Sudado de Pollo (Colombian Chicken Stew)

Today, I’m sharing a Colombian classic, Sudado de Pollo. This dish brings together tender chicken, potatoes, and carrots, all simmered in a savory, mildly spiced sauce that’s packed with flavor. 

It’s served with rice, plantains, and avocado, making it a meal that’s both hearty and satisfying. Let’s make this Colombian favorite chicken stew.

I’ve shared many Latin comfort foods before, like Puerto Rican Carne Guisada, Sancocho, Dominican Pollo Guisado, and Mexican Birria. Now, it’s time to tell you about a dish beloved in every Colombian home, Sudado de Pollo. This is one of those meals everyone grows up with, each family adding their own touch, just the way their mom made it. Simple ingredients, slow-cooked, and bursting with warmth. Sudado de Pollo is truly a comforting taste of Colombia.

This stew is easy and filling. With just a few simple steps, it all comes together quickly, making it perfect for any night. I love that it’s a one-pot meal too!! Tender chicken, peppers, onions, tomatoes, and potatoes all cook together in one dish, so there’s less cleanup and tons of flavor.

And let me tell you, the leftovers are even better as the flavors really blend together while it sits. It’s so comforting and full of flavor that it’s truly the kind of cozy meal everyone craves.

What is Sudado de Pollo

The term “sudado” in Spanish means “sweated” or “steamed.” Sudado de Pollo Colombiano is a comforting, traditional Colombian dish that translates to “sweated chicken.” This name refers to the slow-cooking or “sweating” method, where bone-in chicken pieces are simmered with vegetables, spices, and a flavorful tomato-based sauce. The result is a rich, aromatic stew with tender chicken and hearty vegetables, usually served with rice, fried plantains, and avocado.

Sudado de Pollo is a dish passed down through generations in Colombian households. Every family has its own variation, sometimes adding ingredients like yuca or green plantains, depending on the region. 

Ingredients Needed

• Chicken Thighs and Drumsticks – I went with bone-in chicken thighs and drumsticks for that extra flavor and tenderness as it cooks. Removing the skin keeps the stew light, but the bones add depth to the broth.
• Salt and Pepper – Of course.
• Cumin – I add cumin at different stages for a warm, earthy taste that ties the whole dish together.
• Oil – Just a bit for searing the chicken and sautéing the veggies.
• Onion, Red Bell Pepper and Fresh Tomatoes – Makes the base for my stew.
• Garlic – Such an important aromatics in all my recipes.
• Goya Sazon with Achiote – This packet has the perfect blend of spices, plus achiote, which adds a lovely color and unique flavor to the dish. This is easily available in the Latin section of your grocery store, or in the spice aisle. I simply love this ingredient and it goes in many of my Latin recipes.
• Tomato Paste – A spoonful of tomato paste deepens the flavor, giving the stew a more intense tomato base.
• Cilantro – I love cilantro.
• Carrots – Chunky carrots add a hint of sweetness and become wonderfully tender as they cook.
• Water – Just enough to create a light broth that thickens slightly as it simmers and absorbs all those flavors.
• Potatoes – They make the stew heartier and soak up all the deliciousness, adding a comforting touch.
• Corn on the Cob – Cut into chunks, the corn brings natural sweetness and a fun, rustic texture that makes each bite interesting.

Sudado de Pollo Recipe

First, I start by seasoning the chicken thighs and drumsticks generously with salt, pepper, and half of the cumin. This gives the chicken a nice layer of flavor from the beginning.

In a large Dutch oven, I heat a little oil over medium-high heat and sear the chicken until it’s light golden on all sides. Once it’s nicely browned, I take it out and set it aside.

Using the same pot, I remove any extra oil, leaving just enough to sauté the veggies. I add in the diced onions and red bell pepper, letting them cook for about 5-6 minutes until they soften. Then, I toss in the chopped garlic and let it cook for another minute, giving off that lovely garlic aroma.

Next, I add the freshly grated tomatoes, a bit more salt, the rest of the cumin, Goya Sazon with Achiote, and a spoonful of tomato paste. I let this cook together for about 4-5 minutes until it starts to thicken up and smell amazing.

Now it’s time to add the chicken back into the pot, along with any juices that collected on the plate. I stir it into the tomato-onion mixture and let it cook for another few minutes to really coat the chicken with all that flavor.

