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Colombian Sudado de Pollo

Serves 4 to 6 Entree chicken, Poultry

Colombian Sudado de Pollo

Sudado de Pollo is a comforting staple in Colombian homes, often prepared for family lunches or casual dinners. This dish finds its roots in the heart of Colombian kitchens where recipes are passed from one generation to the next, with each cook adding their unique touch. The preparation is straightforward, yet it captures the essence of home-cooked warmth and shared meals.

A true Sudado de Pollo should be a symphony of tender chicken thighs simmered with ripe tomatoes and sliced onions, enriched by the generous use of vegetable oil. The result is a succulent, savory stew, with cilantro adding a fresh, herbal note, and salt balanced by seasoned hands. It's a dish meant to be savored slowly, with each bite offering a taste of Colombian hospitality.

Ingredients

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

Method

  1. Pat the 800 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt, ensuring all sides are covered. Heat 80 ml of vegetable oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the chicken thighs skin-side down. Brown them for about 4-5 minutes on each side until they develop a deep golden color and the skin is crispy. Remove the chicken from the pot and set aside.
  2. Chop 2 tomatoes and 1 onion into small pieces. In the same pot, using the remaining oil, add the chopped onion. Cook over medium heat, stirring occasionally, until the onion becomes translucent and tender, releasing its sweet aroma. Add the chopped tomatoes to the pot, stirring them into the onions. Cook until the tomatoes break down and the mixture becomes a thick, fragrant sauce.
  3. Return the browned chicken thighs to the pot, nestling them into the tomato-onion mixture. Ensure the chicken is partially submerged in the sauce. 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, with the meat easily pulling away from the bone, about 25-30 minutes.
  4. Check the consistency of the sauce. If it appears too thin, remove the lid and increase the heat slightly to allow the sauce to reduce. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more fine sea salt if needed, ensuring the flavors are balanced and vibrant.
  5. Finely chop a handful of cilantro and sprinkle it over the chicken just before serving. The fresh cilantro should add a bright, herbal note to the dish. Serve the Sudado de Pollo hot, making sure each portion includes a generous amount of sauce and a sprinkle of cilantro.
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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