Sudado de Pollo (Colombian Chicken Stew)
Sudado de Pollo (Colombian Chicken Stew)
Ingredients
For the Stew
- 4 chicken pieces, (drumsticks and thighs recommended)
- 1 onion, finely chopped
- 1/2 red bell pepper, diced
- 1 tablespoon ground cumin, or paprika, to taste
- 2 bay leaves
- 4 garlic cloves, peeled and smashed
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 pound cassava, peeled and chopped into large chunks
- 2 potatoes, peeled and chopped into large chunks
- 1/4 cup fresh cilantro, chopped, for garnish
For the Tostones
- 2 green plantains, peeled and sliced into thick rounds
- 2 cups vegetable oil, for frying, or as needed
For Serving
- 4 cups cooked white rice
- 1 avocado, sliced
Instructions
- 1
Place the chicken pieces into a large pot. Add the finely chopped onion and diced red bell pepper to the pot with the chicken.
⏱️ 5 min
- 2
Add the ground cumin (or paprika) and bay leaves to the pot. Stir all the ingredients to combine them well.
⏱️ 2 min
- 3
Add the peeled and smashed garlic cloves and the tomato paste to the pot. Stir the mixture thoroughly until everything is well combined and the chicken is coated in the tomato base.
⏱️ 3 min
- 4
Pour the chicken broth into the pot, ensuring the chicken is mostly submerged. Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 30 minutes.
⏱️ 35 min
- 5
While the stew simmers, prepare the root vegetables. Peel the cassava and potatoes, then chop them into large chunks.
⏱️ 10 min
- 6
After 30 minutes of simmering, add the chopped cassava and potatoes to the stew. Stir to incorporate the new ingredients. Continue to simmer for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 30 min
- 7
While the stew finishes cooking, prepare the tostones. In a separate frying pan, heat the vegetable oil over medium-high heat. Fry the plantain slices until lightly golden on both sides, about 2-3 minutes per side. Remove them from the oil and place them between paper towels.
⏱️ 10 min
- 8
Using a mug or a tostonera, smash each partially fried plantain slice flat. Return the smashed plantains (tostones) to the hot oil and fry until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
⏱️ 5 min
- 9
Once the stew is cooked, garnish it with the freshly chopped cilantro.
⏱️ 1 min
- 10
Serve the Sudado de pollo hot, alongside fluffy white rice, slices of fresh avocado, and the crispy tostones.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sudado de Pollo (Colombian Chicken Stew)
For the Stew
- 4 chicken pieces, (drumsticks and thighs recommended)
- 1 onion, finely chopped
- 1/2 red bell pepper, diced
- 1 tablespoon ground cumin, or paprika, to taste
- 2 bay leaves
- 4 garlic cloves, peeled and smashed
- 3 tablespoons tomato paste
- 4 cups chicken broth
- 1 pound cassava, peeled and chopped into large chunks
- 2 potatoes, peeled and chopped into large chunks
- 1/4 cup fresh cilantro, chopped, for garnish
For the Tostones
- 2 green plantains, peeled and sliced into thick rounds
- 2 cups vegetable oil, for frying, or as needed
For Serving
- 4 cups cooked white rice
- 1 avocado, sliced
Instructions
- 1
Place the chicken pieces into a large pot. Add the finely chopped onion and diced red bell pepper to the pot with the chicken.
⏱️ 5 min - 2
Add the ground cumin (or paprika) and bay leaves to the pot. Stir all the ingredients to combine them well.
⏱️ 2 min - 3
Add the peeled and smashed garlic cloves and the tomato paste to the pot. Stir the mixture thoroughly until everything is well combined and the chicken is coated in the tomato base.
⏱️ 3 min - 4
Pour the chicken broth into the pot, ensuring the chicken is mostly submerged. Bring the stew to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 30 minutes.
⏱️ 35 min - 5
While the stew simmers, prepare the root vegetables. Peel the cassava and potatoes, then chop them into large chunks.
⏱️ 10 min - 6
After 30 minutes of simmering, add the chopped cassava and potatoes to the stew. Stir to incorporate the new ingredients. Continue to simmer for another 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
⏱️ 30 min - 7
While the stew finishes cooking, prepare the tostones. In a separate frying pan, heat the vegetable oil over medium-high heat. Fry the plantain slices until lightly golden on both sides, about 2-3 minutes per side. Remove them from the oil and place them between paper towels.
⏱️ 10 min - 8
Using a mug or a tostonera, smash each partially fried plantain slice flat. Return the smashed plantains (tostones) to the hot oil and fry until they are golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
⏱️ 5 min - 9
Once the stew is cooked, garnish it with the freshly chopped cilantro.
⏱️ 1 min - 10
Serve the Sudado de pollo hot, alongside fluffy white rice, slices of fresh avocado, and the crispy tostones.
⏱️ 2 min