Boil chicken thighs until fully cooked. Save 2 cups of the cooking liquid when done.

Remove meat from bone, removing all skin and fat from meat. Pull meat into small 1/2 inch pieces.

Wash calabaza, zucchini, squash, tomato and onion. Cut vegetables into 1/2 inch pieces.

Mix salt, pepper, garlic powder and cumin together in small bowl until well blended.

Heat cooking oil in a large pan with high sides over medium-high heat.

Add vegetables to pan and cook for approximately 10 minutes, or until tender.

Drain liquid from canned corn. Add to the vegetables.

Add tomato sauce.

Add dry ingredient mixture.

Add chicken and 2 cups cooking liquid.

Mix all ingredients until fully combined.

Continue to cook ingredients together until done.

Serve with yellow rice as a side dish.