Colombian Chicken Stew Recipe (Sudado de Pollo)
This Colombian chicken stew is a delicious, comforting seared, braised chicken dish in a tomato-spice broth with potatoes and yucca.
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.
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
Calories: 773kcalCarbohydrates: 71gProtein: 37gFat: 39gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 114mgSodium: 399mgPotassium: 1646mgFiber: 10gSugar: 9gVitamin A: 1592IUVitamin C: 84mgCalcium: 211mgIron: 7mg