Sudado de Pollo (Colombian Chicken Stew)
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Sudado de Pollo (Colombian Chicken Stew)
Sudado de Pollo (Colombian Chicken Stew)
Food is one of the most meaningful ways to connect with others — a shared meal brings people together and tells a story about culture, tradition, and care. Sudado de Pollo is a classic Colombian chicken stew that’s warm, comforting, and full of flavor. Traditionally served with white rice and sometimes avocado or fried plantains, it reflects the heart of Colombian home cooking: simple, fresh ingredients combined to create something deeply satisfying.
Chicken is one of the most widely enjoyed proteins in the world — and one of the key products we proudly source and supply at Interra. While there are many regional variations of Sudado de Pollo, the essence remains the same: tender chicken simmered with vegetables and aromatic herbs, creating a dish that invites connection, conversation, and sharing around the dinner table.
:: Sudado de Pollo (Colombian Chicken Stew) ::
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Prep time: 15–20 minutes
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Cooking time: 1 hour 15 minutes
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Total time: 1 hour 30–35 minutes
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Course: Main dish
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Servings: 4–6
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Calories:
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Stew only: ~330–470 kcal per serving (without plantains) / ~380–510 kcal per serving (with plantains)
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With typical sides (1 cup cooked rice + ½ medium avocado per serving): ~650–750 kcal per serving
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:: INGREDIENTS ::
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3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work great)
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2 tablespoons vegetable oil
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1 yellow onion, chopped (or sliced – your preference)
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½ cup green onion, chopped
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3 cloves garlic, minced
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2 tomatoes, chopped
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1 red/orange bell pepper, chopped (or sliced – your preference)
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1-2 cups chicken broth (measurements depend on the consistency you would like)
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If you don’t have chicken broth, you can substitute with chicken bouillon cube in water
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2 large potatoes, peeled and cut into chunks
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1 cup chopped fresh cilantro
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Ground cumin
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Paprika
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Achiote
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Adobo
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Garlic/onion powder (optional – to taste)
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Salt and black pepper to taste
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Optional: adding plantain (for a little sweetness)
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken pieces dry and season generously with cumin, paprika, achiote (use half of the packet here), adobo, salt, and black pepper.
Pat the chicken pieces dry and season generously with cumin, paprika, achiote (use half of the packet here), adobo, salt, and black pepper.
2. Brown the Chicken:
Heat the oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add chicken skin-side down and brown until golden and crispy, about 4–5 minutes per side. Work in batches if needed. Remove and set aside.
Heat the oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Add chicken skin-side down and brown until golden and crispy, about 4–5 minutes per side. Work in batches if needed. Remove and set aside.
3. Sauté the Aromatics:
Reduce heat to medium. Add onions and garlic to the pot and sauté until softened and fragrant, about 3–4 minutes.
Reduce heat to medium. Add onions and garlic to the pot and sauté until softened and fragrant, about 3–4 minutes.
4. Build the Flavor Base:
Add bell peppers and tomatoes. Cook, stirring occasionally, until tomatoes soften and begin to break down, about 5 minutes. Add the rest of the achiote along with salt, pepper, and cumin. This is where the stew truly comes alive with rich aromas.
Add bell peppers and tomatoes. Cook, stirring occasionally, until tomatoes soften and begin to break down, about 5 minutes. Add the rest of the achiote along with salt, pepper, and cumin. This is where the stew truly comes alive with rich aromas.
5. Add the Liquid:
Pour in enough chicken broth or water to partially cover the vegetables. Scrape up any browned bits from the bottom for extra richness.
Pour in enough chicken broth or water to partially cover the vegetables. Scrape up any browned bits from the bottom for extra richness.
6. Return the Chicken:
Reduce the heat to medium-low. Nestle the browned chicken pieces into the pot with the liquid and vegetables.
7. Add the Potatoes (and Plantains, if using):
Stir in the potatoes and chopped cilantro. Cover and simmer for about 30 minutes, or until the chicken is fully cooked and the potatoes are tender.
Stir in the potatoes and chopped cilantro. Cover and simmer for about 30 minutes, or until the chicken is fully cooked and the potatoes are tender.
Optional: Add plantains 10–15 minutes before the stew is done for a sweet-and-savory twist.
8. Taste and Adjust:
Taste the stew and adjust seasoning as needed — a little extra salt, pepper, or achiote can make all the difference. If you love cilantro, sprinkle in a bit more at this stage to give the stew a fresh, vibrant lift.
Taste the stew and adjust seasoning as needed — a little extra salt, pepper, or achiote can make all the difference. If you love cilantro, sprinkle in a bit more at this stage to give the stew a fresh, vibrant lift.
9. Serve:
Serve hot with steamed white rice. Add slices of avocado for an authentic touch and sprinkle extra cilantro on top. Gather around the table — enjoy this comforting meal with family and friends!
Whether you’re cooking for family, friends, or simply to enjoy a comforting meal yourself, Sudado de Pollo is a reminder of how food can bring people together. At Interra, we’re proud to source and supply the quality ingredients that make dishes like this possible, helping connect the world through food — one flavorful, shared meal at a time.
Tips for Success
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Browning the chicken well adds depth of flavor and helps keep the skin crispy.
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If you prefer a thicker sauce, uncover the pot during the last 10 minutes of cooking to reduce the liquid.
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During the last 20 minutes of simmering, take a bit of the cilantro and place it in the pot to get even more flavor.
