Colombian Chicken Stew Recipe (Sudado de Pollo)
Published November 7, 2024. This post may contain affiliate links. Please read my disclosure policy.
This Colombian chicken stew is a delicious, comforting, seared, braised chicken dish in a tomato-spice broth with potatoes and yucca. We loved the flavors and how hearty it was. We will keep this in our recipe rotation through the cooler months.
Chicken is a versatile protein with subtle flavors, perfect for serving the family. While my wife and daughter like chicken breasts, I prefer the thighs and drums, and everyone wins. If you’re the same, you must try my lemon butter chicken or chicken Vesuvio.
Colombian Chicken Stew
Colombian chicken stew is a delicious braised chicken dish with potatoes in a tasty tomatoey broth until tender. It is commonly served with a side of rice and occasionally with avocado. This is meant to be a comfort food dish.
The recipe was formerly known as sudado de pollo Colombiano, which translates to “Sweaty chicken.” Classically, the chicken would be braised in the zesty tomato broth without searing it. However, when searing, I believe the Maillard on the chicken dramatically enhances the flavor of the overall dish.
This recipe is native to Colombia, which has six different regions. It will vary slightly, including in the spices, peppers, liquid, tomatoes, etc.
Ingredients and Substitutions
- Chicken — You can use bone-in or boneless chicken breasts, thighs, drums, or a combination.
- Spices – A combination of cumin, paprika, garlic, onion, and annatto would be used. Other classical things to use would be a sazón spice blend.
- Herbs – I used thyme, bay leaves, and fresh cilantro. You can substitute fresh thyme for dry thyme.
- Tomato Paste – This is used to deepen the umami flavors and provide body and color to the braised liquid.
- Tomatoes — Fresh tomatoes are best, but any variety can be used. Roma, grape, or cherry tomatoes are great all year long. You can also use canned tomatoes.
- Peppers – You can use a red, yellow, orange, or green bell pepper. In addition, if you want to add some spice to the dish, feel free to use hotter chiles like serrano, jalapeño, habaneros, etc.
- Onions — Red, yellow, white, or sweet onions may be used. I personally believe yellows are best because of the caramelization technique I used. In addition, green onions and garlic cloves are used.
- Potatoes — Russets or Yukon golds are best. Red potatoes can also be used if that is all that’s available.
- Yucca – This root vegetable is traditional in Colombian cuisine and will help thicken the braising liquid with its starch.
- Stock – Chicken stock is best to use. However, vegetable stock, brodo, or water works as well.
- Seasoning – Coarse salt and freshly cracked pepper are used to adjust the seasonings of the sauce.
- Acid – I finished the braising liquid with freshly squeezed lime juice. However, lemons or distilled vinegar may be used.
How to Make Colombian Chicken Stew
Pat the chicken dry on all sides with paper towels and transfer it to a large bowl.
Add 3 tablespoons of oil and 2 ½ tablespoons of the spice blend and mix until combined. Cover and refrigerate for 30 minutes or 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 in the pan and cook for 4 to 5 minutes per side or until it’s browned and the skin is crispy.
Set the chicken aside on a plate. Add the yellow and green onions to the pan and cook for 5 minutes, frequently stirring.
Once they are lightly browned, turn the heat down to low and cook for 10 minutes, occasionally stirring.
Next, stir in the peppers and sauté for 3 to 4 minutes over medium heat.
Add the garlic and cook 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 and 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.
Make-Ahead and Storage
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.
Chef Notes + Tips
- 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.
More Chicken Recipes
Video
Colombian Chicken Stew Recipe (Sudado de Pollo)
Ingredients
- 1 3 ½ to 4 pounds whole roasting chicken broken down into breasts, thighs, and drums
- 6 tablespoons avocado oil
- 3 ½ tablespoons homemade sazón
- 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
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.
I will be making your recipe I love yuca. Looks good with slices of Florida avocado on the side yum.
Thank you for giving it a shot!