As my knife slices through the succulent chicken breast and the aroma of sizzling olive oil fills my kitchen, I can’t help but feel excited about sharing my recipe for Chicken and Potatoes with Tomato Sauce, also known as Pollo Sudado. This savory Colombian chicken stew is a favorite at every dinner party I throw, and it’s not hard to see why.
The dish is easy to prepare, packed with flavor, and perfect for feeding a crowd. Made with tender broiler-fryer chicken, potatoes, green bell pepper, chopped tomato, and cilantro in a tomato sauce that’s full of spices like garlic and onion, this hearty stew will have everyone coming back for seconds.
Whether you’re looking for a comforting weeknight meal or a show-stopping dish for your next get-together, Pollo Sudado is the answer. So put on your apron and let’s get cooking!
Why You’ll Love This Recipe
This recipe for Chicken and Potatoes with Tomato Sauce, also known as Pollo Sudado, is a perfect addition to anyone’s recipe repertoire. There are several reasons why you’ll love this particular version of the Colombian chicken stew:
Firstly, this stew is a comforting and hearty dish that will instantly transport you to the sunny streets of Colombia. The tomato-based sauce is infused with spices and herbs which give it a rich and complex flavor. The chicken is tender and flavorful, while the potatoes are soft and comforting – just like a warm hug on a cold day.
Secondly, this dish is incredibly versatile. You can serve it with rice or a vegetable side, or even on its own as a filling meal. You can use chicken breast, drumsticks, or thighs – whatever you have on hand. It is also possible to add other vegetables like broccoli, peas or carrots to the stew for extra nutrition.
Thirdly, this recipe is perfect for meal prepping and as leftovers. Not only can you make the whole dish in advance and reheat it throughout the week, but it also freezes well allowing you to enjoy it later on Christmas Eve or New Year’s Eve.
Lastly, this recipe is an excellent conversation starter at potlucks or family gatherings. People will immediately want to know what the delicious aromas are coming from your stovetop. The popularity of Colombian recipes in recent years has made this dish a go-to for any food lover.
All of these factors combined make Chicken and Potatoes with Tomato Sauce a must-try recipe for any home chef who wants to wow their crowd with food that is tasty, hearty, and easy to prepare. I guarantee that after tasting this dish once, you’ll be adding it into your regular rotation of meals!
Here’s what you need on your grocery list for this Pollo Sudado recipe:
- 1 whole broiler-fryer chicken, cut into serving pieces
- Salt ground, to taste
- Water, as needed
- 3 tablespoons chicken bouillon powder
- 2 tablespoons vegetable oil
- 1 tablespoon olive oil
- 4 cups chopped tomatoes
- 1 large green bell pepper, sliced
- 1 red bell pepper, sliced
- 4 cups peeled and diced potato
- 1 medium sized cassava, peeled and diced (optional)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon Worcestershire sauce
- Fresh cilantro, chopped, to garnish
Some variations of pollo sudado include the use of chicken breast, chicken thigh or chicken drumsticks. Some even add carrot to the sauce. In this Colombian style recipe, we are using a whole broiler-fryer chicken, which will make enough to feed 6 people.
The Recipe How-To
Once you have gathered all of the necessary ingredients listed above, it’s time to start cooking! This Colombian-style chicken and potato stew, known as “pollo sudado,” is a vibrant and flavorful dish that is perfect for any occasion. Here are the steps for making this mouthwatering meal:
Step 1: Prep vegetables
Begin by washing and chopping four cups of potatoes, one medium-sized green bell pepper, and one chopped tomato. Set these ingredients aside as they will be used in a later step.
Step 2: Saute onions and garlic
In a large pot, heat up one to two tablespoons of vegetable oil over medium-high heat. Once hot, add half of a chopped onion and two cloves of minced garlic. Allow these to cook for 1-2 minutes or until they become fragrant.
Step 3: Brown chicken
Add your choice of chicken pieces (breast, thighs, or drumsticks – about 1 whole broiler-fryer chicken cut into serving pieces) to the pot with the onions and garlic. Season with one teaspoon of salt ground black pepper. Cook for 5-7 minutes or until browned on all sides.
Step 4: Add vegetables and tomato sauce
Next, add four cups of water mixed with one tablespoon of chicken bouillon powder to the pot with the chicken. Then, stir in the previously prepared chopped potatoes, bell pepper, and chopped tomatoes as well as four cups of tomato sauce. Stir everything together until well combined.
Step 5: Cover and simmer
Cover your pot with a lid and allow everything to simmer over low-medium heat for approximately 35-45 minutes or until the chicken and potatoes are tender.
Once everything has finished cooking, turn off the heat and garnish your dish with fresh cilantro leaves. This Colombian-style chicken and potato stew pairs well with rice on the side! Enjoy your delicious pollo sudado!
Substitutions and Variations
I know that sometimes you might not have all the ingredients for a recipe or maybe you want to try something new. That’s why I’ll give you some substitutions and variations for this fantastic Chicken and Potatoes with Tomato Sauce (Pollo Sudado) recipe.
First things first, if you don’t have broiler-fryer chicken, you can use chicken thighs, chicken breasts, or even chicken drumsticks. They all work well in this stew.
If potatoes are not your thing, you can switch them out for cassava or yucca; they pair perfectly with the tomato sauce.
Now let’s talk about the tomato sauce. You can use canned tomato sauce if you don’t want to make it from scratch, but I highly recommend trying it Colombian-style. It adds a unique flavor to the stew that’s just irresistible.
If you’re looking to add some more veggies to this stew, sliced carrots and green beans work wonders. They complement the chicken and potatoes beautifully.
