Sudado de Pollo (Colombian Chicken & Potato Stew)

Colombian home cooking at its coziest: chicken 'sweated' with tomatoes, onion, cumin and cilantro until it makes its own light, savory sauce with tender potatoes. Serve it over rice with avocado.

Ingredients

• 2 lb chicken thighs (boneless or bone-in, skin removed)
• ½ onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 4 plum tomatoes, chopped
• ½ bunch cilantro, chopped
• 1½ lb baby gold potatoes, halved
• 2 cups chicken broth
• 1⅔ cups long-grain white rice
• 1 avocado, sliced

From your pantry: 1 tbsp oil, ½ tsp ground cumin, 1 tsp turmeric, salt, pepper.

Instructions

1. Heat the oil in a large pot over medium heat. Cook the onion and bell pepper until the onion is translucent, about 3 minutes, then add the tomatoes and garlic with ½ tsp salt and cook 5 minutes until saucy.
2. Add the chicken, broth, cumin, turmeric and some pepper. Cover and simmer for 25 minutes, stirring occasionally.
3. Add the potatoes and half the cilantro, cover again and simmer until the potatoes are tender and the chicken is falling apart, 25 to 30 minutes. Cook the rice meanwhile.
4. Uncover and simmer 5 minutes to thicken the sauce slightly, then season with salt and pepper and stir in the rest of the cilantro.
5. Serve in shallow bowls over rice with sliced avocado.

Tip: Colombian cooks use Sazón Goya con azafrán for the color and seasoning; the turmeric and cumin here get you close, or add a packet if you have it.

Nutrition per serving

Good for

Adapted from My Colombian Recipes.

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