Chicken Ranchero

2 1/2 lb chicken breasts, thighs and legs, skinned
14 1/2 oz can mexican style stewed tomatoes
8 oz can tomato sauce
7 oz can diced green chilies
1/2 tsp cumin
1 clove garlic, minced
2 zucchini, sliced
1 salt and black pepper
1 rice, if desired

Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes.

Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more.

Serve with rice, if desired.

Makes 4 to 6 servings.