1 (2 1/2 lb.) chicken, cut up
1 onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, pressed
1/4 to 1/2 tsp. cumin
1 (16 oz.) can tomatoes
Salt and pepper
1 medium calabaza

Saute chicken until well browned; add a little water, cover, and simmer for 15 minutes. Remove chicken to a plate and bone; add onion, bell pepper, and garlic to the chicken fat and saute for 2 minutes. Add tomatoes, salt, pepper and cumin; cook for about 5 minutes. Pour sauce into another container, return chicken to the skillet, add calabaza that has been seeded and diced, and cover all with sauce. Cover the pan and simmer for 15 minutes. Serves 4. This is good when served with a side dish of corn.

Calabaza is a Mexican melon-shaped squash. Any summer squash may be substituted.