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–+ servings

Best Colombian Chicken Stew (Sudado de Pollo) Recipe

This traditional recipe is a staple in Colombian cuisine, offering a balance of hearty ingredients and vibrant seasoning.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine Colombian, Latin-American
Servings 5 people
Calories 584 kcal

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

Calories: 584kcal
Keyword Authentic Colombian food, chicken stew, Colombian chicken stew recipe, Easy chicken stew recipe, Latin American comfort food, sudado de pollo, Sudado de Pollo traditional dish
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