Sancocho de Pollo
1 teaspoon vegetable oil
3 ounces chicken thigh, cut in small pieces
3 ounces chicken breast, cut in small pieces
1/2 cup chopped celery
1/2 cup red bell pepper, diced
2 teaspoons ground cumin
1 cup fresh, frozen or canned pumpkin (chunks, not
puree)
1/2 cup coarsely diced sweet potato
1/2 cup coarsely diced frozen yucca
1 ear or corn, cut into 4-6 1" sections
2 tablespoons cilantro, chopped
2 cups cooked white rice
In a medium saucepan, heat the oil over medium-high
heat. Add the chicken and lightly brown on all sides (this is meant
only to brown the chicken, not fully cook it). Remove chicken and
set aside.
Add the onion to the saucepan and cook until golden.
Add the celery, bell pepper, and cumin and cook for 3 minutes, stirring
constantly. Add the broth, tomatoes, sweet potato, pumpkin, yucca corn
pieces and bring to a boil. Reduce heat, cover and simmer until potatoes
are tender. Add the reserved chicken and simmer for 10 more minutes.
Sprinkle with cilantro and serve with rice.
