Sudado De Pollo is a comforting Colombian chicken stew that brings warmth and flavor to any table. This dish combines tender chicken simmered in a rich broth with fresh tomatoes, onions, and a hint of cilantro. It’s a perfect example of how simple ingredients can create something truly delicious.
We love Sudado De Pollo because it’s easy to make and packed with vibrant flavors that remind us of home-cooked meals shared with family. Whether you’re new to Colombian cuisine or looking to add a new favorite to your recipe collection, this stew is sure to satisfy. Let’s dive into making this hearty dish that’s both wholesome and full of traditional charm.
Ingredients
To create an authentic Sudado De Pollo, we gather fresh and flavorful ingredients that build the stew’s rich and comforting profile. Below are the essential components categorized for clarity.
Chicken and Vegetables
- 3 pounds bone-in chicken pieces (thighs and drumsticks work best for tenderness)
- 2 large ripe tomatoes, chopped
- 1 large onion, sliced into rings
- 1 bell pepper, chopped (red or green)
- 3 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons vegetable oil (for sautéing)
Spices and Seasonings
- 1 tablespoon ground cumin (to add warm earthiness)
- 1 teaspoon paprika (for mild smoky depth)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon crushed red pepper flakes (optional, for a subtle heat)
- 1 tablespoon fresh lime juice (added at the end for brightness)
Broth and Liquids
- 2 cups chicken broth (preferably low sodium to control saltiness)
- 1/2 cup water (to ensure proper cooking liquid volume)
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Chicken and Vegetables | Bone-in chicken pieces | 3 pounds |
| Ripe tomatoes | 2 large | |
| Onion | 1 large | |
| Bell pepper | 1 medium | |
| Garlic cloves | 3 cloves | |
| Fresh cilantro | 1/2 cup chopped | |
| Vegetable oil | 2 tablespoons | |
| Spices and Seasonings | Ground cumin | 1 tablespoon |
| Paprika | 1 teaspoon | |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | |
| Crushed red pepper flakes (optional) | 1/4 teaspoon | |
| Fresh lime juice | 1 tablespoon | |
| Broth and Liquids | Chicken broth | 2 cups |
| Water | 1/2 cup |
This combination of ingredients highlights the fresh and aromatic qualities that make Sudado De Pollo so beloved. Each element plays a vital role in developing the stew’s signature warm and vibrant taste.
Equipment Needed
To prepare an authentic and flavorful Sudado De Pollo, having the right equipment on hand is essential. This stew relies on even cooking and the ability to build layers of flavor, so selecting tools that support these steps will make the process smoother and the results better.
We recommend gathering the following equipment before starting:
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot or Dutch oven | Ensures even heat distribution for slow simmering chicken |
| Sharp chef’s knife | For precise chopping of vegetables and herbs |
| Cutting board | Provides a clean and safe workspace |
| Wooden spoon or spatula | Ideal for stirring without scratching cookware |
| Measuring spoons | Essential for accurate spice measurement |
| Measuring cups | To measure broth and water for the perfect stew consistency |
| Medium bowl | Useful for marinating and mixing ingredients |
| Ladle | For serving the stew with ease |
We prefer using a heavy-bottomed pot or a Dutch oven because it holds heat uniformly, which is key in achieving tender chicken that absorbs the rich tomato and spice blend of Sudado De Pollo.
For chopping, a sharp chef’s knife speeds up prep and ensures clean cuts on tomatos, onions, and bell peppers, which release their juices better during cooking.
Having a sturdy wooden spoon lets us gently stir the stew, preventing sticking without damaging the pot.
Remember to measure ingredients precisely with measuring spoons and cups to maintain the authentic balance of flavor — key for this traditional chicken stew.
Prep Work
Before diving into the cooking process, proper Prep Work ensures our Sudado De Pollo turns out perfectly tender and full of flavor. Let’s get every component ready for a smooth cooking experience.
Preparing the Chicken
We begin by Preparing the Chicken to maximize its tenderness and flavor absorption. Use 3 pounds of bone-in chicken pieces such as thighs and drumsticks for the best results.
- Rinse the chicken under cold water and pat dry with paper towels.
- Trim excess fat or skin if desired but keep some for flavor.
- Season the chicken lightly with salt and black pepper to enhance the natural taste.
- Optionally, marinate the chicken for 30 minutes with minced garlic, ground cumin, and paprika to deepen the flavor profile.
Chopping Vegetables
Fresh vegetables are key to our Sudado De Pollo’s vibrant taste and texture.
- Dice 2 large ripe tomatoes into small chunks for a juicy base.
