Sancocho Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Corn oil,
3 ounce: Chicken breast, diced
3 ounce: 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 ounce: Diced, pared sweet potato
1/2 cup: Corn kernels, fresh or frozen
2 tbsp: Minced cilantro or parsley,
2 cup: Cooked white rice,
Directions:
"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
Source from luhu.jp
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
Source from luhu.jp