Ingredients for 4 servings:
1. 3 tablespoons fresh lemon juice (1 lemon)
2. 4 garlic cloves, crushed
3. 1/2 teaspoon salt
4. 1 1/2 teaspoons chili powder
5. 1 chicken, quartered
6. 1/2 cup red palm oil
7. 3 onions, chopped
8. 1 chili pepper, left intact
9. 3 tomatoes, quartered
10. 1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
11. 1 cup chicken broth
12. 1/2 lb frozen okra, thawed

Directions:
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.