Sudado de Pollo (Chicken Stew, Colombian Style)

This recipe turned out great and the kids pronounced it my closest to authentic Colombian food effort yet.  Not bad I guess.  After six years, I can finally kind of cook like a Colombian, sometimes.  This was served over white rice with arepas and yuca frita.  Once again, my source for this great recipe is the My Colombian Recipes website.  The recipe is essentially unmodified.  My changes are noted below other than the fact that the original recipe calls for only one garlic clove.  Robinson thought that was not enough.  My only other suggestion would be a couple more potatoes.  We ran out during seconds.

(Serves 4)


  • 8 Chicken drumsticks or thighs, without the skin (I used boneless/skinless)
  • 1 1/2 tablespoon vegetable oil
  • ½ cup chopped onion
  • ¼ cup chopped red or yellow bell pepper
  • 5 minced garlic cloves
  • 2 cup chopped tomato
  • 1 chicken bouillon cube*
  • 1 tablespoon sazon goya with azafran
  • ¼ teaspoon cumin powder
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 small yellow potatoes, peeled and cut in half
  • 3 cups water*


1. In a large pot, heat the vegetable oil over medium heat. Add the onion and red pepper and sauté until onions are translucent, about 3 minutes. Then add the tomatoes, garlic, salt and ground pepper and sauté for 5 more minutes.

2. Add the chicken, water, chicken bouillon, sazon Goya and cumin powder. Cover and cook for 25 minutes, stirring occasionally.

3. Add the potatoes and cilantro and cook for an additional 30 minutes or until the potatoes are tender.

4. Serve over white rice

*In lieu of the water and bullion cube, I used about 3 1/2 cups of frozen chicken stock that I thawed for this recipe!  I think this was a large part of why it tasted so authentic.


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