Sancocho Amarillo Recipe

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Ingredients:

Serving

2 tbsp olive oil
1/2 tsp annatto seeds (optional)
1 cup onion, coarsely chopped (about 1 large)
1 cup italian peppers or 1 cup bell pepper, coarsely chopped
1 tbsp ground cumin
1 tbsp 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
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 oz 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
1 tbsp 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 (Aji (Colombian Salsa)) 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	299.2 Kcal (1253 kJ)
Calories from fat	70.81 Kcal
		% Daily Value*
Total Fat	7.87g	12%
Cholesterol	5.09mg	2%
Sodium	1334.82mg	56%
Potassium	1517.2mg	32%
Total Carbs	54.22g	18%
Sugars	3.48g	14%
Dietary Fiber	10.3g	41%
Protein	6.52g	13%
Vitamin C	32.1mg	54%
Iron	5.1mg	28%
Calcium	150.2mg	15%

Amount Per 100 g
Calories	53.76 Kcal (225 kJ)
Calories from fat	12.72 Kcal
		% Daily Value*
Total Fat	1.41g	12%
Cholesterol	0.91mg	2%
Sodium	239.82mg	56%
Potassium	272.59mg	32%
Total Carbs	9.74g	18%
Sugars	0.63g	14%
Dietary Fiber	1.85g	41%
Protein	1.17g	13%
Vitamin C	5.8mg	54%
Iron	0.9mg	28%
Calcium	27mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5.8

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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