- Slice 1 large onion finely to add sweetness and aroma.
- Chop 1 bell pepper into thin strips to infuse subtle crunchiness.
- Mince 3-4 garlic cloves for a sharp, savory kick.
- Roughly chop a handful of fresh cilantro leaves—it’ll add fresh brightness near the end of cooking.
| Vegetable | Prep Instruction | Purpose |
|---|---|---|
| Tomatoes | Dice into small chunks | Base juice and depth |
| Onion | Finely slice | Sweetness and aroma |
| Bell Pepper | Cut into thin strips | Texture and mild sweetness |
| Garlic | Mince | Pungent flavor enhancement |
| Cilantro | Rough chop (leaves only) | Bright fresh finish |
Measuring Spices and Liquids
Accuracy with spices and liquids ensures our Sudado De Pollo maintains perfect balance.
- Use measuring spoons for:
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper to taste
- For liquids, measure with standard cups:
- 2 cups chicken broth (low sodium preferred)
- 1 cup water
“Precise measurements help us create a consistent and richly flavored stew every time.”
Having all ingredients accurately measured and prepped saves us time during cooking and helps maintain the authentic Colombian flavor for a delicious Sudado De Pollo.
Cooking Instructions
Here we guide you through the essential steps to prepare a flavorful and authentic Sudado De Pollo. Follow these instructions carefully to achieve our rich, comforting Colombian chicken stew.
Browning the Chicken
First, we heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil shimmers, add the prepared 3 pounds of bone-in chicken pieces in a single layer. Brown the chicken on all sides for about 6 to 8 minutes, turning occasionally. This step seals in the juices and adds depth to the flavor.
Tip: Avoid overcrowding the pan. Brown the chicken in batches if necessary to ensure each piece achieves a golden crust.
Once browned, remove the chicken from the pot and set it aside on a plate.
Sautéing Vegetables and Aromatics
Lower the heat to medium and add 1 large diced onion, 1 chopped bell pepper, and 4 minced garlic cloves to the pot. Stir gently and cook for about 5 minutes until the vegetables soften and become fragrant. Be careful not to burn the garlic.
Add the 2 large diced ripe tomatoes and continue sautéing for another 4 minutes until the tomatoes start to break down. This step builds the stew’s rich base.
Next, stir in the spices:
| Spice | Measurement |
|---|---|
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Cook for 1 to 2 minutes more, allowing the spices to bloom and release their aromatic oils.
Simmering the Sudado De Pollo
Return the browned chicken pieces to the pot and carefully stir to combine with the sautéed vegetables and spices.
Pour in 1 cup of chicken broth and 1 cup of water, ensuring the chicken is partially submerged. Bring the mixture to a gentle boil over medium heat.
Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer for 35 to 40 minutes, stirring occasionally to prevent sticking. The chicken should cook through and become tender while the flavors meld beautifully.
Toward the end, sprinkle ¼ cup of roughly chopped fresh cilantro over the stew. Stir gently and simmer uncovered for an additional 5 minutes to infuse the dish with fresh herb aroma.
Watch for the stew’s consistency — add a little more water or broth if it thickens too much while simmering.
Our Sudado De Pollo is now ready to serve, bursting with vibrant colors and deep, comforting aromas.
Serving Suggestions
To fully enjoy our Sudado De Pollo, serving it with complementary sides enhances the overall dining experience. Here are some tried-and-true ideas to pair perfectly with this rich and flavorful Colombian chicken stew.
Traditional Accompaniments
- White Rice: A classic choice, fluffy white rice absorbs the vibrant tomato-based broth effortlessly. Serve a generous scoop alongside each portion of Sudado De Pollo to balance the stew’s bold flavors.
- Arepas: These golden corn cakes add a delightful textural contrast and a slightly sweet flavor that complements the savory chicken.
- Avocado Slices: Fresh avocado adds creaminess and a cool contrast to the warm, spiced stew.
Vegetable and Side Pairings
- Fried Plantains: Sweet fried plantains offer a crispy exterior and tender interior which bring a delightful sweetness to the meal.
- Simple Salad: A fresh salad with crisp greens, tomatoes, and onions dressed lightly with lime juice adds brightness and balances the richness.
- Steamed Vegetables: Lightly steamed green beans or broccoli provide added color and nutrition without overpowering the main dish.
Beverage Pairings
- Refajo: A traditional Colombian drink blending beer and soda adds refreshing bubbles that pair beautifully.
- Fresh Limeade: The citrus acidity cuts through the richness of the stew for a clean finish.
