Sudado de Pollo is a chicken stew easy to make, hearty and full of flavor. Colombian sudados are usually served with white rice and avocado on the side.
The sauce is what really makes this chicken sweat dish and when you mix it with white rice it is delicious. I love it because it is truly traditional Colombian cuisine that Colombians eat every day and reminds me of my childhood every time I smell it.
This Chicken Stew is perfect for a weeknight dinner. It’s hearty and flavorful without a lot of effort. This easy one-pot meal comes together with just a few simple steps.
This chicken stew is a delicious meal made in one pot, with simple ingredients chicken, spices, herbs and vegetables all cooked in a wonderful broth.
Enjoy my chicken stew recipe with white rice and a simple avocado salad on the side to make a perfect meal.
How to Make Sudado de Pollo
Sudado is a stew made with poultry, beef or pork, spices and vegetables, simmered in liquid. You can use any combination you’d like, but this is my mom’s sudado de pollo recipe and contains mostly classic ingredients:
Chicken: I recommend using drumsticks or thighs for a flavorful stew.
Oil: Vegetable or canola oil.
vegetables: Onion, red bell pepper, garlic, tomato and potatoes.
Flavor and Spices: chicken bouillon, Season Goya with saffron, cumin powder, salt and pepper.
Herbs: Fresh cilantro or parsley.
Toilet: Or Chicken broth to cook the stew.
You can also add yuca and carrots to this recipe if you want. Store any leftover sudado de pollo in an airtight container in the fridge for up to 4 days. Reheat the stew in the microwave or on the stove top.
Sudado de Pollo Recipe (Colombian-Style Chicken Stew)
- 8 chicken drumsticks or thighs without the skin
- 1 tablespoon vegetable oil
- ½ cup chopped onion
- ¼ cup chopped red bell pepper
- 2 minced garlic cloves
- 2 cups chopped tomato
- 1 chicken bouillon
- 1 tablespoon goya seasoning with saffron
- ¼ teaspoon cumin powder
- ¼ cup chopped fresh cilantro
- ¼ teaspoon jumped
- ¼ teaspoon pepper
- 8 small yellow potatoes peeled and cut in half
- 3 cups toilet
In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.
Add the chicken, water, chicken bouillon, Goya seasoning and cumin powder. Cover and cook for 25 minutes, stirring occasionally.
Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.
Serve over white rice.
*You can use chicken legs or thighs for this dish. I don’t like to use chicken breast.
calories: 569kcalCarbohydrates: 68gProtein: 35gfat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 139mgsodium: 507mgpotassium: 2067mgFiber: 9gSugar: 7gVitamin A: 581UIVitamin C: 93mgcalcium: 109mgIron: 5mg
More Colombian Stews to Try:
Beef Stew in Tomato Sauce
Flank Steak Stew