Cómo se hace el SUDADO DE POLLO 😋 O POLLO SUDADO 👌 Un clásico para tu menú diario

Prepare 5 pieces of chicken thighs by removing the skin and excess fat, or leave the skin if preferred.

Wash the potatoes thoroughly to remove dirt, then peel them. Cut larger potatoes in half or quarters for even cooking.

Chop 1 onion into small cubes.

Cut a green onion in half and finely chop the green part.

Crush and finely chop 3 cloves of garlic.

Peel and dice 2 large tomatoes.

Prepare 1 bay leaf.

Heat a pot over medium heat and add 2 tablespoons of butter.

Sauté the chopped onion until translucent, about 4 minutes, stirring occasionally.

Add the green onion and sauté for an additional 3 minutes, stirring occasionally.

Add the chopped garlic and sauté for 1 minute.

Add the diced tomatoes and stir for 2 minutes.

Season with color or achiote, cumin, pepper, and 1/2 teaspoon of salt, mixing well and sautéing for another 4 minutes, stirring occasionally.

Add the chicken to the pot, turning the pieces to coat them in the sauté mixture. Add the bay leaf and 1/2 cup of water, then cover the pot.

Cook for 10 minutes over medium heat.

Uncover, turn the chicken pieces, add the prepared potatoes, cover, and cook for another 10 minutes.

After 10 minutes, uncover and turn the chicken again, cover, and cook for an additional 10 minutes, totaling 30 minutes of cooking time.

Uncover the pot, increase the heat, and cook uncovered for 5 more minutes to thicken the sauce.

Turn off the heat, cover the pot, and let it rest for 5 minutes before serving.

Serve the chicken and potatoes with white rice, drizzling the sauce on top, and garnish with avocado and a cold guanabana drink with lemon.

Equipment Needed

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