Entree: Colombia – Antioquia – Sudado de Pollo (Colombian stewed chicken braised with tomatoes, onions, potatoes, and cilantro in a light savory broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2 g) black pepper, divided
- 1 large onion, thinly sliced (about 1 1/2 cups (150 g))
- 3 garlic cloves, minced (about 3 tsp (9 g))
- 1 red bell pepper, seeded and sliced (about 3/4 cup (120 g))
- 3 medium potatoes, peeled and cut into 1-inch (2.54 cm) pieces (about 1 lb (450 g))
- 3 medium tomatoes, chopped (about 2 cups (400 g)) or 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (15 g) chopped fresh cilantro, packed (about 1/2 cup (15 g))
- 3 scallions, chopped (about 1/2 cup (50 g))
- 1 lime, cut into wedges for serving

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1 1/2 tsp (8 g) salt, divided
- 1/2 tsp (2 g) black pepper, divided
- 1 large onion, thinly sliced (about 1 1/2 cups / 150 g)
- 3 garlic cloves, minced (about 3 tsp / 9 g)
- 1 red bell pepper, seeded and sliced (about 3/4 cup / 120 g)
- 3 medium potatoes, peeled and cut into 1-inch pieces (about 1 lb / 450 g)
- 3 medium tomatoes, chopped (about 2 cups / 400 g) or 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) chicken broth
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (15 g) chopped fresh cilantro, packed (about 1/2 cup / 15 g)
- 3 scallions, chopped (about 1/2 cup / 50 g)
- 1 lime, cut into wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken dry and season with 1 tsp (5 ml) salt, 1/4 tsp (1.25 ml) pepper, cumin, and paprika. Heat the oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken 4–5 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add the sliced onion and bell pepper to the pan and sauté 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, remaining 1/2 tsp (2.5 ml) salt, remaining 1/4 tsp (1.25 ml) pepper, and chicken broth. Scrape any browned bits from the bottom of the pan.
4. Return the chicken to the pan, nestling the pieces into the sauce. Add the potato chunks around the chicken. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Stir in the chopped cilantro and scallions, adjust seasoning to taste, and simmer 2 more minutes. Serve hot with lime wedges and steamed rice or warm arepas to soak up the broth.

1. Pat the chicken dry and season with 1 tsp salt, 1/4 tsp pepper, cumin, and paprika. Heat the oil in a large deep skillet or Dutch oven over medium-high heat and brown the chicken 4–5 minutes per side until golden. Transfer to a plate.
2. Reduce heat to medium. Add the sliced onion and bell pepper to the pan and sauté 4–5 minutes until softened. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, remaining 1/2 tsp salt, remaining 1/4 tsp pepper, and chicken broth. Scrape any browned bits from the bottom of the pan.
4. Return the chicken to the pan, nestling the pieces into the sauce. Add the potato chunks around the chicken. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Stir in the chopped cilantro and scallions, adjust seasoning to taste, and simmer 2 more minutes. Serve hot with lime wedges and steamed rice or warm arepas to soak up the broth.