Ingredients
1.4 kg skinless, boneless chicken thighs
15 ml salt
15 ml garlic powder
15 ml ground cumin
10 ml ground black pepper
30 ml olive oil
1 calabaza squash, peeled and cut into 4 cm cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
425 g can whole kernel corn, drained
230 g can tomato sauce
Directions
Step 1
In a large pot, bring water to a boil and add the chicken thighs. Boil for 15 to 20 minutes or until the chicken is no longer pink in the center and the juices run clear. Use a thermometer to ensure the internal temperature reaches at least 74°C. Drain the chicken, reserving 480 ml of the broth. Shred or chop the chicken and set aside.
Step 2
In a bowl, mix together the salt, garlic powder, cumin, and black pepper. Set aside.
Step 3
In a large pan over medium-high heat, heat the olive oil. Add the calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add the drained corn, tomato sauce, the dry spice mixture, and the shredded chicken to the pan. Pour in the reserved chicken broth and mix well.
Step 4
Cover the pan and let the stew simmer over medium heat for 20 to 30 minutes.