Skip to Content

Sudado de Pollo (Colombian Chicken and Potato Stew)

Sudado de Pollo Juicy chicken and fork-tender potatoes stew in a fragrant tomato-based broth to make our Sudado de Pollo recipe; it cooks on low heat in a covered pot for 30 minutes.

Sudado De Pollo in a Dutch oven.

WHAT YOU NEED TO MAKE THIS RECIPE

  • Olive Oil: Sear the chicken skin side down in olive oil to lock in all the moisture.
  • Chicken: Use bone-in and skin-on thighs, legs, or a combination of the two. You can also break down a whole chicken and use that in the stew. You might want to remove the skin or make this recipe with boneless chicken but don’t; I can’t let you miss out on all that flavor and depth.
  • Salt + Pepper: Generously coat the chicken with salt and pepper.
  • Onion: Onion 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 use a store-bought chicken stock if you prefer.
  • Potatoes: I use Yukon gold, but red, baby Dutch, new, fingerlings, or russet potatoes work well. But be sure to 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 flavor sudado de Pollo with a clove-like flavor.
  • Cilantro: Cilantro brightens and flavors the stew and serves as a garnish.

HOW TO MAKE SUDADO DE POLLO

Season the chicken quarters with salt and pepper.

Add chicken to a mixing bowl and coat with salt and pepper.

Sear the chicken quarters skin-down.

Warm the oil in a Dutch oven over medium heat. Add the chicken skin side down and sear for 3 minutes.

Chicken quarters flipped in the Dutch oven.

Flip and sear for another 3 minutes. Set the chicken aside.

Saute the onion in the Dutch oven.

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.

Add the spices to the onions and ginger.

Stir in the Sazón Goya Con Azafran, cumin, and Better Than Bouillon.

Add onions and allow them to cook down.

Add the tomatoes and simmer for 5 minutes.

Add the check, water, and Better than Bouillon to the Dutch oven.

Deglaze with water, and nestle the chicken into the pot; add potatoes, bay leaves, and cilantro. Give the mixture a quick stir.

Sudado De Pollo finishing in a Dutch oven.

Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 165° F (73° C).

COOKING TIPS

  • Sear the chicken before finishing the Colombian chicken and potato stew 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.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these tasty meals!  

Sudado De Pollo in a small serving bowl.

SERVING SUGGESTIONS 

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE –  airtight container, the stew will last for 3 to 4 days in the refrigerator.
  • FREEZER – Allow the dish to cool. Then, add it to a freezer-safe container or bag. Sudado de Pollo freezes for 3 months. When you’re ready to eat, defrost it in the fridge overnight.
  • REHEAT – Warm 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 local grocery isles, or you can check local Latin or Asian markets. If you can’t find the spice blend, I recommend making your own at home.• 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,’ and that is how the chicken cooks to make this chicken stew recipe. Basting inside the Dutch allows the chicken to simmer with the flavor from the spices, vegetables, and the chicken itself.

YOU SHOULD ALSO TRY: 

Sudado De Pollo in a Dutch oven.

Sudado de Pollo (Colombian Chicken and Potato Stew)

Tressa Jamil
Juicy chicken and fork-tender potatoes stew in a fragrant tomato-based broth to make our Sudado de Pollo recipe; it cooks on low heat in a covered pot for 30 minutes.
5 from 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Soup
Cuisine Colombian
Servings 6
Calories 478 kcal

Ingredients
  

  • 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

Instructions
 

  • 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).

Notes

Cooking Tips: 
  • Sear the chicken before finishing the Colombian chicken and potato stew 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.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 BowlCalories: 478kcalCarbohydrates: 8gProtein: 58gFat: 24gSodium: 1785mgFiber: 2gSugar: 3g
Keyword colombian chicken stew, sudado de pollo
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.