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Sudado De Pollo

  • 4 min read

Colombian Chicken Stew: A True South American Delight

Colombian chicken stew, also known as “sudado de pollo,” is a hearty, wholesome, and absolutely delicious dish originating from the vibrant and culturally-rich South American country of Colombia. This Colombian style chicken stew is a dish that showcases the warmth and heartiness of Colombian cuisine, with its blend of comforting flavors and simple, yet satisfying ingredients.

What is Sudado de Pollo?

In Colombia, sudado de pollo is more than just a chicken stew; it’s a dish steeped in tradition and shared amongst family and friends. The term ‘sudado’ can be translated as ‘sweated’, which reflects the cooking method used. It involves simmering the chicken, along with other ingredients, in a covered pot or Dutch oven until all the flavors meld together, resulting in a flavorful stew.

The Key Ingredients for Colombian Chicken Stew

Colombian chicken stew has a few key ingredients that help define its characteristic taste. The stew starts with the chicken, typically using cuts with the skin side to lend richness to the dish. Sudado de pollo often includes potatoes, particularly Yukon gold potatoes, which hold their shape well during cooking and add a comforting, hearty element to the dish.

The flavor base for the stew is a mixture of tomatoes, onions, and garlic, which are sautéed before adding the chicken and potatoes. To intensify the flavors, chicken bouillon and garlic powder are often added. Finally, a good dose of chicken broth gives the stew its lovely, soupy consistency.

The Cooking Process: Creating Sudado de Pollo Colombian Style

Cooking sudado de pollo Colombian style involves a few simple steps. First, the chicken pieces are browned on their skin side in a Dutch oven or a large pot. This step not only adds color to the chicken, but also deepens the flavor of the stew. After browning, the chicken pieces are set aside, and the onions, tomatoes, and garlic are added to the pot.

These ingredients are sautéed over medium heat until they are soft and the flavors have begun to meld. At this point, the chicken bouillon, garlic powder, and chicken broth are added to the pot. The chicken pieces are then returned to the pot, and the stew is left to simmer, covered, allowing the flavors to fully develop.

After the chicken has simmered for a while, it’s time to add potatoes to the stew. The potatoes are added later in the cooking process to prevent them from breaking down and to ensure they maintain their texture in the final dish.

Sudado De Pollo
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Sudado De Pollo

Servings

5

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

350

kcal

Sudado de pollo is a hearty and flavorful Colombian chicken stew that is made with chicken, vegetables, and spices. It is a popular dish in Colombia and is often served with rice or bread. The stew is typically made with boneless, skinless chicken thighs, onions, garlic, green bell peppers, tomatoes, salt, pepper, cumin, cilantro, chicken broth, and potatoes. The chicken and vegetables are cooked in the chicken broth until they are tender. The corn is added at the end and cooked for 5 minutes more. The stew is served hot with rice or bread.

Ingredients

  • 1 pound boneless, skinless chicken thighs

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 green bell pepper, chopped

  • 2 tomatoes, chopped

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cumin

  • 1/4 cup chopped cilantro

  • 3 cups chicken broth

  • 1 pound small red potatoes, scrubbed and quartered

  • 1/2 cup frozen corn kernels

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  • Add the onion, garlic, and bell pepper to the pot and cook until softened, about 5 minutes.
  • Add the tomatoes, salt, pepper, cumin, and cilantro to the pot and cook for 1 minute more.
  • Return the chicken to the pot and add the chicken broth and potatoes. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Stir in the corn and cook for 5 minutes more.
  • Serve hot with rice or bread.

Serving Suggestions for Colombian Chicken Stew

Sudado de pollo is traditionally served with white rice, which soaks up the flavorful stew and complements the tender chicken and potatoes. It’s also common to serve the stew with slices of ripe avocado and a sprinkle of fresh cilantro, adding a freshness that contrasts beautifully with the hearty stew.

Final Thoughts on Colombian Style Chicken Stew

Whether you’re familiar with Colombian cuisine or just discovering it, sudado de pollo is a dish worth trying. It’s hearty, comforting, and full of flavor – the kind of meal that warms you from the inside out. This Colombian chicken stew represents the kind of cooking that is at the heart of Colombian style cuisine: simple ingredients prepared with care to create dishes that are more than the sum of their parts.

Remember that like any stew, sudado de pollo only gets better with time. It’s the perfect make-ahead meal for busy weekdays, and the leftovers are even more delicious the next day. So why not give this Colombian chicken stew a try? It’s a culinary journey to South America, no travel required. Enjoy!

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