ColombianDinner

Recipe Story

origins & traditions

Sudado de Pollo is a beloved Colombian comfort food that showcases the country's talent for creating deeply flavorful, homestyle dishes. This traditional chicken stew features tender chicken pieces braised in a savory broth enriched with tomatoes, onions, garlic, and cumin. The addition of potatoes and yuca adds heartiness, while bell peppers and cilantro provide freshness and color. Unlike heavier stews, sudado has a lighter, more brothy consistency that allows the natural flavors of the ingredients to shine through. The cooking technique involves building layers of flavor by sautéing aromatics before adding the chicken and vegetables to simmer together. This one-pot wonder is commonly served with white rice and avocado slices, making it a complete and satisfying meal that represents the warmth of Colombian home cooking.

Instructions

step by step

0/12 done

Season chicken thighs with salt, black pepper, and cumin. Set aside for 10 minutes.
Heat olive oil in a large stockpot over medium-high heat. Add chicken pieces and brown on all sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced tomatoes, tomato paste, cumin, and paprika. Cook for 3 minutes.
Return chicken to the pot. Add chicken broth, bay leaves, and chopped cilantro stems.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes.
Add cubed potatoes and yuca (if using). Stir gently.
Continue simmering covered for 20-25 minutes until potatoes are tender and chicken is fully cooked.
Taste and adjust seasoning with salt and pepper.
Remove bay leaves. Garnish with fresh cilantro leaves.
Serve hot with white rice and avocado slices.

Sudado de Pollo

4.0 (24)

A hearty Colombian chicken stew simmered in a rich tomato-based sauce with potatoes, yuca, and aromatic vegetables. This comforting one-pot meal is perfect for family dinners and brings authentic Colombian flavors to your table.

medium

1h 5m

6 servings

Ingredients

0 of 14 checked

Protein

1200 grams chicken-thigh, bone-in, skin removed, cut into pieces

Base

3 tablespoons olive-oil
4 pieces tomatoes, diced
2 tablespoons tomato-paste

Aromatics

2 pieces onions, diced
6 cloves garlic, minced

Vegetables

2 pieces bell-peppers, diced, mixed colors
4 pieces potatoes, peeled and cubed

Spices

2 teaspoons cumin, ground
1 teaspoons paprika

Herbs

4 tablespoons cilantro, chopped, plus extra for garnish
2 pieces bay-leaves

Seasoning

2 teaspoons salt, or to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For a richer flavor, marinate the chicken in lime juice, garlic, and cumin for 2-4 hours before cooking.

•You can substitute yuca with additional potatoes or add carrots for extra vegetables.

•If you prefer a thicker sauce, mash some of the cooked potatoes into the broth.

•Some Colombian cooks add a splash of beer or white wine when browning the chicken for added depth.

•For a spicier version, include diced jalapeños or a teaspoon of hot sauce.

•This dish tastes even better the next day as the flavors meld together.

•Freeze individual portions for easy weeknight meals.

Colombian

⭐ Highly Rated

25 minmedium