Sudado de Pollo is a chicken stew easy to make, hearty and full of flavor. Colombian sudados are usually served with white rice and avocado on the side.
Sudado de Pollo (Colombian-Style Chicken Stew)
- 8 chicken drumsticks or thighs without the skin
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- ¼ cup chopped red bell pepper
- 2 minced garlic cloves
- 2 cups chopped tomato
- 1 chicken bouillon
- 1 tablespoon sazon goya with azafran
- ¼ teaspoon cumin powder
- ¼ cup chopped fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 8 small yellow potatoes peeled and cut in half
- 3 cups water
- In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
- Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
- Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
- Serve over white rice.
The sauce is what really makes this Sudado de Pollo dish and when you mix it whit white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it. This chicken stew is a delicious meal made in one pot, with simple ingredients chicken, spices, herbs and vegetables all cooked in a wonderful broth.
More Colombian stews to try: