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Pollo sudado con Salsa de Zanahoria

Pollo Sudado con Zanahoria (Chicken with Carrot Sauce)

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


  • 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
  • cup chopped fresh cilantro
  • 4 medium potatoes, sliced


  • 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.


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
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