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Sancocho

Yield: 4 Servings

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

There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night. In a medium nonstick saucepan heat the oil over medium high heat. Add chicken; cook turning frequently until lightly browned on all sides. Remove chicken; set aside. Add onion; cook until golden. Add celery bell pepper jalapeno and cumin; cook stirring for 3 minutes. Add broth tomatoes pumpkin and sweet potato; bring to a boil reduce heat cover and simmer until sweet potato is tender. Add reserved chicken and corn; simmer 10 minutes longer. Sprinkle with cilantro and serve with rice. Each serving provides: * 1/4 FA 2 V 1 P 1-1/2 B 15 C 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 *Note: For best flavor use small sugar pumpkins (about 2-3 pounds). Cut in half remove seeds and string with a large spoon peel and dice. 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. Allow to cool; remove seeds and string and scoop out flesh with a spoon. You may use prebaked or canned pumpkin in this recipe too. Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board) Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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