Sancocho

1. "there are many versions of this stew-soup in central and south america.
2. Scented with cumin, it makes a hearty supper on a chilly winter night.
3. " in a medium nonstick saucepan, heat the oil over medium high heat.
4. Add chicken; cook, turning frequently, until lightly browned on all sides.
5. Remove chicken; set aside.
6. add onion; cook until golden.
7. Add celery, bell pepper, jalapeno and cumin; cook, stirring, for 3 minutes.
8. add broth, tomatoes, pumpkin and sweet potato; bring to a boil, reduce heat, cover and simmer until sweet potato is tender.
9. Add reserved chicken and corn; simmer 10 minutes longer.
10. sprinkle with cilantro and serve with rice.
11. each serving provides: * ¼ fa, 2 v, 1 p, 1-½ 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).
12. Cut ini half, remove seeds and string with a large spoon, peel and dice.
13. 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.
14. Allow to cool; remove seeds and string, and scoop out flesh with a spoon.
15. You may use prebaked or canned pumpkin in this recipe too.