tsp cumin
1 md tomato
1 can 15 oz. canned whole kernal corn (drain juice)
1 can 8 oz. tomato sauce
Wash chicken and boil until cooked, set aside.
Wash all squash, cut into cubes, set aside.
Wash tomato, cut into cubes, set aside
Dry Spice Mix – Mix salt, pepper, garlic powder and cumin in bowl, set aside.
In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
Add drained can corn, tomato sauce and dry spice mixture.
Add chicken and 2 cups of chicken broth from the chicken boil.
Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes.