Sancocho

Recipe Ingredients

1 teaspoon	5ml	Corn oil
3 oz	85g	Chicken breast - diced
3 oz	85g	Chicken thigh - diced
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	73g / 2.6oz	Diced red bell pepper
1 teaspoon	5ml	- minced jalapeno - or up to..
3 teaspoons	15ml	Minced jalapeno
2 teaspoons	10ml	Ground cumin
3 cups	711ml	Chicken broth
1 cup	62g / 2.2oz	Chopped plum tomatoes
1 cup	237ml	Fresh pumpkin* - (or rutabaga)
4 oz	113g	Diced - pared sweet potato
1/2 cup	31g / 1.1oz	Corn kernels - - fresh or frozen
2 tablespoons	30ml	Minced cilantro or parsley
2 cups	320g / 11oz	Cooked white rice

Recipe Instructions

"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.

*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 and Rice

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.