Colombian cuisine is all about rich flavors, comforting meals, and heartwarming traditions. Sudado de Pollo, or Colombian Chicken Stew, is a beloved dish that brings families together around the dinner table.
Packed with tender chicken, potatoes, and aromatic seasonings, this one-pot wonder is perfect for anyone craving a taste of authentic Colombian home cooking.
The best part? It’s easy to make, full of bold flavors, and pairs beautifully with rice and fresh avocado.
The Rich Culinary Heritage of Colombian Chicken Stew
Colombian Chicken Stew, or Sudado de Pollo, is a staple in many households across Colombia. Rooted in traditional cooking techniques, this dish showcases the perfect balance of spices, fresh ingredients, and slow-cooked tenderness.
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Passed down through generations, it remains a comforting meal that embodies the warmth of home-cooked Colombian food.
Why Sudado de Pollo Stands Out Among Colombian Dishes
- Flavor-packed broth: The combination of tomatoes, onions, and Colombian seasonings creates a rich, savory broth.
- One-pot simplicity: Minimal effort with maximum flavor—ideal for home cooks of any skill level.
- Authentic Colombian taste: A true representation of Colombian home cooking, featuring classic ingredients and flavors.
- Versatile and adaptable: Can be customized with different vegetables and proteins while maintaining its Colombian essence.
- Perfect for gatherings: A family-style dish meant to be shared, bringing people together over a hearty meal.
How Colombian Chicken Stew Reflects Regional Influences
Colombian cuisine varies by region, and Sudado de Pollo is no exception. Coastal areas might incorporate coconut milk for a richer, creamier version, while Andean regions stay true to the classic tomato-based broth.
This dish beautifully adapts to local ingredients, making it a dynamic representation of Colombia’s diverse food culture.
Pairing Suggestions for an Authentic Colombian Experience
- Rice: White rice is the perfect companion to soak up the flavorful broth.
- Avocado slices: Adds creaminess and a mild, buttery contrast to the spices.
- Fried plantains: A touch of sweetness balances the savory depth of the stew.
- Aji picante: A spicy Colombian hot sauce that enhances every bite.
- Traditional beverages: Enjoy with aguapanela (sugarcane drink) or fresh tropical juices like passion fruit.
Tips for Elevating Your Sudado de Pollo
- Use bone-in chicken for depth of flavor. The bones enrich the broth, making it more flavorful.
- Simmer low and slow. Cooking over medium-low heat ensures tender, juicy chicken and well-infused flavors.
- Layer seasonings throughout. Adding spices in stages builds complexity in the dish.
- Garnish with fresh cilantro. It enhances the aroma and adds a final burst of color and flavor.
- Serve immediately. Enjoying the stew fresh ensures the best texture and taste.
Colombian Chicken Stew (Sudado de Pollo) is more than just a dish—it’s a comforting, flavorful embrace of Colombian culture.
Whether you’re preparing it for a family dinner or introducing someone to Colombian flavors, this stew delivers warmth and authenticity in every spoonful.
Recipe
Best Colombian Chicken Stew (Sudado de Pollo) Recipe
Equipment
- Large Dutch oven or deep pot
Ingredients
- 10 pieces chicken thighs and drumsticks
- 2 whole tomatoes diced
- 1 whole onion diced
- 6 cloves fresh garlic minced
- 1/2 teaspoon tomato paste
- 3 whole red potatoes peeled and sliced
- 3 leaves fresh or dried bay leaves
- 6 cups filtered water
- 1/4 cup white distilled vinegar
- 1/4 cup cilantro chopped (for garnish)
For the Spices & Seasoning:
- 1/4 teaspoon Sazon with salt
- 1 teaspoon salt-free Sazon
- 1/2 teaspoon Adobo seasoning
- 1/8 teaspoon sea salt
- Additional salt and pepper to taste
For Cooking:
- 2 tablespoons avocado oil
Instructions
Preparation:
- Dice the vegetables: Roughly chop the tomatoes, onion, and garlic. Set aside.
- Peel and slice the potatoes: Place them in a bowl of cold water with a pinch of salt to prevent browning. Set aside.
Cooking Process:
- Searing the Chicken
- Heat the avocado oil in a large Dutch oven over medium heat.
- Season the chicken with salt and add it to the pot, browning on all sides (about 5 minutes per side).
- Add the bay leaves. Once browned, remove the chicken and set aside.
Sautéing the Aromatics:
- In the same pot, add the onions, tomatoes, garlic, and tomato paste.
- Stir and cook for about 5 minutes until softened.
Incorporating the Spices:
- Stir in the Sazon, Adobo, sea salt, and any additional seasonings.
- Cook for an additional 10 minutes until the onions become translucent and the spices are fragrant.
Simmering the Stew:
- Return the browned chicken back into the pot and pour in the filtered water and vinegar.
- Cover and cook over medium heat for about 10 minutes, then uncover and let it simmer for another 20-30 minutes until the chicken is tender.
Adding the Potatoes:
- Drain and add the potatoes to the pot.
- Continue cooking for 15 minutes or until the potatoes are fork-tender.
Final Touches:
- Skim off any excess fat from the surface if necessary.
- Taste and adjust seasoning as needed.
- Sprinkle with fresh cilantro and serve hot over a bed of white rice with avocado slices on the side.
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.