Sudado de Pollo – Juicy chicken and fork-tender potatoes stew in fragrant tomato-based broth to make Sudado de pollo; the soothing Columbian chicken stew simmers on low heat for just 30 minutes, then it’s ready to eat!
WHAT YOU NEED TO MAKE THIS RECIPE
- Olive Oil: Sear the chicken skin side down in olive oil to lock in the moisture.
- Chicken: Use bone-in and skin-on thighs, legs, or a combination of the two to create a rich and amazing broth. You can also break down a whole chicken.
- Onion: Onions release moisture without adding liquid as they cook and sweeten the stew.
- Tomato: I prefer beefsteak tomatoes, but use what you have on hand.
- Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – measure with your heart.
- Spices: Season the chicken stew with Sazón Goya Con Azafran and cumin.
- Better Than Bouillon: I use Better Than Bouillon and water in place of stock for this recipe. It’s flavorful, easy, and something I always keep in my pantry. You can also use store-bought chicken stock.
- Potatoes: I like Yukon gold potatoes, but use what you have and cut them into 1- 1½ inch pieces to ensure they cook at the same rate. Chickpeas are a great alternative to using potatoes.
- Bay Leaves: Subtly enhance sudado de pollo with the clove-like flavor of bay leaves.
- Cilantro: Cilantro brightens and flavors the stew and serves as a garnish.
HOW TO MAKE SUDADO DE POLLO
The full recipe with measurements is in the recipe card below.
Add chicken to a mixing bowl and coat with salt and pepper.
Warm the oil in a Dutch oven over medium heat. Add the chicken skin side down and sear for 3 minutes. Flip and sear for another 3 minutes. Set the chicken aside.
Flip and sear for another 3 minutes. Set the chicken aside.
In the same pot, add onions and cook for 10 minutes until the onions become translucent and soften. Then, add garlic and cook for another minute.
Stir in the Sazón Goya Con Azafran, cumin, and Better Than Bouillon.
Add the tomatoes and simmer for 5 minutes.
Deglaze with water, and nestle the chicken into the pot; add potatoes, bay leaves, and cilantro. Give the mixture a quick stir.
Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 165°F (73°C).
EXPERT TIPS
- Sear the chicken to lock in moisture and build flavor for the broth.
- Cut the vegetables the same size to ensure they cook at the same rate.
- Deglaze the pan with water and Better Than Bouillon, scraping up any seared bits at the bottom.
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SERVING SUGGESTIONS
- Basmati Rice, Yellow Rice, Brown Rice
- Fried Plantains
- Sour Cream
- Avocado Slices
- Buttery Rolls
- Mashed Cauliflower
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Keep the stew in an airtight container for 3 to 4 days in the refrigerator.
- Freeze – Let the dish cool. Then, transfer it to a freezer-safe container or bag. Sudado de pollo freezes for 3 months.
- Thaw – When you’re ready to eat, defrost it in the fridge overnight.
- Reheat – Warm the leftovers on the stovetop, and enjoy!
FREQUENTLY ASKED QUESTIONS
What is Sazón Goya?
Sazón Goya is a seasoning used in Colombian, Puerto Rican, Mexican, Spanish, and Cuban cuisine. The packet or powder flavors the dish and adds vibrant color. Some of the prominent spices in the seasoning include coriander, garlic, cumin, and annatto. The packet we use for this recipe also includes saffron.
I can’t find Sazón seasoning. Where can I find it?
You should be able to find it in a local grocery store, or you can check local Latin or Asian markets. If you can’t find the spice blend, I recommend making your own at home using this combination.
• 1 teaspoon cumin, ground
• 1 teaspoon smoked paprika
• 1 teaspoon coriander, ground
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon turmeric
What does sudado mean in English?
Sudado means ‘sweated,’ which is how the chicken cooks. Basting inside the Dutch oven allows the chicken to simmer with the flavor from the spices, vegetables, and the chicken itself, similar to how we prepare kedjenou from the Ivory Coast.
MORE SOUP AND STEW RECIPES:
- Beef and Barley Soup
- Instant Pot Pozole Rojo
- Chikhirtma (Georgian Chicken Soup)
- Paya Soup
- Beef Stew Recipes!
⭐️ Rate the Recipe
Feedback is Valuable – It helps us improve and update our recipes, so we can provide delicious meals you love. Consider leaving a comment or rating below the recipe card, and feel free to share your adaptations or ask any questions. We cannot wait to hear about what you’ve made.
Sudado de Pollo (Colombian Chicken Stew)
- 2 tablespoons olive oil
- 4 pounds chicken drumsticks or thighs bone-in, and skin-on
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, coarse ground
- 2 large yellow onion, sliced ¼ -inch
- 2 cloves garlic, minced
- 1 packet Sazón Goya Con Azafran
- ½ teaspoon cumin powder
- 1 tablespoon Chicken Better Than Bouillon
- 3 medium tomatoes, cut into 1- 1½ inch pieces
- 3 cups water
- 8 golden potatoes, cut into 1- 1½ inch pieces
- 2 bay leaves
- ¼ cup cilantro, chopped
- Add chicken to a mixing bowl and coat with salt and pepper.
- Warm the oil in a Dutch oven over medium heat. Add the chicken skin side down and sear for 3 minutes. Flip and sear for another 3 minutes. Set the chicken aside.
- In the same pot, add onions and cook for 10 minutes until the onions become translucent and soften. Then, add garlic and cook for another minute.
- Stir in the Sazón Goya Con Azafran, cumin, and Better Than Bouillon. Add the tomatoes and simmer for 5 minutes.
- Deglaze with water, and nestle the chicken into the pot; add potatoes, bay leaves, and cilantro. Give the mixture a quick stir.
- Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 165°F (73°C).
- Sear the chicken to lock in moisture and build flavor for the broth.
- Cut the vegetables the same size to ensure they cook at the same rate.
- Deglaze the pan with water and Better Than Bouillon, scraping up any seared bits at the bottom.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Liam
Friday 26th of May 2023
The chicken was incredibly tender, and the potatoes soaked up all the flavor. I'm so glad I discovered this recipe and I'll definitely be making this again. This is a winner!
Emily Thompson
Friday 26th of May 2023
Wow, I just made Sudado de Pollo for the first time and it was absolutely delicious! The flavors in the tomato-based broth were so rich and comforting. The chicken turned out incredibly juicy and the potatoes were perfectly tender. It's amazing how such a flavorful stew can be ready in just 30 minutes of simmering. This recipe is a keeper and I can't wait to make it again. Thank you for sharing this delightful Colombian dish!
Shariq
Sunday 16th of October 2022
This recipe is an absolute fall hit at our house. A classic authentic Colombian stew that has so many healthy minerals along with protein and collagen. Everyone from kids to grandparents really enjoyed this recipe.
Ruby
Saturday 15th of October 2022
I found this when you posted it on Twitter and I am so glad I made it!
Tressa Jamil
Saturday 15th of October 2022
I am still figuring out the whole social media part of food blogging, but I am glad this recipe found you.