Colombian Sudado de Pollo
Recipe Overview
Overview
This Colombian Sudado de Pollo is a delightful chicken stew that brings warmth and comfort to any meal. The process begins with toasting a blend of spices, including cumin, coriander, and achiote seeds, which creates a fragrant base for the dish. The homemade spice blend not only adds depth but also allows you to control the ingredients, ensuring a fresh and vibrant flavor profile.
The chicken, marinated in the spice blend, is seared to perfection, creating a crispy skin that locks in moisture. As it cooks, the addition of onions, bell peppers, and tomatoes builds a rich sauce that envelops the chicken and vegetables. The yuca and Yukon Gold potatoes add heartiness, making this dish a complete meal.
What sets this recipe apart is the balance of flavors and textures. The sweetness of the tomatoes and the earthiness of the yuca complement the savory chicken beautifully. Serving it with rice is traditional and enhances the overall experience, making it a perfect dish for family gatherings or cozy winter nights. This Sudado de Pollo is not just a meal; it’s a celebration of Colombian culinary heritage that you won’t want to miss.
Recipe Details
Steps & Tips
Toast 1 tbsp of cumin seeds, 1 tbsp of coriander seeds, and 2 tbsp of anato seeds in a medium-sized stainless steel pan over low to medium heat for 5 to 6 minutes.
Transfer toasted seeds to a spice grinder and grind until fine.
Tip: Toast spices over low to medium heat to enhance their aroma and flavor.
Add 1 tbsp of garlic granules, 1 tbsp of onion granules, 1 tbsp of dry oregano, 1/2 tsp of turmeric, 1/2 tsp of ground white pepper, and 2 tbsp of coarse salt to the ground spices and pulse to mix.
Pat chicken dry with a paper towel, coat with 3 to 4 tbsp of avocado oil, and add 2.5 tbsp of the spice blend. Mix until combined.
Tip: Marinate chicken for at least 30 minutes to enhance flavor.
Cover the chicken with plastic wrap and marinate in the refrigerator for 30 minutes to 48 hours.
Heat 3 to 4 tbsp of avocado oil in a large pot over medium heat, then add the marinated chicken skin-side down and cook for 4 to 5 minutes.
Tip: Avoid crowding the pan when searing chicken to prevent steaming.
Small dice 1 large yellow onion, thinly slice 3 green onions, and mince 4 garlic cloves.
Flip the chicken and cook for an additional 4 to 5 minutes.
Tip: Canned tomatoes are a great substitute for fresh tomatoes in the offseason.
Seed and small dice 1 red bell pepper.
Remove the core and small dice 5 Roma tomatoes.
Tip: Taking extra time to sauté onions adds depth of flavor.
Add diced onions to the pot and sauté for 5 minutes until slightly browned.
Reduce heat and cook onions for an additional 10 minutes, stirring occasionally.
Add diced bell peppers and minced garlic to the pot, sauté for 3 to 4 minutes.
Tip: Add lemon juice or vinegar to enhance the flavor of the braising liquid.
Stir in 2 tbsp of tomato paste and cook for 2 minutes.
Add the diced tomatoes to the pot and stew for 5 to 6 minutes.
Add 4 cups of chicken stock to the pot.
Add 4 to 6 sprigs of fresh thyme and 1 bay leaf to the pot.
Tip: For perfectly cooked rice, follow a detailed recipe for best results.
Season with black pepper and coarse salt, then add the juice of 1 lime.
Add the prepared yuca and potatoes to the pot.
Place the seared chicken on top of the yuca and potatoes.
Tip: Molding food into a bowl can enhance its presentation.
Cover the pot and cook over low to medium heat for 25 to 30 minutes.
Cook long grain rice according to your preferred method.
Plate the sudado de pollo, garnishing with fresh cilantro and green onions.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Sudado de Pollo translates to 'sweaty chicken' in English, highlighting the stew's rich flavors.
- •Achiote seeds, used in the spice blend, provide both color and a slightly sweet flavor.
- •Yuca is a staple in Colombian cuisine and adds a unique texture to the dish.
- •Marinating the chicken enhances its flavor and tenderness, making it a key step in the recipe.
