Sudado de Pollo is a cozy Colombian chicken stew that’s all about comfort and big flavors! This dish features tender chicken simmered in a rich broth with potatoes, yuca, tomatoes, and a mix of spices, giving it that hearty, home-cooked vibe. It’s a go-to meal for many Colombian families, often served with white rice and avocado slices to soak up the delicious sauce. Perfect for a weeknight dinner or a chill weekend, sudado de pollo is like a warm hug in a bowl.
Let’s jump into this Classic Sudado de Pollo Recipe! I’ll walk you through each step so you can whip up this Colombian favorite in your kitchen. Let’s get cooking!
Ingredients (Serves 4-6)
- For the Stew:
- 1 whole chicken (about 1.5 kg or 3.3 lbs), cut into pieces (or 6 bone-in chicken thighs)
- 3 medium potatoes, peeled and cut into chunks
- 1 medium yuca (cassava), peeled and cut into 2-inch chunks (or use frozen yuca)
- 2 medium tomatoes, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1/4 cup chopped cilantro (plus extra for garnish)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional, for a smoky kick)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 3 cups chicken broth (or water)
- 1 bay leaf
- For Serving:
- 2 cups cooked white rice
- 1 ripe avocado, sliced
- Lime wedges (optional, for a zesty touch)
Equipment Needed
- Large pot or Dutch oven with a lid
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Tongs (for handling chicken)
- Serving bowls or deep plates
- Small bowls (for garnishes)
Step-by-Step Instructions
Step 1: Prep the Ingredients
Let’s get everything ready to make cooking a breeze! Rinse the chicken pieces under cold water and pat them dry with paper towels. Peel the potatoes and cut them into big chunks—about 2 inches each. Peel the yuca and cut it into 2-inch pieces, making sure to remove the woody core (if using frozen yuca, just thaw it). Chop the tomatoes, onion, and red bell pepper, mince the garlic, and chop the cilantro. Having everything prepped means you can focus on the cooking without scrambling.
Tip: If yuca feels tricky to peel, slice off the ends, make a shallow cut down the side, and peel the skin off with your hands—it’s easier than it looks!
Step 2: Brown the Chicken
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pop the chicken into the pot, skin-side down, and brown it for about 5-7 minutes per side until golden. You’re not cooking it through here—just getting a nice sear for extra flavor. Work in batches if needed so you don’t overcrowd the pot. Once browned, set the chicken aside on a plate.
Tip: Don’t skip the browning—it adds so much depth to the stew! The bits stuck to the pot are flavor gold for the next step.
Step 3: Sauté the Aromatics
In the same pot, lower the heat to medium and toss in the chopped onion, garlic, and red bell pepper. Sauté for 4-5 minutes until they soften and smell amazing. Add the chopped tomatoes, 1 tablespoon tomato paste, ground cumin, smoked paprika (if using), and the remaining salt and pepper. Stir everything together and cook for another 5 minutes until the tomatoes break down into a thick, saucy mix.
Tip: If the pot looks dry, add a splash of chicken broth to loosen up those browned bits from the chicken—they’ll make your stew extra tasty.
Step 4: Build the Stew
Add the browned chicken pieces back to the pot, nestling them into the tomato mixture. Pour in 3 cups of chicken broth (or water), making sure the chicken is mostly covered. Toss in the bay leaf and give it a gentle stir. Bring the pot to a boil, then lower the heat to a simmer. Cover and cook for 15 minutes to let the chicken start soaking up all those flavors.
Tip: If you’re using water instead of broth, you might need a bit more salt to bring out the flavors—taste and adjust as you go.
Step 5: Add the Potatoes and Yuca
After 15 minutes, add the potato chunks and yuca pieces to the pot, pushing them down into the broth. The liquid should just cover everything—if not, add a bit more broth or water. Cover the pot again and simmer for another 20-25 minutes, stirring occasionally, until the potatoes and yuca are tender and the chicken is fall-off-the-bone soft. The broth will thicken slightly as the starches from the potatoes and yuca release.
Tip: Check the yuca with a fork—it should be soft but not falling apart. If the potatoes cook faster, you can fish them out and set them aside so they don’t turn to mush.
Step 6: Finish with Cilantro
Once everything’s tender, stir in 1/4 cup chopped cilantro and let the stew simmer uncovered for 5 more minutes to let the flavors come together. The stew should be rich and slightly thick, with a savory broth that’s perfect for spooning over rice. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lime if it needs a little brightness. Remove the bay leaf before serving.
Tip: If the stew is too watery, let it simmer uncovered a bit longer to reduce. If it’s too thick, add a splash of broth or water to loosen it up.
Step 7: Serve It Up
Ladle the sudado de pollo into deep bowls, making sure each serving has a piece of chicken, some potatoes, and yuca, along with plenty of broth. Serve it hot with a side of white rice, avocado slices, and lime wedges for squeezing over the top. Sprinkle a bit more chopped cilantro on each bowl for a fresh pop of flavor. Dig in and enjoy the cozy goodness!
Serving Suggestion: Serve the stew in rustic white bowls to show off the vibrant colors of the veggies and broth. Put the rice and avocado on the side so everyone can mix and match as they like.
Cooking Tips for Sudado de Pollo
- Chicken Options: Bone-in chicken thighs or drumsticks work best for flavor, but you can use breasts if you prefer leaner meat—just don’t overcook them, or they’ll dry out.
- Veggie Swaps: No yuca? Swap it for more potatoes or try carrots for a different vibe. Green beans or corn on the cob can also be a fun addition.
- Spice It Up: Toss in a chopped chili pepper with the aromatics if you like a bit of heat, or serve with ají sauce on the side.
- Make Ahead: This stew tastes even better the next day! Make it ahead, let it cool, and store in the fridge. The flavors will deepen as it sits.
- Slow Cooker Hack: Brown the chicken and sauté the aromatics, then toss everything into a slow cooker. Cook on low for 6 hours or high for 3 hours—easy peasy!
- Freezing: Freeze leftovers (without the rice and avocado) for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop with a splash of broth.
Why You’ll Love This Sudado de Pollo
Sudado de Pollo is Colombian comfort food at its best—simple, hearty, and packed with flavor. The tender chicken, soft potatoes, and savory broth make it a total crowd-pleaser, and it’s super easy to whip up with pantry staples. This recipe keeps it real, giving you an authentic taste of Colombia that’ll warm you up from the inside out. Whether you’re feeding the family or just craving something cozy, this stew’s got you covered. You’ll be licking the bowl clean, I promise!
Nutritional Information (Per Serving, Approx.)
- Calories: 450-500 kcal
- Protein: 30g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 800mg (varies with seasoning)
Storage and Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Store rice and avocado separately to keep them fresh.
- Freezing: Freeze the stew in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth or water if it’s thickened too much. Microwave works too—just stir halfway to heat evenly. Cook fresh rice and slice new avocado when serving.
Final Thoughts
Sudado de Pollo is a total gem of Colombian cuisine, and this recipe makes it super doable at home. It’s all about that tender chicken and rich broth, with potatoes and yuca soaking up every bit of flavor. Serve it up with rice and avocado, and you’ve got a meal that’ll make everyone happy.