Sudado de Pollo (Colombian Chicken Stew)

Cuisine: Colombian

People who live or who have lived in Colombia know very well that any type of stew is welcome at any time of day and place. Stews are the type of food that we eat the most in Colombia, especially at lunch time and we always serve them with a side of white rice and avocado. Every now and then we also serve them with a side salad, but that's only to not feel bad for the amount of potatoes and cassava that it has!

Again, I have to be honest with you guys and confess that stews have never been my favorite food, particularly if they have chicken or hen. I don't know if it's because we ate them almost every day for lunch when I was a kid, or if it's because I have never liked the tasted of boiled chicken, I really don't know what my deal is. Regardless, the point is my husband loves them because they remind him of Colombia, and therefore, I had to learn how to make a really good chicken stew so we can enjoy it at home.

The best way to get me to eat chicken stew is to make it with a good sauce that has lots of flavor and seasoning. To give it that delicious flavor, I always make it with onions and tomatoes as the base, and then I add a couple of aliños (seasoning) cubes to the pot before covering it. The result is a great dish that makes you want to go for seconds and still leaves you wanting more. This, coming from someone who is not a big fan of this type of food!

¡Buen Provecho!

Ingredients

  • For the Sauce
  • 2 medium tomatoes coarsely chopped
  • 1/4 white onion coarsely chopped
  • 2 cloves garlic finely chopped
  • 1 bouillon chicken stock
  • 1 envelope Sazón Goya with Achiote or Azafran
  • 1/2 cup water
  • For the Stew
  • 8 pieces chicken (4 legs and 4 thighs)
  • 1 tablespoon olive oil
  • 4 medium Russet potatoes cut into quarters
  • 4 medium pieces yuca
  • 2 cups water (more if needed)
  • 2 cubes seasoning or Colombian aliños (see tips for link on how to make your own aliños)
  • salt and pepper to taste
  • cilantro chopped (garnish, to taste)

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Directions

  1. Put all of the ingredients for the sauce in a blender and blend until smooth, then set aside.
  2. Season chicken with salt and pepper, skin side first.
  3. Heat oil in a large pot or dutch oven over medium high heat. Add chicken skin side down and season again on the opposite side. Brown for about 4-5 minutes on each side.
  4. Add potatoes, cassava, tomato sauce, water and aliños, and stir well. Bring to a boil, cover, lower heat to medium-low and cook for 30-35 minutes or until potatoes and cassava are cooked through.
  5. Once cooked, taste for seasoning and add more salt if needed. Garnish with chopped cilantro and serve with white rice and avocado.

Chef Notes

Click here to make your own Colombian seasoning (aliños).

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