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.


Lentils with Ripe Plantain (Estofado de Lentejas con Platano Maduro)

My youngest son saw this recipe from Erica on My Colombian Recipes and declared his love for lentils.  Two days later, we made it and it was a big hit with plenty of leftovers for the next day!  This one is a keeper!  The only change I made was to substitute Goya seasoning for the ground achiote in her recipe.

I would recommend extra salt in the cooking stage.  You can always add it later, but the consistent refrain from my kids is that everything I cook needs more salt.  I usually do not agree, but when it comes to lentils, I think they are right!


  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 3 tomatoes, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/2 teaspoon Goya sazon con achiote
  • 1/3 cup fresh chopped cilantro
  • 7 cups of vegetable or chicken broth
  • 1 pound dry lentils, picked and rinsed
  • 1 large carrot, peeled and sliced
  • 1 ripe plantain, peeled and diced


1. Place the oil in a large pot over medium heat.

2. Add the onion, red bell pepper, tomato, garlic, cumin, salt and achiote. Cook, stirring for about 5 to 7 minutes.

3. Add the broth and bring to a boil. Add the lentils, carrots and plantain, reduce the heat to medium low, cover partially and cook until the lentils are soft about 40 minutes.

4. Remove from the heat and add the chopped cilantro and serve with white rice and avocado.

Patacones con Ajo y Limon

My kids love plantains.  I don’t.  However, one thing I can concede is when I make patacones, I always enjoy them.  Tonight we had a big

Patacones fresh out of the fryer.

Colombian feast, and I decided to treat them to plantains.  This recipe is cribbed from Secrets of Colombian Cooking.  If you want to try some great Colombian recipes, this is the best book out there!  I did these using a deep fryer, but they can also be done in a heavy pan, or probably even a cast iron skillet.


  • 2 green plantains
  • 1 tbs garlic, minced
  • 1 tsp salt
  • 2 limes, quarted


  1. Before starting, combine salt, garlic and 1 cup water in a blender and blend thoroughly.  Set aside for use later in recipe.
  2. Cut off ends of plantains and peel.  Cut into 1 1/2 inch pieces
  3. Heat your oil to 350°
  4. Drop the plantain pieces into the deep fryer for 6-8 minutes.  Pour the salty garlic water blend into a bowl.
  5. Remove with a slotted spoon into a bowl lined with paper towels.
  6. Place a plantain piece on a piece of plastic wrap and fold the plastic wrap over
  7. Using a heavy pot, mash the plantain as thin as possible, preferably less than 1/4 inch.  Repeat process for all pieces.
  8. Take patacone and dip it in salty water for 3-5 seconds
  9. Place patacones back in deep fryer using slotted  spoon and fry for 3 minutes.
  10. Remove finished patacones to paper towel lined plate, and salt lightly.
  11. Serve with lime.

Sudado with Pork

This incredible Colombian stew is modified minutely from a recent post on My Colombian Recipes, one of the greatest sources for authentic

Sudado de Puerco

Colombian dishes.  Erica posts some of the greatest meals and has excellent serving suggestions as well.  When I saw this posted, I remembered having tried a bit of this on one of my trips to Colombia and then forgetting about it completely.  I seemed to recall that I liked it and that others recommended it when I would ask about local dishes.  Well, tonight I decided to give it a shot and the boys came out in force to help with the peeling and chopping.  The finished product was amazing.  Of all the Colombian dishes I make, I think this one may have come closest to the
“authentic” taste I have in my mind.  So thanks, Erica!  Your site is great and has been a huge resource for me.

Serves 6 (but really three because everyone will want seconds!)


  • 1 tablespoon vegetable oil
  • 4 boneless thick cut pork loin chops
  • 3 cups water
  • 1/2 teaspoon sazon goya with azafran
  • 1/2 teaspoon ground cumin
  • 1 large tomato, chopped
  • 1/3 cup onion, chopped
  • 2 tbs garlic, minced
  • 1 scallion, chopped
  • 1 tsp Salt
  • Dash pepper
  • 2 carrots, peeled and sliced
  • 1 pound yuca, peeled and sliced
  • 4 medium red potatoes, peeled and sliced
  • Fresh cilantro, chopped


  1. Cut the pork into 1 – 1 ½ inch cubes
  2. In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté until onions are translucent, about 3 minutes.
  3. Add the tomatoes, scallions, garlic, salt and ground pepper and sauté for 5 more minutes.
  4. Add the pork, water, sazon goya and cumin powder.
  5. Reduce the heat to medium low cover and cook for 25 minutes, stirring occasionally.  Use this time to prepare the vegetables.
  6. Add the potatoes, yuca, carrots and cilantro and cook covered for an additional 30 minutes or until the vegetables are tender.

