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 quite feasible to track the history of written cooking instructions back into history, in truth as far as the early Egyptians, and maybe further still. Having said that, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into Roman times around 25BC a man called Apicius compiled a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius tells us how the ancient Romans made use of a good variety of spices and herbs, including some that we all recognise such as bay, rue and parsley. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the Middle-East, including rosemary and coriander. These new culinary innovations prompted an increase in manuscripts on cooking, many of which still exist in academic collections. During the following few centuries, the wealthy families of the West tried to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. By the advent of the 1900s, cooking books were increasing in popularity due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Sancocho recipe.
