Yield: 4 servings

Measure Ingredient
1 teaspoon Corn oil
3 ounces Chicken breast; diced
3 ounces Chicken thigh; diced
1 cup Chopped onion
½ cup Chopped celery
½ cup Diced red bell pepper Minced jalapeno, or up to..
3 teaspoons Minced jalapeno
2 teaspoons Ground cumin
3 cups Chicken broth
1 cup Chopped plum tomatoes
1 cup Fresh pumpkin* (or rutabaga)
4 ounces Diced, pared sweet potato
½ cup Corn kernels fresh or frozen
2 tablespoons Minced cilantro or parsley
2 cups 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: * 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).

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

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