Traditionally prepared with bone-in drumsticks, Colombian Chicken Stew (Sudado de Pollo) is a deeply delicious, rich, and satisfying pot of meat and veggies that I have come to adore. Served with a heap of white rice and some creamy avocado, this is a stick-to-your-ribs sort of meal that will warm your bones on even the coldest of days.

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What is Sudado de Pollo (Colombian Chicken Stew)

Sudado de Pollo is a chicken and potato stew hailing from Colombia, a country whose food history is as rich with depth as this beautiful stew. With recipes that reflect the culinary traditions of the six different regions of the country, Colombian cuisine is an intriguing (and delicious) mix of ingredients, techniques, and beloved dishes.

Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions.
Wikipedia

Sudado de Pollo is a great representation of classic Colombian cooking, as it is hearty and very carb- and meat-centric. The rich cuts of chicken (traditionally bone-in drumsticks) combined with both rice and potatoes guarantee that diners will NOT leave the table hungry. Here are the primary components of a classic Sudado de Pollo:

Ingredients in a traditional Sudado de Pollo Colombiano:

Chicken drumsticks
Potatoes
Aromatics (garlic and onions)
Bell peppers
Sazon
Spices such as ground cumin
Cilantro (we’ll use the stems in the stew and the leaves to top the bowls when serving)
Fresh tomatoes
Rice for serving

What you’ll need to make this Sudado de Pollo

My version here takes a few liberties, all in the name of expediency. I use diced boneless skinless chicken thighs in place of the bone-in drumsticks and a good amount of chicken stock concentrate to build the flavor of the broth. Lots of onions and garlic go in, and a couple of diced bell peppers. I say use any color of pepper that you like or happen to have on hand.

The diced potatoes, to me, are what really make this such a hearty stew. Those combined with rice and rich cuts of chicken will ensure that you (and anyone lucky enough to get a bowl) do not leave the table hungry.

INGREDIENTS

3 tablespoons olive oil
2 yellow onions, diced
2 bell peppers, diced
12 ounces diced potatoes (any potatoes you have/like)
1 packet Sazon seasoning (such as Goya)
1 teaspoon cumin
2 teaspoons garlic powder
Salt and pepper
6 boneless skinless chicken thighs, diced
4 Roma tomatoes, diced
1 bunch cilantro, chopped, stems and leaves separated
5 large garlic cloves, minced or grated
2 teaspoons chicken stock concentrate (such as Better Than Bouillon)
4 cups chicken stock
Cooked rice for serving

Serving Suggestions: Sliced avocados, sour cream, limes for squeezing, the reserved cilantro leaves (or parsley)

How to make Colombian style chicken stew with boneless, skinless chicken

The great thing about this Colombian style stew is the fact that you can conjure so much flavor and richness with relatively little effort. It’s a two-pot dinner situation (one for the stew, and one for the rice), and one that has some room for riffing. You could use whatever potatoes you like or have on hand. You can swap in a slightly spicer chile pepper for the bells if you like (I do this).

Also, if you have a different protein on hand … say, pork tenderloin or even beef, you could use those here as well. It clearly just wouldn’t be a sudado de pollo at that point, but that’s okay.

Sudado de Pollo DIRECTIONS

Add the oil to a large, deep pot over medium to medium-high heat. Add the onions, peppers, potatoes, Sazon, cumin, garlic powder, and some salt and pepper to taste. Cook for 6 to 8 minutes, until tender.

Add the chicken, tomatoes, finely minced cilantro stems, garlic, and stock concentrate. Cook for a few minutes, stirring occasionally. Add the stock, cover, and allow the stew to simmer until the potatoes are fork tender and the chicken is cooked through, about 12 to 15 minutes. Taste and adjust seasonings as needed.

To serve, put some rice in each serving bowl, and ladle the hot stew all around. Top with the reserved cilantro leaves and some sliced avocado. Limes and sour cream are also nice here as well. Enjoy!