Ingredients

1 tsp. corn oil
3 oz. chicken breast; diced
3 oz. chicken thigh; diced
1 C. chopped onion
1/2 C. chopped celery
1/2 C. diced red bell pepper
1 to 3 tsp. minced jalapeno
2 tsp. ground cumin
3 C. chicken broth
1 C. chopped plum tomatoes
1 C. fresh pumpkin (or rutabaga)
4 oz. diced, pared sweet potato
1/2 C. corn kernels, fresh or frozen
2 Tbsp. minced cilantro or parsley
2 C. cooked white rice

Cooking Instructions

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 for 10 minutes longer. Sprinkle with cilantro and serve with rice.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: