Sudado de pollo is a comforting Colombian chicken stew with tender, juicy chicken and potatoes simmered in a fragrant broth. It is an easy, one-pot meal with simple ingredients and is ready in 30 minutes!
Ingredients You Need
Sudado de pollo Colombiano requires minimal ingredients for a quick and easy weeknight meal. Here’s what you need to get started.
- Olive Oil: Start by searing the chicken skin-side-down in olive oil to lock in the moisture.
- Chicken: Choose bone-in, skin-on thighs, legs, or a mix for a rich, flavorful broth—whole chicken works well too.
- Onion: Flavor and sweeten the Colombian chicken stew with yellow or white onions.
- Tomato: Add beefsteak or Roma tomatoes, or use drained canned tomatoes if you’re in a hurry.
- Garlic: Add two fresh garlic cloves for the best flavor.
- Spices: Season the soup with kosher salt, black pepper, sazón goya con azafrán, and ground cumin for authentic Colombian flavor.
- Chicken Broth: Simmer everything in store-bought or homemade chicken broth, or use water with chicken-flavored Better Than Bouillon.
- Potatoes: Creamy Yukon gold potatoes are my favorite. However, any potato will do—just cut them into bite-sized pieces for even cooking. Chickpeas are a tasty alternative.
- Bay Leaves: Nestle the bay leaves into the pot for a subtle aromatic flavor.
Additions and Substitutions
- Experiment with mix-ins. Add yuca, corn on the cob, bell peppers, or ripe plantains to the stewed chicken.
Tools You Need
Use a heavy-bottomed olla grande to make this sudado de pollo recipe like a Dutch oven, stockpot, or large saucepan.
How to Make Sudado de Pollo
The full recipe with measurements is in the recipe card below.
Step 1: Add the chicken to a mixing bowl and coat the pieces with kosher salt and black pepper.
Step 2: Warm the olive oil in a Dutch oven over medium heat, then work in batches to sear the chicken. Arrange the chicken pieces, skin side down, in a single layer.
Step 3: Cook for 3 minutes on each side and set the chicken aside.
Step 4: Add onions to the pot and cook for 8 minutes until they soften. Then, add garlic and cook for another minute.
Step 5: Stir in sazón Goya con azafran and ground cumin, and deglaze with the tomatoes and chicken broth, scraping up any leftover bits from searing the chicken. Simmer for 5 minutes.
Step 6: Nestle the chicken pieces into the pot and add the potatoes, bay leaves, and cilantro. Stir to combine.
Step 7: Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 165°F (73°C).
Expert Tips
- Sear the chicken pieces. Cook the chicken pieces in oil to lock in moisture and build a rich base for the broth.
- Uniformly cut the veggies. Ensure the vegetables are the same size so they cook evenly, especially the potatoes.
- Deglaze the pot. Use the moisture from the fresh tomatoes and chicken broth to scrape up any browned bits from the bottom for added flavor.
Serving Suggestions
Caldo de pollo is a staple in Colombian cuisine, and the tasty one-pot meal is perfect for your dinner rotation. Serve it with classic sides like white rice or yellow rice and fried ripe plantains, or enjoy it with buttery rolls, pão de sal, or toppings like fresh avocado slices.
The stew tastes great with a light salad like avocado cucumber and tomato salad.
What to do with the Leftovers
- Refrigerate: Store leftover chicken stew in an airtight container for 3 to 4 days.
- Freeze: Let the dish cool and transfer it to a freezer-safe container or bag. Sudado de pollo freezes for 2-3 months.
- Thaw: Defrost the leftovers in the refrigerator overnight.
- Reheat: Warm 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 to add flavor and color to meals.
The seasoning mix features ground coriander, garlic powder, ground cumin, and annatto powder, with a hint of saffron powder in the packet I use for this recipe.
I can’t find sazón seasoning. Where can I find it?
Most local grocery stores carry this seasoning, but if you can’t find it there, check out a Latin or Asian market—or try making the spice blend at home!
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground turmeric
• ½ teaspoon saffron powder
What does sudado mean in English?
Sudado means ‘sweated,’ which is how the chicken cooks. Cooking in the Dutch oven allows the chicken to simmer with the flavor of spices, vegetables, and chicken, similar to kedjenou from the Ivory Coast.
More Stew Recipes:
Sudado de Pollo
- 2 tablespoons olive oil
- 4 pounds chicken drumsticks or thighs, bone-in and skin-on
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 large yellow onion, ¼-inch slices
- 2 garlic cloves, minced
- 1 packet sazón goya con azafran
- ½ teaspoon ground cumin
- 3 medium tomatoes, 1-1½ inch pieces
- 3 cups chicken broth
- 8 small golden potatoes, cut into 1-1½ inch pieces
- 2 bay leaves
- ¼ cup cilantro, chopped
- Add the chicken to a mixing bowl and coat the pieces with kosher salt and black pepper.
- Warm the olive oil in a Dutch oven over medium heat, then work in batches to sear the chicken. Arrange the chicken pieces, skin side down, in a single layer. Cook for 3 minutes on each side and set the chicken aside.
- Add onions to the pot and cook for 8 minutes until they soften. Then, add garlic and cook for another minute.
- Stir in sazón Goya con azafran and ground cumin, and deglaze with the tomatoes and chicken broth, scraping up any leftover bits from searing the chicken. Simmer for 5 minutes.
- Nestle the chicken pieces into the pot and add the potatoes, bay leaves, and cilantro. Stir to combine.
- Cover and simmer for 30 minutes until the chicken reaches an internal temperature of 165°F (73°C).
- Sear the chicken pieces. Cook the chicken pieces in oil to lock in moisture and build a rich base for the broth.
- Uniformly cut the veggies. Ensure the vegetables are the same size so they cook evenly, especially the potatoes.
- Deglaze the pot. Use the moisture from the fresh tomatoes and chicken broth to scrape up any browned bits from the bottom for added flavor.
- 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.