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Colombian Sudado de Pollo 3

Serves 4 to 6 Entree chicken, Poultry

Colombian Sudado de Pollo 3

Sudado de Pollo, a comforting chicken stew, finds its roots in Colombian home kitchens, where it is lovingly prepared for family meals. This version, Colombian Sudado de Pollo 3, embodies the essence of domestic culinary tradition, with ingredients measured by instinct and experience rather than precision. It's a dish that brings people together, a staple on tables where the joy of sharing a meal outweighs any formal occasion.

The flavors are rich and warming, with succulent chicken thighs soaking up the vibrant notes of tomatoes and onions, all embraced by the warmth of a generous splash of vegetable oil. A sprinkle of cilantro adds a fresh, herbal finish, while sea salt enhances the natural flavors. Each bite is comforting and familiar, making it a beloved choice for everyday dining.

Ingredients

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

Method

  1. Begin by patting the 800 g of chicken thighs dry with paper towels to remove excess moisture, ensuring they brown properly. Season them generously with fine sea salt to taste, making sure each piece is evenly coated. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of vegetable oil over medium-high heat until it shimmers. Add the chicken thighs, skin side down, and cook until they are golden brown on both sides. This should take about 4-5 minutes per side, and the chicken should release easily from the pan when it's ready to flip.
  2. While the chicken is browning, prepare the aromatics. Dice 2 tomatoes and 1 onion into small, even pieces. Once the chicken is browned, remove it from the pot and set it aside on a plate. In the same pot, add the diced onions and tomatoes, stirring them into the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are translucent and the tomatoes have broken down into a sauce-like consistency, about 5-7 minutes.
  3. Return the browned chicken thighs to the pot, nestling them into the aromatic 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 flavors have melded together, about 25-30 minutes. The chicken should be easy to pierce with a fork and the sauce should have a rich, cohesive texture.
  4. If the sauce is too thin for your liking, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it reaches your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed, ensuring the flavors are balanced and vibrant.
  5. Just before serving, chop a handful of fresh cilantro and sprinkle it over the chicken and sauce. The cilantro should add a fresh, aromatic note to the dish. Serve the Sudado de Pollo hot, ideally with rice or potatoes to soak up the flavorful sauce, and enjoy it as a comforting, shared meal.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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