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DOMINICAN CHICKEN STEW 
3 lbs. chicken breast
7 c. chicken stock
6 oz. tomato paste
3 tbsp. orange juice
2 tbsp. lime juice
1 lb. pumpkin or winter squash, peeled and cut into 1 inch cubes
2 med. sweet potatoes, 1 inch cubes
3 tomatoes, chopped
1 lg. onion, cut in 8 wedges
2-5 cloves garlic, minced
1 tbsp. dried parsley
1/2 tsp. coriander
2 tsp. oregano
Tabasco sauce (several drops)
Ground pepper
2 c. sliced peaches
1 pkg. frozen corn (med.)

Simmer chicken in stock (using 8 quart kettle) until chicken is cooked. Stir in next 13 ingredients - tomato paste, orange juice, lime juice, pumpkin, sweet potato, tomatoes, onion, garlic, parsley, coriander, oregano and pepper.

Cook until squash/potatoes are tender. Add peaches and corn and cook 5 minutes more.

Serves 8.

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