SUDADO DE POLLO COLOMBIANO VERSION 2.0 / EDISON VIDAL

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat content while chicken thighs are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

Start by introducing the dish and explaining that this is a 2.0 version of Sudado de Pollo Colombiano with improved ingredients and techniques.

Prepare the ingredients: chop 2 white onions, 1 tomato, and finely mince 6 cloves of garlic. Reserve some garlic for rice.

Marinate 2 chicken thighs and 2 drumsticks with salt, pepper, and olive oil, trimming excess fat and blood.

Heat a stainless steel pot over medium heat and add a drizzle of vegetable oil.

Once the oil is hot, sear the chicken pieces skin-side down until caramelized, about 5-7 minutes per side, then remove from the pot.

Drain excess oil from the pot, leaving just enough to sauté the vegetables.

Add a drizzle of achiote oil to the pot and add half of the chopped onion and half of the minced garlic to sauté.

Stir constantly to prevent burning, then add the diced tomato and a spoonful of double concentrated tomato.

Season the sofrito with a pinch of salt, a small amount of cumin, and freshly ground black pepper, continuing to sauté.

Once the vegetables are well cooked, return the chicken to the pot along with its juices.

Add enough water to just cover the chicken, and if available, add chicken or vegetable broth, or a bouillon cube.

Add a small amount of finely chopped coriander for flavor and color, and optional coloring agent for color.

Cover the pot and cook on medium heat for about 45 minutes, checking occasionally.

At the halfway point, add the quartered potatoes to the pot, ensuring they don’t oxidize before adding them.

Cover again and let the chicken and potatoes cook until tender, about 12-15 minutes for the potatoes.

While the sudado cooks, prepare the rice in a separate pot by heating oil and sautéing the reserved onion and garlic until fragrant.

Cooking Techniques

Equipment Needed

Spice Level: