Sudado de Pollo

5 from 1 vote

Sudado de Pollo is a one-pot chicken Colombian meal that is hearty and delicious! With just a few simple steps, this savory stew comes together in just under an hour.

Prep Time5

Cook Time55

Total Time1

Course: Dinner

Cuisine: Columbian

Servings:

Calories: 248kcal

Author: Catherine Arena

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