Sudado de Pollo — Print Recipe

A Colombian chicken stew slowly simmered in a tomato-based sauce with potatoes and vegetables, creating a rich, flavorful broth that is perfect over white rice.

Ingredients

2 lbs chicken pieces (thighs and drumsticks)
4 large potatoes, peeled and quartered
3 large tomatoes, chopped
1 large onion, diced
3 cloves garlic, minced
1 cup chicken broth
2 tbsp vegetable oil
1 tsp cumin
1/2 cup fresh cilantro, chopped
2 scallions, chopped
Salt and pepper to taste

Instructions

1 Season the chicken pieces with salt, pepper, and cumin, then brown them in vegetable oil in a large pot over medium-high heat until golden on all sides, about 5 minutes per side.
2 Remove the chicken and sauté the onion, garlic, and scallions in the same pot for 3 minutes, then add the chopped tomatoes and cook for 5 more minutes until they break down.
3 Return the chicken to the pot, add the quartered potatoes and chicken broth, bring to a boil, then reduce heat to low and cover tightly with a lid.
4 Simmer the stew for 35 to 40 minutes until the chicken is cooked through, the potatoes are tender, and the sauce has thickened into a rich, flavorful broth.
5 Stir in the fresh cilantro, adjust the seasoning with salt and pepper, and serve hot over white rice with sliced avocado on the side.

Did You Know?

Sudado means "sweated" in Spanish, referring to the slow-cooking technique where the chicken gently steams in its own juices under a tight lid, creating incredibly tender and flavorful meat.