Sancocho Amarillo
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1⁄2 teaspoon annatto seeds (optional)
- 1 cup onion, coarsely chopped (about 1 large)
- 1 cup italian peppers or 1 cup bell pepper, coarsely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- kosher salt & freshly ground black pepper (start with 2 tsp salt/1 tsp pepper and adjust at the end of cooking to taste)
- 4 cups chicken broth (or 4 cups water and 4 bouillon cubes)
- 3 cups water (additional to broth and bouillon)
- 6 chicken thighs, bone-in skin and fat removed and discarded
- 1 medium yucca root, peeled and quartered (cut in half crosswise, then in half lengthwise)
- 1 green plantain, peeled and quartered (cut in half crosswise, then in half lengthwise)
- 1 yautia, peeled and cut into 1/2 inch rounds (1 batata, peeled and cut into large dice, ingredient not in database and is optional)
- 4 red potatoes, washed and quartered (cut in half crosswise, then in half lengthwise)
- 1 ear of corn (or 2 little ears frozen corn, they'll be cut into 6 rounds, but are easier to cut after being cooked)
- 3 ounces recaito (Goya, 1/3 cup) or 1⁄3 cup fresh cilantro, chopped
- 1 bay leaf
- 1⁄3 cup green onion, chopped for garnish
- fresh cilantro or fresh parsley or fresh basil, for garnish
- 1 tablespoon butter (optional)
- Tabasco sauce, for serving (or Aji (Colombian Salsa))
Directions
- In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard.
- To prepare the sofrito, place the onions and peppers in a food processor and chop fine.
- After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes.
- Add broth, water (or bouillon cubes and water), chicken, vegetables, Recaito (or chopped cilantro), and bay leaf.
- Place cover on pressure cooker and increase heat to medium high.
- Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more.
- Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings.
- Remove corn and cut into 6 rounds; garnish with green onions and fresh herb of your choice; swirl in butter, if desired and aji (Recipe #377331) or Tabasco sauce, if desired.
- NOTE: If you do not have a pressure cooker, just use a large Dutch oven with a tight fitting lid. Cook on medium high heat. It will take longer to cook and you may need to add water to maintain a goodly amount of broth.
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