I served this over white rice and would have liked to have made arepas, but ran short of energy.  There will be plenty of time to make the arepas after the vegetables are added.  I also enjoyed a nice cold beer with this.

Fried Yuca

Simple Colombian side dish, loved by all in the house.  It’s pretty easy and you can find the frozen yucca at most Latin groceries.  Fiesta is a great place to check.  This is best served with some spicy aji.

Thanks to My Colombian Recipes for this recipe.  My only modifications are a slight increase in the amount of salt in the water, and directions for deep frying.


  • 2 lbs fresh or frozen yucca
  • Vegetable oil
  • 2 tsp salt


  1. Place the yucca in a large pot and cover with water.  Add salt and bring to a boil
  2. Reduce heat to medium low and cook for 15-20 minutes or until tender
  3. Remove the yucca from the water and pat dry with paper towels.
  4. Cut the yucca into 1/2 inch wide strips
  5. Use a deep fryer or fill a frying pan with vegetable oil and heat to 350°
  6. Fry until golden brown on both sides, usually about 6-8 minutes in the frying pan, 5 or so minutes in a deep fryer
  7. Remove yucca from oil using a slotted spoon and drain on paper towels
  8. Sprinkle with salt and serve hot.

Criolla Sauce

This is a tomato based sauce used over many meats or in many Colombian dishes.  This is a really easy version, but a lot is left to the chef to find the taste he wants.  In fact, the recipe I work from, does not even list amounts for the spices.  Thankfully, my kids let me know, and usually they say heavy on the allspice and salt.  I tend to listen to them on the allspice and not quite as much on the salt.


  • 4 large red tomatoes (finely chopped)
  • 4 scallions (finely chopped)
  • 1/2 cup vegetable oil
  • Allspice
  • 2 cubes chicken bullion
  • salt
  • pepper


  1. Heat oil in large frying pan
  2. Add chopped scallions and fry for 5 minutes over medium heat
  3. I chop the tomatoes in a food processor
  4. Add tomatoes and spices to taste (don’t go easy on the allspice)
  5. Cook over low heat for 10 minutes

Colo-Rican Rice with Pork

So I took a recipe for Puerto Rican rice, and my best recollection of Arroz con Pollo from Colombia, and spliced together what I now call

Colo-Rican Rice with Pork

Colo-Rican Rice.  The boys both voted to put it in the regular dinner rotation, so that is all the recommendation I need.  This dish is not spicy-hot, at all.  I added some pepper sauce to my portion and it made it just about right.  One note, if you are not going to spice it up, consider at least salting it, or increasing the amount of salt in the recipe.

Prep Time: 15 minutes

Cook TIme: 30 minutes

Serves: 4


  • 1 1/2 tsp vegetable oil (or lard if you are really into clogged arteries)
  • 1 1/2 pounds boneless pork, cut into cubes (1×1 inch max)
  • 1/2 cup onion, chopped
  • 7 baby carrots, chopped in food processor
  • 2 tbs minced garlic
  • 1 15 ounce can peas
  • 2 packets of GOYA culantro and achiote seasoning
  • 1/2 cup tomato sauce (if you don’t use GOYA sauce, spice it a bit with dashes of ground cumin, cayenne pepper and garlic powder)
  • 1/2 tsp salt
  • dash ground black pepper
  • OPTIONAL – 1/2 cup chopped olives and pimentos
  • 3 cups water
  • 2 cups rice


  1. In a large pot, heat oil and brown pork cubes, onions and carrots.
  2. Stir in garlic and cook another 2 minutes
  3. Add remaining ingredients (except rice) and bring to a boil.
  4. Stir in rice.
  5. Cover and cook for 20 minutes