Sancocho
"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."
Yield
4 servingsPrep
15 minCook
70 minReady
85 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
corn oil
|
|
| 3 | ounces |
chicken breasts
diced |
|
| 3 | ounces |
chicken thighs, boneless, skinless
diced |
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 1 | teaspoon |
jalapeño pepper
minced, up to 3 ts to taste |
|
| 2 | teaspoons |
cumin
ground |
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
italian plum (roma) tomatoes
chopped |
|
| 1 | cup |
pumpkin
fresh, or rutabaga |
|
| 4 | ounces |
sweet potatoes, or yams
diced, paired |
|
| ½ | cup |
corn
fresh or frozen |
|
| 2 | tablespoons |
cilantro
or parsley, minced |
|
| 2 | cups |
rice
white, cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
corn oil
|
|
| 86.7 | ml/g |
chicken breasts
diced |
|
| 86.7 | ml/g |
chicken thighs, boneless, skinless
diced |
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 5 | ml |
jalapeño pepper
minced, up to 3 ts to taste |
|
| 1E+1 | ml |
cumin
ground |
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
italian plum (roma) tomatoes
chopped |
|
| 237 | ml |
pumpkin
fresh, or rutabaga |
|
| 115.6 | ml/g |
sweet potatoes, or yams
diced, paired |
|
| 118 | ml |
corn
fresh or frozen |
|
| 3E+1 | ml |
cilantro
or parsley, minced |
|
| 473 | ml |
rice
white, cooked |
|
Directions
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.
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℉ (190℃) 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.
