Sudado de Pollo is a one-pot Colombian chicken meal that is hearty and delicious! With just a few simple steps, this savory stew comes together in just under an hour.
This Colombian Chicken Stew, otherwise known as Sudado de Pollo Colombiano, is very similar to Puerto Rican Pollo Guisado (Puerto Rican Chicken Stew) and both are usually served with a side of Arroz Blanco (white rice).
It’s a comforting, hearty dish that makes for a perfect weeknight meal because of its simple ingredients and the few steps needed to put it all together.Jump to:
Reasons to Love this Stew
- Comforting & Flavorful – this stew is so flavorful and easily can be considered “comfort food.”
- Easy & Filling – with just a few easy steps, this filling stew comes together quickly.
- One Pot Meal – tender pieces of chicken, peppers, onions, tomatoes and potatoes are cooked together providing a perfect one-pot dish.
- Leftovers – leftovers are even better as the stew sits.
Ingredients
- Chicken – For the most flavorful stew, use bone-in, dark chicken meat, like thighs, legs and wings.
- Veggies – peppers, onions and tomatoes, adds delicious flavor to the sauce and adds a nice texture to the soup.
- Garlic Cloves – adds great flavor to the sauce.
- Chicken Bouillon – adding cubes of chicken bouillon, not only enhances the flavor of the stew but also adds the perfect balance of salt seasoning.
- Potatoes – potatoes help make this stew a one-pot meal while also making it more filling.
- Spices – like cumin, sazon, salt and pepper adds flavor to the sauce while enhances the flavor of the chicken.
- Cilantro – fresh cilantro adds flavor, freshness and brightens the stew.
See my recipe card below for a complete list of the ingredients with measurements.
How to Make (Como Hacer un Sudado de Pollo)
- Begin by rinsing the chicken under cool water and place in a large bowl.
- Season with salt and pepper on both sides.
- Add the oil to a large pot, over medium heat. When the oil is heated through add the chopped peppers and onions and cook until the onions are slightly translucent.
- Add the garlic, stir and cook for 1 minute (Be careful not to burn the garlic or it will alter the taste of the stew).
- Add the chicken bouillon, sazon, cumin, tomatoes and pepper to taste. Stir everything together and cook for 3 minutes.
- Add the chicken and water, cover the pot with a lid and cook for 30 minutes.
- After 30 minutes, taste the stew to see if you need salt, if so add salt to taste.
- Add the potatoes, stir and cook for another 20-25 minutes.
TIP: You want the chicken to be very tender, almost falling off the bones.
- Top the stew with the fresh cilantro and cook for another 2 minutes.
- Stew is done. Serve with white rice on the side and slivers of avocado for a full hearty meal.
Substitutions and Variations for Sudado de Pollo Colombiano
Can I Use Chicken Breast Instead of Dark Meat?
- The short answer is yes, you can. However, the chicken stew will not be as flavorful. Adding breast chunks in the beginning of making the stew, will cause them to become dry and tough. So they must be added at the end of the cooking process which doesn’t add much chicken stew flavor.
- For the most flavorful stew, add dark bone-in chicken pieces and in the last fifteen minutes of cooking, add 2 inch chunks of breast. Doing so, allows the chicken breasts chunks to fully cook through while also keeping them moist.
Do I have to Add Fresh Cilantro or Can I Use Dry Cilantro Spice?
- Fresh cilantro adds delicious Latin flavor that dried cilantro just cannot provide.
What if I Don’t Like Cilantro?
- Substitute fresh cilantro with fresh parsley.
Can I add Other Vegetables?
- Yes! Feel free to add vegetables you like such as frozen peas and sliced carrots.
What to Serve with this Soup?
Although this stew can be enjoyed completely on it’s own, traditionally, this soup is served with white rice and avocado. Another delicious option is yellow rice.
A simple lettuce and tomato salad on the side is wonderful too!
Fried Garlic Tostones (fried garlic plantains) work well too.How to Store Leftovers?
After the stew has cooled some, store it in the refrigerator in the same pot it was cooked in or add it to a separate container.
Can I Freeze it?
Yes! Once the stew has cooled, add it to a freezer safe container for up to 2 months.
You can also add it to a freezer safe plastic bag, then lay it flat in the freezer to freeze.
When ready to eat, simply thaw it out in the refrigerator the night before.
How to Reheat?
To reheat, simply heat the stew over a stovetop over medium heat or microwave until heated through.
Other Stewed Recipes You Will Love
Did you try this recipe? Please leave a ⭐ review below!
Click any of the images in post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.
📖 Recipe
Sudado de Pollo
Equipment
- caldero, dutch oven pot or large pot
Ingredients
- 8 pieces chicken thighs or drumsticks and wings or a combination of all, rinsed under cool water
- 2 tablespoon vegetable oil
- 1 onion chopped
- 1 red pepper rinsed, deseeded and chopped
- 4 garlic cloves finely minced
- 2 cups tomatoes chopped or roughly chopped
- 2 cubes chicken bouillon
- 1 Sazon with Azafran or Sazon with Achoite
- ¼ teaspoon ground cumin
- ⅓ cup fresh cilantro
- salt and pepper to taste, may not need any salt at all because of the chicken bouillon that is added
- 2-3 large russet potatoes peeled and cut into large chunks or quartered
- water enough water to cover the chicken, about 5 cups
Instructions
- Begin by rinsing the chicken under cool water and place it in a large bowl.Season with salt and pepper on both sides.
- Add the oil to a large pot, over medium heat. When the oil is heated through add the chopped peppers, and onions and cook until the onions are slightly translucent.
- Add the garlic, stir and cook for 1 minute.(Be careful not to burn the garlic or it will alter the taste of the stew).
- Add the chicken bouillon, sazon, cumin, tomatoes and pepper to taste. Stir everything together and cook for 3 minutes.
- Add the chicken and water, cover the pot with a lid and cook for 30 minutes.
- After 30 minutes, taste the stew to see if you need salt, if so add salt to taste.
- Add the potatoes, stir and cook for another 20-25 minutes.TIP: You want the chicken to be very tender, almost falling off the bones.
- Top the stew with the fresh cilantro and cook for another 2 minutes.
- Stew is done. Serve with white rice on the side and slivers of avocado for a full hearty meal.
Chicken Breast
- If you're adding chicken breast to the stew, rinse and cut into 2-inch chunks.Add to the stew in the last 15 minutes of cooking the stew.
Nutrition
Join the Discussion