COLOMBIAN SUDADO DE POLLO | How To Make A Colombian Chicken Stew | SyS

Put chopped tomatoes in a blender.

Add chopped onion, garlic, chicken bouillon, Sasson or color, and water to the blender.

Blend until smooth.

Season chicken drumsticks and thighs with salt and pepper.

Heat oil in a large pot.

Add chicken to the pot skin side down.

Season the other side of the chicken with salt and pepper.

Brown chicken on both sides at medium high for about 4 to 5 minutes.

Add potatoes and frozen cassava to the pot.

Pour in the sauce made earlier.

Add enough water to cover all ingredients.

Add a couple of cubes of Colombian aleno seasoning.

Bring to a boil, then cover and reduce heat to medium low.

Cook for about 30 to 35 minutes.

Taste for seasoning and add more salt and pepper if needed.

Plate the dish with chicken, potato, cassava, and broth.

Garnish with chopped cilantro.

Serve with white rice and avocado.

Equipment Needed

Dietary

Allergens