Colombian Main

Sudado de Pollo

Sudado de Pollo is a Colombian home-style chicken stew gently braised with potatoes, tomato, onion, cumin and coriander. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Colombian food
20 minsPrep time
50 minsCook time
Serves 4Servings
EasyDifficulty
Sudado de Pollo
About this dish

Sudado de Pollo: the story on the plate

Sudado de Pollo is a Colombian main with a clear sense of place. Sudado refers to a family of moist, covered Colombian stews in which meat and vegetables cook together in aromatic tomato-onion liquid. Chicken is one of the most familiar home versions. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Sudado refers to a family of moist, covered Colombian stews in which meat and vegetables cook together in aromatic tomato-onion liquid. Chicken is one of the most familiar home versions.

Why it is famous

It is practical family cooking rather than restaurant spectacle, valued because the potatoes absorb meat juices and the whole meal can be cooked in one pot.

Cultural significance

It is practical family cooking rather than restaurant spectacle, valued because the potatoes absorb meat juices and the whole meal can be cooked in one pot.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

535Calories
44gProtein
47gCarbs
20gFat
Ingredients

What you need

  • 1200 bone-in chicken thighs and drumsticks
  • 650 potatoes, peeled and halved
  • 350 tomatoes, chopped
  • 130 Spring onions, sliced
  • 150 onion, sliced
  • 12 Garlic
  • 1 ground cumin
  • 0.5 annatto
  • 550 chicken stock
  • 35 fresh coriander
  • 20 neutral oil
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Season and brown the chicken in oil in a heavy pan, working in batches if necessary. Remove when the skin has colour but the meat is not cooked through.
  2. Cook spring onions, onion, tomato, garlic, cumin and annatto for 8 minutes until the vegetables soften into a loose hogao.
  3. Return chicken and nestle potato halves around it. Pour in stock, cover and simmer gently for 30 minutes.
  4. Turn the chicken and potatoes once. Uncover for the final 10–15 minutes so the liquid reduces into a light sauce rather than staying soupy.
  5. Stir in most of the coriander and check the potatoes with a knife; they should be completely tender without falling apart.
  6. Rest for 5 minutes, spoon sauce over the chicken and serve with white rice and avocado.
Cook smarter

Tips, storage and serving advice

Shopping tips

Choose pre-cooked maize flour labelled for arepas/empanadas, firm green plantains for savoury dishes and very ripe black-speckled plantains for sweets. Fresh coriander and good avocados make a noticeable difference. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Sudado de Pollo, prioritise fresh or properly stored versions of bone-in chicken thighs and drumsticks, potatoes, tomatoes, spring onions; speciality seasonings should smell vivid rather than stale.

Common mistakes

Too much stock turns it into soup; small potato pieces disintegrate; hard boiling toughens chicken and breaks the sauce.

Chef’s tips

Use just enough liquid to braise. The chicken and vegetables release additional moisture under the lid.

How to know it is cooked

Chicken is tender at the bone, potatoes cut cleanly and the sauce lightly coats both rather than running like broth.

Plating advice

Serve chicken and potatoes together in a shallow bowl with sauce spooned around.

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