Sudado de Pollo
Colombian Steamed Chicken Stew
A comforting and flavorful Colombian stew where chicken is gently braised with aromatic vegetables like tomatoes and onions, creating a rich, savory sauce. Potatoes absorb the delicious juices, making this a hearty and satisfying meal.
🧂 Ingredients
- 1 kg (about 2.2 lbs) Chicken pieces(Bone-in, skin-on pieces like thighs and drumsticks work best for flavor and moisture.)
- 3 large Tomatoes(Ripe, firm tomatoes, roughly chopped.)
- 4 medium Potatoes(Yukon Gold or red potatoes are recommended. Peeled and cut into large chunks (about 1.5-2 inches).)
- 2 medium Yellow onions(Thinly sliced.)
- 3-4 cloves Garlic(Minced.)
- 1 teaspoon Cumin(Ground cumin.)
- 1.5 teaspoons Salt(Or to taste.)
- 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
- 0.5 cup Water or Chicken Broth(Optional, for a saucier stew.)
- 0.25 cup Fresh cilantro(Chopped, for garnish (optional).)
👨🍳 Instructions
- 1
Prepare the chicken: Pat the chicken pieces dry with paper towels. In a large bowl, season the chicken generously with cumin, salt, and black pepper. Ensure each piece is well-coated. Let it sit for about 5-10 minutes while you prepare the vegetables.
⏱️ 10 minutes - 2
Layer the aromatics and vegetables: Select a heavy-bottomed pot or Dutch oven with a tight-fitting lid. Start by spreading half of the sliced onions and minced garlic on the bottom of the pot. Arrange the seasoned chicken pieces evenly over the onions. Top the chicken with the chopped tomatoes and potato chunks. Scatter the remaining onions and garlic over the vegetables.
⏱️ 10 minutes - 3
Add liquid and begin cooking: Pour the water or chicken broth (if using) around the edges of the pot. This helps create steam and prevents sticking. Cover the pot tightly with its lid. If your lid isn't very tight, you can place a layer of aluminum foil over the pot before putting on the lid to create a better seal.
⏱️ 5 minutes - 4
Braise the stew: Place the covered pot over medium-high heat and bring the contents to a gentle simmer. Once simmering, immediately reduce the heat to low. Allow the stew to cook undisturbed for 45-50 minutes. The steam generated inside the pot will cook the chicken and vegetables, and the juices will release to form a flavorful sauce. Avoid lifting the lid during this time to maintain the steam.
⏱️ 45-50 minutes - 5
Check for doneness and serve: After 45-50 minutes, carefully remove the lid. The chicken should be cooked through and tender, easily pulling away from the bone. The potatoes should be fork-tender. Taste the sauce and adjust seasoning if necessary. If the sauce is too thin for your liking, you can remove the chicken and vegetables temporarily and simmer the sauce uncovered for a few minutes to reduce it slightly. Garnish with fresh cilantro, if desired. Serve hot, traditionally with white rice.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to Sudado de Pollo is the steaming process. Ensure your pot has a tight-fitting lid to trap all the moisture and cook the ingredients gently.
- ✓Don't be tempted to lift the lid while the stew is cooking. Each time you lift it, you release precious steam that is essential for tenderizing the chicken and vegetables.
- ✓The natural juices from the chicken and vegetables, combined with the steam, create a delicious sauce. If you prefer a thicker sauce, you can reduce it slightly at the end of cooking.
- ✓This dish is excellent served with white rice to soak up the flavorful juices, or with arepas.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, you can use bone-in, skin-on chicken thighs and drumsticks.
- Add other vegetables like bell peppers (sliced), carrots (chunked), or green beans during the last 20 minutes of cooking.
- For a spicier kick, add a sliced jalapeño or a pinch of red pepper flakes.
- Substitute pork shoulder (cut into chunks) for chicken for a different take on this stew.