I learned to make this dish from my daughter-in-law from Texas
who is a half Mexican and half Spanish (as in Spanish from Spain).
Having a tomato base similar to Afritada,
this dish has a real Spanish influence.
2-chicken breast, rinsed and cup up into chunks
(or whole chicken, cut up)
1-medium Acorn Squash (or any kind of squash), cubed
3-very ripe tomatoes, chopped
(can use canned tomatoes)
3-cloves garlic, minced
canola oil for sauteing
2 - 8 oz cans tomato sauce
1 cup water or broth
Salt/Pepper to taste
This is another dish that I make without measuring the ingredients.
So the ingredients above are just for your guideline.
My daughter-in-law usually makes this dish with just chicken breasts, but I prefer dark meat over the breasts so I make this with cut up whole chicken then I just use the dark meat and freeze the breasts.