Pollo Sudado (Colombian Braised Chicken)

🧂 Ingredients

• 1.5 kg Chicken pieces(Bone-in, skin-on pieces like thighs, drumsticks, or a whole cut-up chicken work best for flavor and moisture.)
• 3 large Tomatoes(Ripe, chopped into large chunks or wedges.)
• 4 medium Potatoes(Peeled and cut into large, 2-inch chunks. Yukon Gold or similar waxy potatoes are recommended as they hold their shape well.)
• 1 large Onion(Yellow or white, roughly chopped.)
• 1 large Bell Pepper(Any color (green, red, or yellow), deseeded and roughly chopped.)
• 4 cloves Garlic(Minced or finely chopped.)
• 1 teaspoon Cumin(Ground cumin.)
• To taste Salt(Start with 1 teaspoon and adjust.)
• To taste Black Pepper(Freshly ground is best, start with 1/2 teaspoon.)
• 1/2 cup Water or Chicken Broth(For the initial braising liquid.)
• 1/4 cup Cilantro or Parsley(Fresh, chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the chicken: Pat the chicken pieces dry with paper towels. Season generously all over with salt and freshly ground black pepper. In a large bowl, toss the chicken pieces with the ground cumin, ensuring they are evenly coated.

   ⏱️ 5 minutes
2. 2

   Layer the aromatics and vegetables: In a large, heavy-bottomed pot or Dutch oven with a tight-fitting lid, arrange half of the chopped onion, bell pepper, and minced garlic on the bottom. Place the seasoned chicken pieces on top of this vegetable bed.

   ⏱️ 5 minutes
3. 3

   Add remaining vegetables and liquid: Scatter the remaining chopped onion, bell pepper, and garlic over and around the chicken. Add the chopped tomatoes and potato chunks. Pour the 1/2 cup of water or chicken broth into the pot. This liquid will create steam and prevent the bottom from scorching.

   ⏱️ 5 minutes
4. 4

   Braise the chicken: Cover the pot tightly with its lid. Place over medium-high heat until you hear the liquid begin to simmer and steam escape. Once simmering, reduce the heat to low. Allow the chicken to braise gently for 50-60 minutes, or until the chicken is cooked through and tender, and the potatoes are easily pierced with a fork. Resist the urge to lift the lid during the first 40 minutes of cooking to maintain the steam.

   ⏱️ 50-60 minutes
5. 5

   Check for doneness and serve: Carefully remove the lid (watch out for steam). Check that the chicken is cooked through (internal temperature should reach 74°C / 165°F) and the potatoes are tender. Taste the liquid and adjust seasoning with salt and pepper if needed. Ladle the chicken, vegetables, and juices into bowls. Garnish with fresh chopped cilantro or parsley, if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The tight-fitting lid is crucial for trapping steam, which is the primary cooking method here. If your lid isn't perfectly tight, you can place a layer of aluminum foil over the pot before putting the lid on.
• ✓Resist lifting the lid! Every time you lift it, you release precious steam and heat, prolonging the cooking time and potentially drying out the chicken.
• ✓This dish is a complete meal on its own but is often served with white rice to soak up the delicious juices.
• ✓For a richer flavor, you can add a splash of white wine or a tablespoon of tomato paste along with the liquid in step 3.

🔄 Variations

• Add other root vegetables like carrots or yuca (cassava) along with the potatoes.
• For a spicier version, add a finely chopped jalapeño or a pinch of red pepper flakes with the other aromatics.
• Include other vegetables like corn on the cob pieces or green beans during the last 20 minutes of cooking.

🥗 Nutrition

Per serving