Sancocho Amarillo Recipe

Name: Sancocho Amarillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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 parsley or fresh basil, for garnish; 1 tablespoon butter (optional); Tabasco sauce, for serving (or Aji (Colombian Salsa))

Servings: persons

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 parsley or fresh basil, for garnish
1 tablespoon butter (optional)
Tabasco sauce, for serving (or Aji (Colombian Salsa))

1
In a pressure cooker, place oil and annatto seeds and cook, over low heat while preparing the sofrito; remove annatto seeds and discard.
2
To prepare the sofrito, place the onions and peppers in a food processor and chop fine.
3
After removing annatto seeds, add sofrito, cumin, turmeric, salt and pepper; increase heat to medium and cook until softened, about 5 - 10 minutes.
4
Add broth, water (or bouillon cubes and water), chicken, vegetables, Recaito (or chopped cilantro), and bay leaf.
5
Place cover on pressure cooker and increase heat to medium high.
6
Cook until it goes psish, about 30 minutes; reduce heat to low and cook about 15 minutes more.
7
Release pressure, then remove cover and check vegetables and chicken to doneness; adjust seasonings.
8
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.
9
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Sancocho Amarillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sancocho Amarillo

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