Serves: 5
Start to Finish: 1 hour

1	whole chicken, quartered and skin removed (can substitute with any preferred combination of bone in chicken pieces)
¾	teaspoon salt
½	teaspoon ground black pepper
½	teaspoon paprika
½	tablespoon canola oil
2	cloves garlic, minced
1	teaspoon ground cumin
1	poblano pepper, chopped
3	yellow squash, peeled and chopped
3	green zucchini , peeled and chopped
1	12-ounce bag frozen corn (can substitute with 3 fresh corn cobs cut into quarters or canned corn)
1	8-ounce can tomato sauce
1	cup water
1	teaspoon cornstarch, dissolved in water
	juice of 1 lime

1.  Pat chicken dry with paper towels and sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper and paprika. Heat oil in Dutch oven over medium-high heat until smoking.  Add chicken to pot and cook 3 minutes, not moving, until browned.  Transfer chicken to plate. 
2.  Add garlic, cumin, poblano peppers, and remaining salt and black pepper to pot and sauté 5 minutes.  Stir squash, zucchini and corn into pot.  Stir tomato sauce, water and cornstarch into pot.  Arrange chicken in single layer on top of vegetables.  Bring to boil, reduce heat to low, cover pot and simmer 30 to 45 minutes, until chicken is cooked through.  Remove from heat and stir in lime juice.  Serve with cornbread or tortillas.

Per Serving:  405 cal., 10 g fat (2 g sat. fat), 96 mg chol., 782 mg sodium, 781 mg pot., 35 g carb., 8 g sugar, 5 g fiber, 45 g pro.