Ingredients
1 tsp corn oil
3 oz chicken breast, diced
3 oz chicken thigh, diced
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced red bell pepper minced jalape, no, 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 oz 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
Servings: 4 servings
Sancocho Recipe brought to you by Recipe Ideas
Categories: Weight Watchers
The History of Recipes
It is possible to track the history of meal recipes far back into ancient history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. However, mostly, these old cookbooks were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. He also informs us how the Roman cooks were skilled in the use of many different aromatic flavours, including some familiar names for example bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, such as rosemary and coriander. These new herbs and spices caused an outbreak in manuscripts on cookery, the majority of which are kept safe in private cookery archives. By the time we get to the 20th century, cookery books are highly popular mostly as a result of higher levels of literacy, people having more free time and being a little richer. The arrival of television gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Sancocho recipe.
