Sudado de Pollo – Colombian Chicken Stew

Sudado de Pollo – Colombian Chicken Stew

Comforting and aromatic, sudado de pollo is a classic Colombian chicken stew that brings together tender chicken, potatoes, and vegetables in a flavorful tomato-based broth. Served with fluffy white rice and ripe avocado, it’s a beloved family dinner throughout Colombia’s Andean regions.

Ingredients (serves 6)

Chicken & Marinade

• 2 lbs (900 g) bone-in, skin-on chicken thighs or drumsticks

• 2 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp salt

• ½ tsp black pepper

• Juice of 1 lime

Stew Base

• 2 Tbsp vegetable oil

• 1 medium onion, chopped

• 2 medium tomatoes, diced

• 1 red bell pepper, diced

• 2 large potatoes, peeled and cut into chunks

• 2 cups (480 ml) chicken broth or water

• ½ cup (120 ml) dry white wine (optional)

• 1 bay leaf

• ¼ cup chopped fresh cilantro, plus more for garnish

Instructions

1. Marinate the Chicken
   In a large bowl, mix garlic, cumin, salt, pepper, and lime juice. Rub over chicken pieces. Cover and let rest for at least 30 minutes.

2. Brown the Chicken
   Heat oil in a heavy pot over medium heat. Add chicken and sear on both sides until lightly golden. Remove and set aside.

3. Sauté Vegetables
   In the same pot, add onion, tomatoes, and bell pepper. Cook for 4–5 minutes until softened and fragrant.

4. Build the Stew
   Return chicken to the pot. Add potatoes, broth, wine (if using), and bay leaf. Bring to a gentle boil.

5. Simmer
   Reduce heat to low, cover, and cook for 30–35 minutes, stirring occasionally, until chicken is cooked through and potatoes are tender.

6. Finish & Serve
   Stir in chopped cilantro. Taste and adjust salt and pepper. Serve hot with steamed white rice and avocado slices.

Serving Tips

• Traditionally paired with plain white rice and fresh avocado wedges.

• Add a spoonful of hogao (tomato-scallion sauce) on top for extra flavor.

• Serve with lime wedges for a bright citrus note.

Pro Tips

• Bone-In Chicken: Adds rich flavor to the broth.

• Steady Simmer: Keep heat low for tender chicken and perfectly cooked potatoes.

• Vegetable Options: Include carrots or yuca for variety.

Storage

Cool leftovers and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if needed.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes. Brown the chicken and sauté vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

Can I use boneless chicken?
You can, but bone-in pieces add more flavor to the stew.

How spicy is this dish?
It’s mild by tradition, but you can add a minced chili or a dash of hot sauce for heat.