Colombian Chicken Stew (Sudado de Pollo)
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.Â
- Yield: Serves 4 to 6 1x
Ingredients
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- 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)
Instructions
- 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, stirring frequently, 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!
Find it online: https://mykitchenlittle.com/2023/10/03/sudado-de-pollo/