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.
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 perfect for a weeknight dinner. It’s hearty and flavorful without a lot of effort. This easy one-pot meal comes together with just a few simple steps.
Sudado is a stew made with poultry, beef or pork, spices and vegetables, simmered in liquid. You can use any combination you’d like, but this is my mom's sudado de pollo recipe and contains mostly classic ingredients.
Ingredients to Make Sudado de Pollo
The printable recipe card with exact ingredients, cooking directions and step by step video.
Chicken: I recommend using drumsticks or thighs for a flavorful stew.
Oil: Vegetable or canola oil.
Vegetable: Onion, red bell pepper, garlic, tomato and potatoes.
Flavor and Spices: Chicken bouillon, sazon goya with azafran, cumin powder and salt.
Herbs: Fresh cilantro or parsley.
Water: Or Chicken broth to cook the stew.
Cooking Tips
You can also add yuca and carrots to this recipe if you want. Store any leftover sudado de pollo in an airtight container in the fridge for up to 4 days. Reheat the stew in the microwave or on the stove top.
How to Serve this Dish
Enjoy my chicken stew recipe with white rice and a simple avocado salad on the side to make a perfect meal.
More Colombian Stews to Try:
Sudado de Pollo Recipe (Colombian-Style Chicken Stew)
Ingredients
- 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
- 8 potatoes peeled and cut in half
- 3 cups water
Instructions
- 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.
Imani
Made this last night for dinner— absolutely delicious! I used Lawry’s seasoned salt instead of Sazón. I found that I didn’t have very much sauce, though. I tried adding another 1/2 cup of water but it didn’t do much. Don’t get me wrong, the taste is on the money, I just wish I could have some of that juice on my rice! Anywho, I served with aguacate y limón, y la cena era perfecta!
Michelle
Can you do this recipe in the Instant Pot? If so, are the directions and timings the same?
Patti
Gracias Erica tus recetas son increíbles. Yo también quiero saber si sabes la receta de las albóndigas rusas , mi abuelita las hacía , que buenos recuerdos . Nadie de mi familia sabe la receta y se que en muchas familias en Medellín las hacían . Sabes la receta ?
Anonymous
You missed the Ajiaco!!
Anonymous
I've made this a few times and tastes just like mom makes 🙂 my only question is when you cook for 30 minutes, do I lower the heat? Because I'm not getting as much "caldo" as I'd like.
Lb
Omg...I made this tonight. It's SOOOOOO good! My best friend bragged that her mother-in-law made this for her family last night, so I Googled the recipe and found this blog. I'm glad I did because I had just about everything already at home. However, my grocery store didn't sell the sazon with azafran, so I found a substitute online (1 tbsp each of ground coriander, cumin, garlic powder, ground annato seeds, garlic powder and salt). My house smells amazing and the taste is divine. I am going to try something many more of your recipes now! Thanks!
Gwen
Do you think I could do this in a slow cooker? What would you suggest I do differently, if anything?
Kimberly
Did you try it in the slow cooker? Because i was going to ask the same question And if you did what did you so differently?
Patricia
Estimate Erica,
Gracias por todas estas recetas. Yo tambien soy de Medellin y vivo en California hace 30 anos. Mi mama tambien vive aca y ya esta de edad. Se le han olvidado mucho las recetas pero quiere que yo le haga Falso Pollo ( carne de red, carne de marrano alberjas, zanahoria y era al bano Maria en un tarro de avena de aluminio). Tambien quiere albondigas rusas ( carne desmechada sin papa y creo que eran horneadas) sabes de estas recetas o quizas tu mani o tia. Me gustaria muchos hacerle estas recetas a mi mami ,las he buscado mucho pero no las encuentro, todos en la familia se acuerdan de ellas,pero no sabes las recetas. Te agradezco mucho si las buscas.Son deliciosas y me gustaria que mi mama las comiera otra vez.
Patricia
Lucero Young
I made this for supper tonight, and it's great! Better than my mom's 🙂 My mom is from Colombia and she knows all of these recipes, but I'm born in Canada, and although I know a few recipes, it's so great to have a resource that I can look up the recipes in english. Thanks very much!
Valentina
Im a beginner in the kitchen & tired of cooking the same thing all of the time. I wanted some sudadito like the one my Grandma makes & I ran into your page and thank God..... It tastes amazing and smells exactly like I remember.
THANK YOU
Paula
Hola!
I was wondering if I make this recipe but do not add the potatoes, how long should I leave the chicken for it to be ready? The extra 30 minutes still? Thank you!
Erica Dinho
Yes.
Anonymous
Now i'm the best chef in my frien's circle
Marisa Kirksey
You're the best Erica!! 🙂
Marisa Kirksey
Weird question. . . Would pork chops work? 😉
Erica Dinho
Hi Marisa, here is a recipe using pork: https://www.mycolombianrecipes.com/sudado-de-cerdo-colombian-pork-stew/
Erica
Hi Erica,
About a year ago we stopped cooking with seasonings that contain msg, would paprika and cumin do for this recipe? Thanks
Erica Dinho
Yes.
Erin
If so, how much of each (I too am trying not to use msg)?
Thank you!
Erin
Chris Caldwell @ World Cup of Food
Hey! This looks great! We are doing a Colombian food feature soon and are going to be making our own pollo sudado tonight, combining features from this version with a few others. A couple of sources we found use achiote, so we'll add some of that as well. We've even seen mustard and Worcestershire sauce as ingredients, but we might pass on those. Thanks for providing the world with your valuable insight on Colombian food!