Sancocho (adapted from WW New Complete Cookbook, P. 136)

This was a different and really interesting Central and South American stew. It says it serves 4, but could really serve 8. Big portions!

Ingredients:

1 tsp corn oil
1/4 pound chicken breast, diced
1/4 pound chicken thigh, diced
1 onion, chopped fine
1 celery stalk, chopped
1/2 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2 tsp ground cumin
3 cups chicken broth
4 plum tomatoes, chopped
1 sweet potato, baked and mashed
1 sweet potato, peeled and diced
1/2 cup thawed frozen corn kernels
2 cups cooked long-grain rice

1. In a medium nonstick skillet, heat oil. Saute chicken 4-5 minutes. Transfer to a plate.

2. In skillet, saute the onions 5-7 minutes. Add celery, bell pepper, jalapeno and cumin; cook, stirring, 3 minutes. Stir in broth, tomatoes, mashed potato and sweet potato; bring to a boil. Reduce heat and simmer, covered, until potato is tender, about 10 minutes. Add chicken and corn; simmer 10 minutes longer. Serve with rice.