Sudado Colombian Chicken Stew

Sudado Colombian Chicken Stew
Sudado Colombian Chicken Stew

This recipe of sudado Colombian chicken stew is incredibly flavorful and very easy to make. Quick and easy and perfect for any weeknight meal. We are going to stew chicken legs and potatoes in tomatoes and broth. The final result is finger licking good. Sudado literally translates to sweated. So this cooks on low heat in a covered pot and sweats for 25 to 30 minutes.

For this sudado Colombian chicken stew recipe we will be using Sazon Goya with saffron. This is very easily found in stores in the Hispanic aisle. I am adding a link for you to get them at Amazon uf you cannot find them. They are inexpensive and really add tons of flavor to Latin recipes.

Sazon Goya with saffron is basically a combination of cumin, oregano, turmeric, Mexican saffron, achiote and other spices.

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Typically this stew is served with white rice and avocado slices on the side. I love it as is with a piece of crunchy bread!

Here are some other delicious and easy chicken recipes. Chicken Tikka Masala and Bacon Wrapped Chicken Thighs and Honey Garlic Chicken

This is what you need to make this sudado Colombian chicken stew –

Sudado Colombian Chicken Stew

8 chicken drumsticks
1/2 yellow onion — chopped
1/2 red bell pepper — chopped
3 garlic cloves — minced
3 tomatoes — chopped
1 pound small yellow potatoes — halved
1 envelope Goya seasoning with saffron
2 cups chicken stock
1/4 cup chopped cilantro + more for garnish
Salt & Pepper
Oil

Season the drumsticks on both sides with salt and pepper.

Heat a skillet (you need one that has a lid. If you do not have one, use a pot) with some oil and start browning the chicken. Brown it evenly on all sides and remove it to a plate.

Add a little more oil to your skillet. Add the onion and bell pepper and mix well. Cook for about 5 minutes until softened and translucent. Add the garlic and cook, mixing constantly, for about a minute — until you can smell it. Add the tomatoes and mix in well.

Return the chicken to the skillet and nestle it in the tomatoes. Add the potatoes and season with salt.

Mix the Goya packet in the two cups of chicken stock and pour it over the chicken and potatoes. Add the 1/4 cup chopped cilantro. Cover the pan and cook for 25 to 30 minutes — until the chicken is cooked through and the potatoes are soft.

Uncover the pan and sprinkle some more chopped cilantro as garnish.

Serve with a side of white rice and avocado slices or a piece of crusty bread (or all three!)

Enjoy!

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