HEAT 1 tbsp (15 mL) oil in a large heavy saucepan or Dutch oven over medium-high. Add chicken and cook 1-2 minutes per side or until brown. Remove chicken from pan, reduce heat to medium and add remaining oil. Sauté onion and garlic for 3-5 minutes. Add tomato paste, cumin and cayenne. Cook an additional 1-2 minutes.

ADD tomatoes and cook over medium-high for 10 minutes, stirring occasionally. Add squash, okra, carrots and 1 cup (250 mL) chicken broth. Stir in potatoes and peppers. Season with salt and pepper. Place chicken back in the pan and add remaining broth until chicken is almost covered.

REDUCE heat to low and simmer for 30 minutes or until chicken and vegetables are very tender and internal temperature reaches 185 ̊F (85 ̊C). Stir in cilantro before serving.