Chicken with Calabaza Squash

Boil a substantial amount of water in a large container until it reaches a rolling boil; then, introduce chicken thighs into the pot. Maintain the boiling process until the chicken is no longer pink in its center and the juices flow freely, taking approximately 15 to 20 minutes. To verify doneness, insert an instant-read thermometer into the center of a chicken thigh; it should read at least 165 degrees F (74 degrees C). Remove the chicken from the pot, reserving 2 cups of the liquid that was previously used. Shred or chop the cooked chicken and set it aside for later use.

Combine salt, garlic powder, cumin, and black pepper in a bowl to create a blend of seasonings. Set this mixture aside for the time being.

Heat a substantial amount of olive oil in a large skillet over medium-high heat. Introduce calabaza squash, zucchini, yellow squash, tomato, and onion into the skillet. Cook and stir constantly until all the vegetables are tender, taking roughly 10 minutes to accomplish. Add corn to the skillet, followed by tomato sauce, the prepared dry spice mixture, and shredded or chopped chicken. Pour in the reserved 2 cups of chicken broth that was previously set aside. Mix everything together thoroughly.

Cover the skillet and let it simmer over medium heat for 20 to 30 minutes, allowing all the flavors to meld together.