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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Sancocho means to parboil, but most often refers to a soup, usually made with chicken and yuca (cassava) and plantains. The reason it got the name Sancocho is that it is cook relatively fast and at a high temperature, or in a pressure cooker. This version is called Amarillo (yellow) because it includes ingredients (turmeric, annatto seeds) to make the broth appear yellowish. They are optional, of course. If you cannot find some of the vegetables, just double up on what you can find. I put the batata in parenthesis next to the yautia because it is not in the database at all. You can use both if you can find them. 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:
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 (Aji (Colombian Salsa)) 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.
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