Sign out

Sign in

reset password


Not a member?
Join now for FREE!

Sancocho

StarStarStarStarEmpty star

Your rating

Recipe

"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
servings

Prep

15
min

Cook

70
min

Ready

85
min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 teaspoon corn oil
Camera
3 ounces chicken breasts
diced
Camera
3 ounces chicken thighs, boneless, skinless
diced
Camera
1 cup onions
chopped
Camera
½ cup celery
chopped
Camera
½ cup sweet red bell peppers
diced
Camera
1 teaspoon jalapeño pepper
minced, up to 3 ts to taste
Camera
2 teaspoons cumin
ground
Camera
3 cups chicken broth
Camera
1 cup italian plum (roma) tomatoes
chopped
Camera
1 cup pumpkin
fresh, or rutabaga
Camera
4 ounces sweet potatoes, or yams
diced, paired
Camera
½ cup corn
fresh or frozen
Camera
2 tablespoons cilantro
or parsley, minced
*Camera
2 cups rice
white, cooked
Camera

Ingredients

Amount Measure Ingredient Features
5 ml corn oil
Camera
86.7 ml/g chicken breasts
diced
Camera
86.7 ml/g chicken thighs, boneless, skinless
diced
Camera
237 ml onions
chopped
Camera
118 ml celery
chopped
Camera
118 ml sweet red bell peppers
diced
Camera
5 ml jalapeño pepper
minced, up to 3 ts to taste
Camera
10 ml cumin
ground
Camera
710 ml chicken broth
Camera
237 ml italian plum (roma) tomatoes
chopped
Camera
237 ml pumpkin
fresh, or rutabaga
Camera
115.6 ml/g sweet potatoes, or yams
diced, paired
Camera
118 ml corn
fresh or frozen
Camera
30 ml cilantro
or parsley, minced
* Camera
473 ml rice
white, cooked
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

Add review

 

Nutrition Facts

Serving Size 531g (18.7 oz)
Amount per Serving
Calories 57613% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 318mg 13%
Total Carbohydrate 34g 34%
Dietary Fiber 6g 25%
Sugars g
Protein 46g
Vitamin A 309% Vitamin C 71%
Calcium 9% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe