Sancocho Amarillo

READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons olive oil
  • 12
    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
  • 13
    cup green onion, chopped for garnish
  • fresh parsley or fresh basil, for garnish
  • 1
    tablespoon butter (optional)
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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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