Colombian Chicken Stew Recipe (Sudado de Pollo)

Name: Colombian Chicken Stew Recipe (Sudado de Pollo)
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6 serving
Ingredients: 1 3 ½ to 4 pounds whole roasting chicken broken down into breasts; 6 tablespoons avocado oil; 3 ½ tablespoons homemade sazon; 1 small diced large yellow onion; 3 thinly sliced green onions; 1 small diced red bell pepper; 4 finely minced garlic cloves; 2 tablespoons of tomato paste; 5 small diced Roma tomatoes; 4 cups chicken stock; 4 sprigs fresh thyme; 1 bay leaf; 2 pounds thickly sliced peeled Yukon potatoes; 1 medium-sized peeled yucca cut into thickly sliced; coarse salt and freshly cracked pepper to taste; finely minced fresh cilantro for garnish

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5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings
6
Calories
773 kcal
Course
Main Course
Cuisine
Colombian

Colombian Chicken Stew Recipe (Sudado de Pollo)

Frida Davis

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This Colombian chicken stew is a delicious, comforting seared, braised chicken dish in a tomato-spice broth with potatoes and yucca.

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Ingredients

Servings

1 3 ½ to 4 pounds whole roasting chicken broken down into breasts thighs, and drums
6 tablespoons avocado oil
3 ½ tablespoons homemade sazon
1 small diced large yellow onion about 1 ½ cups
3 thinly sliced green onions
1 small diced red bell pepper
4 finely minced garlic cloves
2 tablespoons of tomato paste
5 small diced Roma tomatoes about 1 ½ cups
4 cups chicken stock
4 sprigs fresh thyme
1 bay leaf
2 pounds thickly sliced peeled Yukon potatoes
1 medium-sized peeled yucca cut into thickly sliced
coarse salt and freshly cracked pepper to taste
finely minced fresh cilantro for garnish

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Instructions

Pat the chicken dry on all sides with paper towels and transfer it to a large bowl.
Add 3 tablespoons of oil, 2 ½ tablespoons of the spice blend, and mix until combined. Cover and place it in the refrigerator for 30 minutes and up to 48 hours.
Add 3 tablespoons of oil into a large rondeau or saucepan and heat over medium heat for 2 minutes. Place the chicken skin side down into the pan and cook for 4 to 5 minutes per side or until it’s browned, and the skin is crispy.
Set the chicken to the side on a plate and add the yellow and green onions to the pan and cook for 5 minutes while frequently stirring.
Once they get lightly browned, turn the heat down to low and cook for 10 minutes while occasionally stirring.
Next, stir in the peppers and sauté for 3 to 4 minutes over medium heat.
Add in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds. Stir in the tomato paste and cook for 2 minutes to pince.
Mix in the tomatoes and 1 tablespoon of the spice blend and cook for 5 to 6 minutes or until the tomatoes break down.
Pour in the chicken stock, season with salt, pepper, thyme sprigs, bay leaf, and lime juice.
Place the potatoes and yucca into the pan.
Put the seared chicken on top of the potatoes and yucca, cover, and cook over low to medium heat for 25 to 30 minutes, or until the chicken is cooked through and the root vegetables are tender.
Serve the Colombian chicken stew with cooked rice and optional garnish of cilantro.

Notes

Make-Ahead: This recipe is meant to be eaten as soon as it’s done cooking. However, you can keep it warm for up to 30 minutes over low heat before serving it. You can also marinate the chicken for up to 48 hours ahead.
How to Store: Cover and keep it in the refrigerator for 5 days. Freeze it covered for up to 3 months. Thaw in the fridge for one day before reheating.
How to Reheat: Add the desired amount of chicken stew to a pot and cook over low heat until warm.
Maillard reaction, also known as the browning reaction, is an interaction between sugar and amino acids in the steak when heated to 285°and 350° over high heat, browning the meat to enhance the flavor and add more crispness. This is not the same as caramelizing.
Substitute two teaspoons of dry thyme with fresh thyme.
Before adding the thyme or bay leaf, you can puree the braising liquid, making it smooth.
The longer the chicken marinades, the more flavorful it will become.
To pince is a technique where the tomato paste is cooked, rendering a deeper umami flavor and color.

Nutrition Information

Show Details

Calories 773kcal (39%) Carbohydrates 71g (24%) Protein 37g (74%) Fat 39g (60%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 20g Trans Fat 0.1g Cholesterol 114mg (38%) Sodium 399mg (17%) Potassium 1646mg (47%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 1592IU (32%) Vitamin C 84mg (93%) Calcium 211mg (21%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 773 kcal

% Daily Value*

Calories	773kcal	39%
Carbohydrates	71g	24%
Protein	37g	74%
Fat	39g	60%
Saturated Fat	9g	45%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	20g	100%
Trans Fat	0.1g	5%
Cholesterol	114mg	38%
Sodium	399mg	17%
Potassium	1646mg	35%
Fiber	10g	40%
Sugar	9g	18%
Vitamin A	1592IU	32%
Vitamin C	84mg	93%
Calcium	211mg	21%
Iron	7mg	39%