Mexican Chicken And Squash Casserole(Calabaza Con Pollo) - cooking recipe

Ingredients

8 or 10 Mexican (Taluma) squash or medium size zucchini
1 whole chicken, cut up or 5 to 6 breasts (remove skin)
2 medium tomatoes, chopped
4 to 6 garlic buds, chopped fine
1 (12 oz.) vacuum-packed can corn
3/4 c. water
1 tsp. salt

Preparation

Stir and brown cut up chicken in oil in a deep pot for about 10 minutes.
Cut squash in small chunks; place over chicken.
Add chopped tomatoes over squash.
Add finely chopped garlic.
Pour canned corn over ingredients.
Add water and salt.
Cover tightly; simmer for about 30 to 35 minutes or until squash is tender.
For added flavor, you may use 1/2 cup tomato sauce and 1/2 bell pepper, sliced.
Serves 8 or more.