1cupof cubed auyama(West Indian pumpkin, or Kabocha squash)
4cupsof long-grain rice
Marinate chicken: Marinate the chicken for approximately 10 minutes in a bowl containing the cubanelle, oregano, garlic, celery, olives, coriander, thyme, 1 teaspoon of salt, and a pinch of pepper.
Brown chicken: In a cast iron or aluminum pot heat 3 tablespoons of oil over medium-high heat, reserving 2 tablespoons for later use. Add sugar to heated oilWhen the sugar turns dark brown, add the chicken (reserve vegetables and herbs from the marinade), being careful with splattering oil.
Cook the chicken: Stir, cover, and simmer for 10 minutes, adding water by the tablespoon as it becomes necessary.Lower heat to medium. Add the vegetables from the marinade, the pumpkin, and the tomato sauce and stir to combine. Add 4 ½ cups of water and bring to the boil.
Add rice: Taste the water and season with salt to taste. Add the rice and stir often to avoid excessive sticking.
Cook rice: Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover add the remaining oil, and stir moving the rice from the bottom to the top of the pot. Cover and cook for another 5 minutes. Taste rice for doneness; it should be firm but tender inside.
Serving: Serve with some avocado slices and tostones.