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    My Colombian Recipes » Recipes » Main Dishes » Chicken and Turkey » Pollo Sudado Con Zanahoria (chicken With Carrot Sauce)

    Pollo Sudado con Zanahoria (Chicken with Carrot Sauce)

    Feb 6, 2012 · Modified: Oct 6, 2021 by Erica Dinho · 17 Comments

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    Pollo sudado con Salsa de ZanahoriaPin

    Now that I am so far away from home and my family, dishes like this Pollo Sudado con Zanahoria take me back to Colombia.

    If you are looking for something simple and tasty to make for a weekday dinner for your family, my mom's Chicken with Carrot Sauce is the perfect dish. I like serving it with plain white rice, lime wedges and avocado salad on the side.

    Buen provecho!

    Pollo sudado con Salsa de ZanahoriaPin

    Pollo Sudado con Zanahoria (Chicken with Carrot Sauce)

    Erica Dinho
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Colombian
    Servings 4 servings
    Calories 333 kcal

    Ingredients
     

    • 2 skinless, boneless chicken breasts
    • 3 garlic cloves, minced
    • 1 tbsp ground cumin
    • Salt and pepper
    • 1 cup chopped onions
    • 1 tbsp olive oil
    • 2 tbsp butter
    • 6 carrots, peeled, and thinly sliced
    • Juice of half lime
    • 2 cups chicken broth
    • ⅓ cup chopped fresh cilantro
    • 4 medium potatoes, sliced

    Instructions
     

    • Slice each chicken breast in half, horizontally, making 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until ¼ inch thick.
    • Place the chicken cutlets in a zip lock plastic bag. Add the cumin, garlic, onions, salt and pepper.
    • Refrigerate for 3 hours or overnight. Be sure the cutlets are evenly covered.
    • In a large sauce pan, heat the oil and butter over medium heat. Place the chicken into the skillet and cook for 2 minutes per side.
    • Add the carrots, potatoes and broth. Reduce the heat to low, cover and cook for about 15 minutes. Add more water if necessary.
    • Uncover the sauce pan and using a fork, mash the carrots. Cover and cook 5 minutes more. Add lime juice and fresh cilantro. Serve over white rice.

    Nutrition

    Calories: 333kcalCarbohydrates: 52gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 585mgPotassium: 1604mgFiber: 8gSugar: 8gVitamin A: 15432IUVitamin C: 60mgCalcium: 102mgIron: 4mg
    Keyword chicken recipe, Stew
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Diced carrotsPin

    More Chicken and Turkey Recipes

    Pollo Gritador (Screamer Chicken)Tropical Curried Chicken With RiceColombian-Style Fried Chicken (Pollo Frito Apanado)Chicken With Coconut Milk (Pollo Con Leche De Coco)Pastel De Choclo Y Pollo (Corn And Chicken Cake)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Karen

      February 06, 2012 at 10:52 am

      This sounds good - and so different than just roasting carrots to go along with the chicken.

      Reply
    2. Belinda @zomppa

      February 06, 2012 at 9:30 pm

      So bright! Great way to get those needed carrot vitamins in.

      Reply
    3. Ivy

      February 07, 2012 at 1:29 am

      A simple dish but with delicious sweet flavour. I've never combined chicken with carrots but sounds wonderful.

      Reply
    4. Joanne

      February 07, 2012 at 7:34 am

      I've never seen a carrot sauce like this before but it seems so vibrantly flavored!

      Reply
    5. Mary

      February 07, 2012 at 7:40 am

      I love the flavors you use - it's always great to find a wonderful recipe using boneless, skinless chicken breasts - thanks for this!
      mary x

      Reply
    6. Juliana

      February 07, 2012 at 3:12 pm

      Erica, I never heard of chicken with carrot sauce, but can imagine how tasty it is with the sweetness of the carrots. Beautiful color as well.
      Hope you are having a fantastic week 🙂

      Reply
    7. anh@anhsfoodblog.com

      February 07, 2012 at 4:51 pm

      oh this sounds very healthy and flavoursome!

      Reply
    8. norma

      February 07, 2012 at 8:13 pm

      Wow how beautiful and it must taste delicious with the sweetness of the carrots. Bravo!

      Reply
    9. Jeannie

      February 08, 2012 at 2:46 am

      This is a very bright dish and very pleasing to the eye:D I bet the taste must be really delicious!

      Reply
    10. SandrisW

      February 09, 2012 at 10:17 pm

      Hi this is good. i made it but i used sweet potato and it was so good!!
      Is there any way to have them organize alphatical. it was that i was looking for the Arroz con Pollo.
      Thanks i like all your recipes.

      Reply
    11. Chris

      February 12, 2012 at 2:09 pm

      I have never tried this but it really sounds like something I will like. The carrots make it such a bright dish.

      Reply
    12. Erica

      February 13, 2012 at 4:04 pm

      Thank you everyone!

      Reply
    13. Oysterculture

      February 20, 2012 at 8:51 am

      Wow, what a pretty and delicious sounding dish, I would not have used carrots like this, and now I want to run out and buy a bunch!

      Reply
    14. Brenda

      July 24, 2012 at 4:51 pm

      Hola!

      Tengo una pregunta acerca de esa receta: la cebolla y todo lo que se uso cuando se puso el pollo en la bolsa ziploc también se echa al sartén? o se descarta?

      Mi obsesión con Colombia comenzó hace unos 12 años con la telenovela Betty la Fea. Me fascina la comida, las costumbres, la cultura, la forma de hablar, en fin todo. Ahorita estamos viendo Hasta que la Plata Nos Separe y El Ultimo Matrimonio Feliz! El caso es que me gustaría mucho visitar colombia y degustar esas comidas deliciosas!

      En mi vocabulario ya utilizo: Cómo así?, Camine a ver, ¿Cómo se le ocurre? Esa vaina, qué jartera! No pues, Qué tal? Verraco y muchas otras haha.

      Reply
      • Erica

        July 28, 2012 at 2:36 pm

        Solo agrega el pollo al sartén.

        Reply
    15. Brenda

      July 24, 2012 at 4:52 pm

      Definitivamente ya le tengo el ojo echao a sus recetas! Todas suenan riquisimas y sencillas de hacer pues son los mismos ingredientes que utilizamos en Mexico.

      Buen buen blog, felicidades!

      Reply
    16. Lina

      November 16, 2014 at 12:53 am

      Hi! I got this recipe from another site a while ago and since then have been cooking it very frequently, and my husband loves it! (he's Jamaican. I add lots of hot sauce as well). Anyhow, the recipe I got makes it a bit differently. Yours seems much simpler, and I never thought about adding carrots! Can't wait to try it.

      But the reason I'm writing is to ask if you use a stainless steel pan to make it? Currently I start with the sauce first and add the chicken later. But because I use oil it splatters everywhere. I used to use a non-stick pan to make it and it worked well, but now want to switch to stainless steel. Is that what you use?

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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