Sancocho Amarillo

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))