Serving Tips Table
| Side Dish | Serving Suggestion | Flavor/Texture Contrast |
|---|---|---|
| White Rice | Serve hot alongside the stew | Absorbs broth, mild flavor |
| Arepas | Warm and buttery | Slightly sweet, chewy |
| Avocado Slices | Fresh, peeled, sliced | Creamy and cooling |
| Fried Plantains | Crispy, golden brown | Sweet and crunchy |
| Simple Salad | Lightly dressed with lime juice | Fresh and tangy |
| Steamed Vegetables | Lightly salted | Crisp and nutritious |
By combining these elements, we create a balanced and authentic Sudado De Pollo meal that highlights the stew’s rich, comforting qualities while introducing exciting textural and flavor dimensions.
Storage and Leftover Tips
To preserve the bold flavors and tender texture of our Sudado De Pollo, proper storage is essential. Follow these guidelines to keep your stew fresh and delicious for later enjoyment.
Refrigeration
- Allow the stew to cool to room temperature before storing.
- Transfer the Sudado De Pollo into an airtight container.
- Store in the refrigerator for up to 3 to 4 days.
- When reheating, warm gently on low heat to prevent the chicken from drying out.
Pro Tip: Stir occasionally while reheating to maintain even temperature and texture.
Freezing
- For longer storage, freeze the Sudado De Pollo in portion-sized airtight containers or heavy-duty freezer bags.
- Leave about an inch of space to allow for expansion during freezing.
- Label containers with the date of freezing.
- The stew will maintain best quality for up to 3 months in the freezer.
- Defrost in the refrigerator overnight before reheating gently on the stove.
| Storage Method | Max Storage Time | Tips |
|---|---|---|
| Refrigerator | 3 to 4 days | Cool before storing, airtight container |
| Freezer | Up to 3 months | Portion-size containers, label date |
Reheating Suggestions
- Reheat on the stovetop over medium-low heat.
- Add a splash of water or chicken broth if the stew thickens too much.
- Avoid using high heat to prevent overcooking the chicken.
- Stir occasionally to evenly distribute heat and flavors.
Best Practices for Leftovers
- Consume refrigerated leftovers within the recommended time to enjoy optimal flavor.
- Avoid refreezing thawed stew to maintain quality and food safety.
- Pair reheated Sudado De Pollo with fresh white rice or steamed vegetables for a revitalized meal.
“Leftover Sudado De Pollo tastes even better as the flavors meld overnight.“
With these storage and reheating tips, we ensure every bite of our Sudado De Pollo retains its comforting essence and vibrant Colombian taste.
Conclusion
Sudado De Pollo is more than just a stew—it’s a celebration of Colombian flavors that brings warmth and comfort to any meal. With its straightforward preparation and vibrant ingredients, it’s a dish that fits perfectly into our busy lives without sacrificing taste.
Whether you’re cooking for family or exploring new cuisines, this recipe offers a delicious way to connect with authentic Colombian cooking. We encourage you to try it out and enjoy the rich, satisfying experience that Sudado De Pollo delivers every time.
Frequently Asked Questions
What is Sudado De Pollo?
Sudado De Pollo is a traditional Colombian chicken stew made with tender chicken, tomatoes, onions, bell peppers, and cilantro, seasoned with spices like cumin and paprika. It’s known for its rich, comforting flavors and simple preparation.
What ingredients are needed to make Sudado De Pollo?
Key ingredients include bone-in chicken pieces, ripe tomatoes, onion, bell pepper, garlic, fresh cilantro, ground cumin, paprika, salt, black pepper, chicken broth, and water.
What equipment do I need to cook Sudado De Pollo?
You’ll need a large heavy-bottomed pot or Dutch oven, a sharp chef’s knife, a wooden spoon, measuring cups and spoons, and a medium bowl for prepping and marinating.
How do I prepare the chicken for Sudado De Pollo?
Rinse and pat dry the chicken, trim excess fat, and optionally marinate it to enhance the flavor before cooking.
How is Sudado De Pollo cooked?
First, brown the chicken in oil. Then sauté the vegetables and spices, add the chicken back with broth and water, and simmer until tender. Finish with fresh cilantro for aroma.
What are good side dishes for Sudado De Pollo?
Traditional sides include white rice, arepas, avocado slices, fried plantains, simple salads, and steamed vegetables for balance and added nutrition.
How should I store leftover Sudado De Pollo?
Cool the stew, store in an airtight container in the refrigerator for 3-4 days, or freeze in portions for up to 3 months. Reheat gently, adding broth if needed.
Does Sudado De Pollo taste better as leftovers?
Yes, leftover Sudado De Pollo often tastes better as the flavors meld overnight, enhancing its comforting and vibrant taste.