Sancocho

Sancocho

"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."

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Serves 4

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3 oz chicken breast, diced
3 oz chicken thigh, diced
1  chopped onion
2 sticks  celery, chopped
1 diced red pepper minced

1 chilli, finely chopped

2 tsp ground cumin
800ml chicken stock
1 x 400g chopped plum tomatoes
1 butternut squash, peeled &chopped

1 diced, pared sweet potato
100g corn kernels - fresh or frozen
2 tbsp fresh coriander

100g white rice, cooked

Spray a medium nonstick saucepan, and heat gently.  Add
chicken; cook, turning frequently, until lightly browned on all sides.
Remove chicken; set aside.

Add onion; cook until golden. Add celery,  pepper, chilli and
cumin; cook, stirring, for 3 minutes.

Add stock, tomatoes, squash 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 coriander and serve with rice.