3 lbs. chicken, cut up
¼ cup minced garlic
Salt and black pepper (to taste)
1 large onion, chopped
4 cups diced zucchini or tatuma squash
2 cups diced ripe tomatoes
1 teaspoon cumin
2 – 12 oz. cans shoe peg corn, drained

Place chicken in Dutch oven.  Add garlic and season with salt and black pepper.  Sauté until chicken is lightly browned.  Add onion, squash, tomatoes and cumin.  Simmer, covered, for 30 minutes or until squash is tender.  Add corn and cook for 10 to 15 minutes or until thoroughly heated.  Yield:  4-6 servings