Entree: Colombia – Cauca & Valle – Sudado de Pollo (Braised Colombian chicken stew cooked with tomatoes, onions, cilantro, and potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 8 bone-in chicken pieces (thighs and drumsticks), approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 1 large white onion, thinly sliced (about 8 oz (225 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g)) or 1 can (14 oz (400 g)) crushed tomatoes
- 1 tbsp (15 g) ají amarillo paste or 1 small diced ají amarillo pepper, optional
- 2 cups (480 ml) low-sodium chicken broth
- 2 medium yellow potatoes, peeled and cut into 1-inch (2.54 cm) pieces (about 12 oz (340 g))
- 2 carrots, sliced (about 6 oz (170 g))
- 4 scallions, chopped (white and green parts) (about 1 7/16 oz (40 g))
- 1 bay leaf
- 1/2 cup (120 ml) (packed) fresh cilantro, chopped (about 0.53 oz (15 g))
- 2 tbsp (30 ml) fresh lime juice
- Cooked white rice, for serving (quantity as desired)

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 8 bone-in chicken pieces (thighs and drumsticks), approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, more to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 4 cloves garlic, minced (about 12 g)
- 1 large white onion, thinly sliced (about 8 oz / 225 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 can (14 oz / 400 g) crushed tomatoes
- 1 tbsp (15 g) ají amarillo paste or 1 small diced ají amarillo pepper, optional
- 2 cups (480 ml) low-sodium chicken broth
- 2 medium yellow potatoes, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 4 scallions, chopped (white and green parts) (about 40 g)
- 1 bay leaf
- 1/2 cup (packed) fresh cilantro, chopped (about 15 g)
- 2 tbsp (30 ml) fresh lime juice
- Cooked white rice, for serving (quantity as desired)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season all over with 1 tsp (5 ml) salt, 1/4 tsp (1.25 ml) pepper, and the cumin.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add the onion and a pinch of salt; sauté until softened, 5–7 minutes. Add the garlic and ají amarillo (if using) and cook 1 minute more.
4. Stir in the chopped tomatoes (or crushed tomatoes) and cook until they begin to break down, 3–4 minutes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
5. Return the chicken to the pot, add the potatoes, carrots, scallions, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook until the chicken is cooked through and potatoes are tender, about 25–30 minutes.
6. Remove the bay leaf, stir in the chopped cilantro and lime juice, and adjust seasoning with salt and pepper to taste.
7. Serve the sudado hot over white rice with extra lime wedges on the side.

1. Pat the chicken pieces dry and season all over with 1 tsp salt, 1/4 tsp pepper, and the cumin.
2. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the chicken in batches, skin-side down first, until golden, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium. Add the onion and a pinch of salt; sauté until softened, 5–7 minutes. Add the garlic and ají amarillo (if using) and cook 1 minute more.
4. Stir in the chopped tomatoes (or crushed tomatoes) and cook until they begin to break down, 3–4 minutes. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
5. Return the chicken to the pot, add the potatoes, carrots, scallions, and bay leaf. Bring to a gentle simmer, then reduce heat to low, cover, and cook until the chicken is cooked through and potatoes are tender, about 25–30 minutes.
6. Remove the bay leaf, stir in the chopped cilantro and lime juice, and adjust seasoning with salt and pepper to taste.
7. Serve the sudado hot over white rice with extra lime wedges on the side.