For some extra heat, add one finely chopped red pepper or jalapeño to the mix. It will give your Pollo Sudado a nice kick.
Finally, if you’re feeling adventurous and want to explore other recipes, try the Puerto Rican-style Chicken Stew (Pollo Guisado). The twist on the Colombian recipe is using Worcestershire sauce in place of cilantro and adding some olives to the stew. It’s a delightfully different experience without losing any of the flavors that make sudado de pollo so special.
Experimenting in the kitchen can be fun, and trying these substitutions and variations will help you create unique dishes that your guests will remember forever.
Serving and Pairing
When it comes to serving and pairing this Colombian-style chicken stew, there are plenty of options to choose from.
First and foremost, I recommend serving this pollo sudado with a side of white rice. The fluffy, steamy grains of rice compliment the savory tomato sauce and tender chicken perfectly. You could also opt for brown rice or quinoa if you’re looking for a healthier option.
If you’re feeling extra fancy, why not serve this dish with some fresh bread or even plantains? Cut them into chunks and cook them in the same pot as the chicken and potatoes while they simmer away.
For drinks, you can’t go wrong with pairing this stew with a cold beer or a refreshing glass of iced tea. If you want something a bit boozier, try pairing it with a light red wine, like a Pinot Noir or a Beaujolais. These wines have enough acidity to cut through the richness of the tomato sauce while enhancing the flavors in this pollo sudado.
When it comes to presentation, feel free to let your creativity run wild! You could serve it family-style in a large pot or even plate it individually for your guests. Top it off with fresh cilantro or green onions for some added color.
Overall, this Colombian-style chicken stew is versatile enough to be served at any casual gathering or even at a more formal dinner party. With its rich, comforting flavors and endless pairing possibilities, it’s sure to be a crowd-pleaser at any event you host.
Make-Ahead, Storing and Reheating
One of my favorite things about this chicken and potato stew recipe is that it can be made ahead of time and reheated with ease. In fact, I often prepare a big batch and store it in the refrigerator for up to three days or freeze it for later consumption.
To reheat, place the stew in a saucepan over medium heat and stir occasionally until heated through. You may need to add some water if the sauce has thickened up too much during storage. Alternatively, you can microwave it for a few minutes, but be sure to mix it periodically.
If you’re preparing this dish for a party, you can cook the chicken first and then add the potatoes and the sauce later on. This way, you can reduce the risk of having under or overcooked ingredients by reheating them separately.
When storing, make sure to cover the stew with an airtight lid or a plastic wrap before placing it in the fridge or freezer. This will prevent any air exposure that could lead to spoilage.
So, don’t fret about preparing the perfect meal for your guests at your next party. With this chicken and potato stew recipe, you can easily make it ahead of time and impress them with a delicious Colombian-style chicken dish that’s hearty and filling!
Tips for Perfect Results
When making Pollo Sudado, there are a few things to keep in mind to ensure perfect results. Here are my tips that I’ve learned through experience:
First, be sure to use chicken bouillon powder or chicken broth instead of water for extra flavor. You want the broth to be flavorful and the chicken bouillon powder does just that.
Next, season your chicken well with salt and pepper before browning it. This will help the meat brown evenly and add more depth of flavor.
When cooking the diced potatoes, add them to the stew only once the chicken is halfway cooked. This will give the potatoes enough time to cook through without getting too soft or mushy.
To add an extra layer of flavor to the Pollo Sudado, sauté onions, garlic and green bell peppers before adding it to the pot. This will enrich the tomato sauce with a nice savory taste.
As for cooking time, make sure your chicken is cooked through before serving by cutting into it and making sure there is no pinkness left. Err on the side of caution because no one likes undercooked chicken.
Finally, once you’ve finished cooking your Pollo Sudado, let it sit covered for at least 10 minutes. This allows all of the flavors to meld together and gives you a more cohesive dish.
By following these tips, you’re sure to make a delicious and flavorful Pollo Sudado every time that’s perfect for any Colombian-themed party or any other get-together with friends and family!
In conclusion, this Chicken and Potatoes With Tomato Sauce recipe (Pollo Sudado) is a delicious and flavorful dish that you won’t want to miss out on. It’s easy to make and perfect for both casual weeknight dinners or big gatherings with friends and family.
With its blend of traditional Colombian flavors and simple ingredients, you can impress your guests with a taste of something new and exciting. Plus, there are plenty of variations to keep things interesting – whether it’s adding cassava, experimenting with different cuts of chicken, or making the sauce spicier.
So why not give this recipe a try? From the juicy chicken to the tender potatoes and rich tomato sauce, it’s sure to be a crowd-pleaser. And if you’re feeling adventurous, use this recipe as a jumping-off point for exploring other Colombian recipes – there are endless possibilities!
Don’t wait any longer, gather your ingredients, put on your apron, and get ready to cook up a storm with this incredible Pollo Sudado recipe!
Chicken and Potatoes With Tomato Sauce (Pollo Sudado) Recipe
- 1 whole cut up broiler-fryer chicken
- 5 white medium sized potatoes
- 1/4 cup chopped white onion
- 1/4 cup chopped tomato
- 1/4 cup chopped green bell pepper
- 1 (8 ounce) can tomato sauce
- 2 tablespoons chopped cilantro
- 2 tablespoons chicken bouillon powder
- 2 tablespoons cooking oil
- Take off the skin from the chicken, discard and place chicken in a plastic bowl.
- Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
- In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
- Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
- Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
- Cover and cook for about 30 minute or until potatoes are cooked.
- Serve with white rice.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!