Ingredients

• 3 tablespoons fresh lemon juice (1 lemon)
• 4 garlic cloves, crushed
• 1/2 teaspoon salt
• 1 1/2 teaspoons chili powder
• 1 chicken, quartered
• 1/2 cup red palm oil
• 3 onions, chopped
• 1 chili pepper, left intact
• 3 tomatoes, quartered
• 1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
• 1 cup chicken broth
• 1/2 lb frozen okra, thawed

Instructions

1. Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.

2. Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.

3. Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.

4. Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.

5. Serve with boiled yuca or over rice.