Meat
Pollo sudado (Colombian chicken stew)
Colombian home cooking: chicken ‘sweated’ in its own juices with tomato, spring onion, cumin and achiote, with potatoes soaking up the sauce.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 450 kcalper serving
Ingredients
4 servings
- Chicken pieces, skinless1.2 kg
- Tomatoes, chopped4
- Onion1
- Spring onions, chopped4
- garlic3 cloves
- Ground cumin1 tsp
- Ground annatto (achiote)1 tsp
- Potatoes, peeled and halved600 g
- Water250 ml
- Olive oil2 tbsp
- Chopped fresh coriander3 tbsp
- Saltto taste
- Black pepperto taste
- White rice and avocado, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the chicken with salt, pepper, cumin and achiote.
- 2
Fry the onion, spring onions and garlic in the oil until soft, then add the tomatoes and cook to a thick hogao.
- 3
Add the chicken, stir to coat, cover and let it sweat in its own juices over low heat.
- 4
Add the potatoes and water, cover again and simmer until the potatoes and chicken are tender.
- 5
Stir in the coriander and serve with white rice and sliced avocado.
Tips and questions
- What is achiote?
- Ground annatto seed, used for its warm orange colour and mild earthy taste. Sweet paprika with a pinch of turmeric is a good substitute.
- Can I add other vegetables?
- Yes, Colombian cooks often add cassava or carrots with the potatoes. Cut them a similar size so they cook together.
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