Colombian Sudado de Pollo 2

Ingredients

• 800 gchicken thighs
• 2tomatoes
• 1onion
• 80 mlvegetable oil
• cilantro — chopped
• to tastefine sea salt

Method

1. Heat 80 ml of vegetable oil in a large, heavy-bottomed pot over medium-high heat. While the oil is heating, pat 800 g of chicken thighs dry with paper towels and season them generously with fine sea salt. Once the oil is shimmering, carefully place the chicken thighs in the pot, skin-side down, and brown them for about 5 minutes on each side until they develop a deep golden color. This step enhances the flavor and seals in the juices.
2. While the chicken is browning, dice 2 tomatoes and 1 onion. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onion and cook, stirring occasionally, until it becomes translucent and tender, about 3 to 5 minutes. Then, add the diced tomatoes and continue to cook until they break down into a thick sauce, releasing their juices and deepening in color.
3. Return the browned chicken thighs to the pot, nestling them into the tomato-onion mixture. Cover the pot with a lid and reduce the heat to low, allowing the chicken to simmer gently. Cook until the chicken is tender and cooked through, and the sauce has thickened slightly. The chicken should be easy to pull apart with a fork, and the sauce should coat the back of a spoon.
4. If the sauce is too thin, remove the lid and increase the heat slightly to allow it to reduce. Stir occasionally to ensure it doesn't stick to the bottom of the pot. Taste the sauce and adjust the seasoning with more fine sea salt if necessary, remembering that the flavors should be well-balanced and savory.
5. Just before serving, roughly chop a handful of cilantro and sprinkle it over the chicken and sauce. The fresh cilantro will add a bright, herbal note that complements the rich flavors of the dish. Serve the Sudado de Pollo hot, accompanied by rice or potatoes, allowing everyone to enjoy the comforting and flavorful stew.