Sudado De Pollo Colombian Style Chicken Stew Recipes

SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)

Sudado de Pollo (Colombian-Style Chicken Stew) image

The sauce is what really makes this Sudado de Pollo dish and when you mix it whit 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. Enjoy my Sudado de Pollo recipe.

Provided by Erica Dinho

Time 1h15m

Number Of Ingredients 14

Ingredients

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 sazon goya with azafran
¼ teaspoon cumin powder
¼ cup chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
8 small yellow potatoes (peeled and cut in half)
3 cups water

Steps:

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, sazon Goya 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.

Nutrition Facts : Calories 569 kcal, Carbohydrate 68 g, Protein 35 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 507 mg, Fiber 9 g, Sugar 7 g, UnsaturatedFat 11 g, ServingSize 1 serving

SUDADO DE POLLO (COLOMBIAN-STYLE CHICKEN STEW)

Sudado de Pollo (Colombian-Style Chicken Stew) image

Categories Chicken

Number Of Ingredients 14

Ingredients

8 chicken thighs
1 tablespoon oil
1/2 cup chopped
1/4 cup red bell pepper
1 clove minced garlic
2 chopped tomatoes
1 chicken bouillon
1 tablespoon sazon
1/4 teaspoon cumin powder
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds potatoes
3 cups water

Steps:

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, sazon Goya 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.

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