Chicken Nicaraguense

• 2 boneless skinless chicken breasts
• 1 medium green pepper, chopped
• 1/2 cup celery, diced
• 2 ounces onions, chopped
• 1/3 cup carrot, diced
• 1 garlic, glove finely minced
• 1 cup tomato juice
• 2 cups summer squash, sliced
• 1 teaspoon cumin
• salt
• pepper
• 2 ounces peas

1. Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
2. Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
3. Cook briefly, stirring until vegetables are cooked but crisp.
4. Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
5. Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
6. Add the peas, and return casserole to oven, covered, for 10 more minutes.

chicken breasts, green pepper, celery, onions, carrot, garlic, tomato juice, summer squash, cumin, salt, pepper, peas

Taken from www.food.com/recipe/chicken-nicaraguense-456638 (may not work)