Sancocho Recipe

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Sancocho

Artist:	_	Yield:	4
Categories:	Entrees, Poultry, Soups & Stews	Rating:	0
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Ingredients:

1	tsp	Corn oil
3	oz	Chicken breast, diced
3	oz	Chicken thigh, diced
1	cup	Chopped onion
1/2	cup	Chopped celery
1/2	cup	Diced red bell pepper
1	tsp	-Minced jalapeno, or up to..
3	tsp	Minced jalapeno
2	tsp	Ground cumin
3	cup	Chicken broth
1	cup	Chopped plum tomatoes
1	cup	Fresh pumpkin* (or rutabaga)
4	oz	Diced, pared sweet potato
1/2	cup	Corn kernels
		-- fresh or frozen
2	tbsp	Minced cilantro or parsley
2	cup	Cooked white rice

Procedures:

1	"there are many versions of this stew-soup in central and south america.
2	Scented with cumin, it makes a hearty supper on a chilly winter night."
3	in a medium nonstick saucepan, heat the oil over medium high heat.
4	Add chicken; cook, turning frequently, until lightly browned on all sides.
5	Remove chicken; set aside.
6	add onion; cook until golden.
7	Add celery, bell pepper, jalapeno and cumin; cook, stirring, for 3 minutes.
8	add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce heat, cover and simmer until sweet potato is tender.
9	Add reserved chicken and corn; simmer 10 minutes longer.
10	sprinkle with cilantro and serve with rice.
11	each serving provides: * ?fa, 2 v, 1 p, 1-?b, 15 c
12	per serving: * 305 cal, 16 g pro, 50 g car, * 4 g fat: 1 g poly, 1 g mono, 1 g sat * 102 mg sod, 30 mg chol
13	*note: for best flavor, use small sugar pumpkins (about 2-3 pounds).
14	Cut in half, remove seeds and string with a large spoon, peel and dice.
15	Or you can bake the pumpkin whole in a roasting pan at 375°F for about 1 hour, or until it can be easily pierced with a knife.
16	Allow to cool; remove seeds and string, and scoop out flesh with a spoon.
17	You may use prebaked or canned pumpkin in this recipe too.