ColombianLunch

Recipe Story

origins & traditions

Sudado de Pollo is a beloved Colombian comfort food that showcases the essence of home cooking. This one-pot wonder features tender chicken pieces braised in a savory tomato broth enriched with onions, garlic, cumin, and cilantro. The addition of potatoes, yuca, and carrots creates a complete meal that is both nourishing and satisfying. The cooking technique involves layering flavors by first sautéing aromatics, then adding the chicken and vegetables to simmer together until everything becomes tender and infused with the delicious broth. This dish is a staple in Colombian households, often served with white rice and avocado slices. The beauty of sudado lies in its simplicity and the way it brings families together around the table, making it ideal for any occasion throughout the year.

Instructions

step by step

0/13 done

Season chicken pieces with salt, pepper, cumin, and paprika. Let rest for 10 minutes.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add chopped onions and bell peppers, sauté for 5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add tomatoes, tomato paste, and bay leaves. Stir well and cook for 3 minutes.
Place seasoned chicken pieces in the pot, arranging them in a single layer if possible.
Add potatoes and carrots around the chicken.
Pour in enough water to barely cover the ingredients (about 2 cups).
Bring to a boil, then reduce heat to medium-low.
Cover and simmer for 35-40 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
Add fresh cilantro and adjust seasoning with salt and pepper.
Let rest for 5 minutes before serving.
Serve hot in bowls with plenty of broth, accompanied by white rice and avocado slices.

Sudado de Pollo

4.2 (81)

A comforting Colombian one-pot chicken stew simmered in a fragrant tomato-based broth with potatoes, yuca, and vegetables. This traditional dish is perfect for a hearty family lunch.

medium

1h 5m

6 servings

Ingredients

0 of 15 checked

Main Protein

1200 grams chicken-thigh, cut into pieces

Vegetables

4 pieces potatoes, peeled and quartered
3 pieces carrots, peeled and cut into chunks

Aromatics

2 pieces onions, finely chopped
1 pieces bell-peppers, diced
6 cloves garlic, minced

Base

3 pieces tomatoes, diced
2 tablespoons tomato-paste

Herbs

4 tablespoons cilantro, chopped
2 pieces bay-leaves

Spices

2 teaspoons cumin
1 teaspoons paprika

Cooking

3 tablespoons olive-oil

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, to taste

Chef Tips

expert advice

•For extra flavor, add a splash of beer or white wine when adding the water.

•You can substitute yuca with more potatoes if yuca is unavailable.

•Some Colombian cooks add a pinch of sugar to balance the acidity of the tomatoes.

•For a spicier version, add a diced jalapeño or ají pepper with the aromatics.

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

•To make it more substantial, add corn on the cob cut into rounds during the last 15 minutes of cooking.

•Always use bone-in chicken pieces for maximum flavor and moisture.

Colombian

⭐ Highly Rated

25 minmedium