---------- Recipe via Meal-Master (tm) v8.02
       Title: SANCOCHO
  Categories: Main dish, Soups/stews, Poultry, Wt-watchers
       Yield: 4 servings
       1 ts Corn oil
       3 oz Chicken breast; diced
       3 oz Chicken thigh; diced
       1 c  Chopped onion
     1/2 c  Chopped celery
     1/2 c  Diced red bell pepper
       1 ts -Minced jalapeno, or up to..
       3 ts Minced jalapeno
       2 ts Ground cumin
       3 c  Chicken broth
       1 c  Chopped plum tomatoes
       1 c  Fresh pumpkin* (or rutabaga)
       4 oz Diced, pared sweet potato
     1/2 c  Corn kernels
            -- fresh or frozen
       2 tb Minced cilantro or parsley
       2 c  Cooked white rice
   “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