Guiso de Polo Y Maiz (Chicken & Corn Stew)

1. In a large saucepan heat oil over medium-high heat until fragrant, then brown chicken breast. Once browned, remove chicken and reserve. Reduce to medium heat and add chorizo, onion, pepper and garlic.

2. Cook, stirring until the vegetables are tender, 6-8 minutes. Add the sherry to deglaze the pan, then add tomatoes, stock, potatoes and squash. Cook covered an additional 15 minutes.

3. Add the corn, reserved chicken, salt and pepper and cook partially covered until all the vegetables are tender about 20 minutes.

4. Correct the seasonings and serve in warm bowls. Garnish with cilantro and enjoy the dish with tostones (fried plantains) and white rice.