Sudado de Pollo

No ratings yet

Chicken pieces stewed with potato and cassava in a blended sauce of tomato, onion, garlic and colouring, cooked down until there is very little liquid left. Forty minutes, four servings, served over white rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Colombian

Keyword: chicken stew

Servings:

Calories: 1111kcal

Author: Angela Giraldo

Ingredients

Sauce

2 tomatoes finely chopped
½ onion finely chopped
2 garlic cloves minced
1 chicken bouillon cube
A pinch of saffron or color what is sold as azafran in Colombia is usually a powdered yellow colouring rather than saffron threads; either works
½ cup water

Stew

4 pieces chicken on the bone
1 tablespoon oil
4 or 5 potatoes cut into medium chunks
4 pieces cassava about 2 in each, peeled
3 cups water
Salt and pepper to taste

Instructions

Blend the tomatoes, onion, garlic, bouillon cube, saffron and half a cup of water until smooth. Set it aside.
In a pot, put the remaining water and start cooking the chicken, seasoned with salt and pepper. Add the cassava, the potatoes and the blended sauce. Watch the water as it goes: top it up if the pot is running dry. What you are after at the end is a stew with very little liquid, not a soup and not something stuck to the bottom.
Cover and cook for 20 to 25 minutes, stirring now and then, until the cassava gives way to a fork.
Serve over white rice.

Notes

Sudado means sweated, and it describes the method: everything cooks covered in its own liquid until that liquid has almost gone and what is left is a thick sauce clinging to the chicken. A sudado that is still swimming has not finished.

The cassava takes longer than the potato, so cut it smaller, and it is the piece to test before taking the pot off the heat.

What Colombian shops sell as azafran is generally a powdered yellow colouring based on annatto or turmeric, not saffron threads. It is there for the colour more than the flavour, and turmeric does the same job.

Nutrition