Then, I add in some chopped cilantro, the carrot chunks, and about two cups of water. I bring it to a boil, then lower the heat to medium, cover the pot, and let it simmer gently for about 25 minutes, stirring occasionally.

After that, I add the potatoes and chunks of corn on the cob. I cover it again and let everything cook for another 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.

Once it’s done, I taste the stew and adjust the salt if needed. Then, it’s ready to serve! I usually plate it up with rice, some fried plantains, and slices of avocado, with a little extra cilantro on top for garnish.

Alpana’s Tips

• Sear the Chicken Well: I make sure to brown the chicken nicely before simmering. This adds a richer flavor to the dish.
• Use Fresh Tomatoes: I love using freshly grated tomatoes for this stew. They bring a bright, fresh flavor that’s just perfect for this dish.
• Go Low and Slow: Letting the stew simmer on medium or low heat is key for me. This slow cooking allows all the flavors to meld together, and it makes the chicken super tender.
• Add Water as Needed: I keep an eye on the liquid while it cooks. If it looks like it’s getting a little dry, I add a splash more water to keep the stew nice and brothy without being too watery.
• Let the Stew Sit Before Serving: If I have the time, I let the stew sit for a bit before serving. This little rest time lets the flavors blend even more. And honestly, the leftovers taste even better!
• Customize the Vegetables: While I usually go with carrots, potatoes, and corn, sometimes I add yuca or green plantains to change things up a bit. It gives the stew a more rustic feel.
• Adjust Seasoning at the End: Before serving, I always taste the broth and adjust the salt or pepper if needed. It’s a simple way to make sure everything is perfectly seasoned.

I am excited to bring in our first Columbian recipe to GypsyPlate. There are so many new flavors in this world to hunt down and so much food to cook. Keep on coming back to GypsyPlate for more and spread the love by sharing us on Pinterest and other social medias. Try this chicken stew, and enjoy the goodness of simple food that’s loaded with flavors.

Sudado de Pollo, on our Gypsy Plate… enjoy!

More great chicken stew recipes:
Pollo Guisado
Doro Wat
Brown Stew Chicken
Chicken Caldereta
Fricase de Pollo
Chicken Paprikash
Chicken Tagine
Asopao de Pollo

Sudado de Pollo (Colombian Chicken Stew)

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

Sudado de Pollo is a delightfully comforting chicken stew from Colombia. Serve it up with rice, plantains and avocado for an authentic experience.

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Ingredients

• 2 pounds (or 8-9 bone-in chicken thighs and drumsticks), skin removed
• salt to taste
• pepper to taste
• 1 tsp cumin, divided
• 2 Tbsp oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 4-5 garlic cloves, finely chopped
• 1 cup freshly grated tomatoes
• 1 packet Goya Sazon with Achiote
• 1 Tbsp tomato paste
• 1/4 cup cilantro, chopped
• 2-3 carrots, peeled and cut into chunks
• 2 cups water
• 2 medium potatoes, peeled and cut into chunks
• 3 corn on the cob, cut into chunks

Instructions

1. Season the chicken generously with salt, pepper and ½ tsp cumin on all sides. Heat oil in a large dutch oven over medium high heat and sear the chicken on all sides till it becomes light golden brown. Plate it out.
2. In the same pot, remove excess oil, leaving behind about 2 Tbsp, and sauté onion and bell peppers for 5-6 minutes. Add in garlic and sauté for a minutes.
3. Add in grated tomatoes along with salt, remaining ½ tsp cumin, Sazon and tomato paste. Cook for 4-5 minutes.
4. Add back chicken pieces with any accumulated juices on the plate and mix well with the onion-tomato mixture. Cook for 3-4 minutes.
5. Add in chopped cilantro, diced carrots and 2 cups of water and bring it to boil. Lower the heat to medium and cook, covered, stirring occasionally for 25 minutes.
6. Add in potatoes and corn and cook for another 30 minutes or more, until potatoes are cooked and soft. The chicken should be very tender and fall off the bone.
7. Taste and adjust for salt. Serve immediately with rice, plantains and avocado, and garnish with cilantro.

Notes

1. Leftovers: For leftovers, Sudado de Pollo tastes even better the next day, as the flavors continue to meld. Store it in an airtight container in the fridge for up to 3-4 days.
2. To freeze, let the stew cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove until warmed through.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.