AI-generated image
Sudado de pollo
Sudado de pollo: Antioquia's chicken 'sweated' in its own juices with tomato, onion, potato and cumin
Any corrientazo (set-lunch place) in Medellín will have a sudado on the menu on weekdays, and it is just as common at home on a busy Tuesday: chicken pieces cooked in a closed pot with tomato, onion and potatoes until they release their own juices and turn into a thin, savoury, reddish sauce. No stock, no water to speak of, just patience and a tight lid. The meat goes tender and soaks up the cumin and garlic; the potatoes thicken the sauce at the end. It belongs next to white rice, a few slices of avocado and maybe a ripe plantain. The thing people get wrong is lifting the lid over and over: every look lets out the steam that does the cooking. Chef's tip: marinate the chicken with the garlic, cumin and salt in the fridge for 30 minutes to an hour first; the seasoning goes deeper and the sauce tastes richer.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
To serve
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Rub 2 ⅝ lb chicken thighs and drumsticks with 3 garlic cloves, 1 tsp ground cumin, ½ tsp ground achiote (annatto), 1 ½ tsp salt and ½ tsp ground black pepper. Cover and leave in the fridge for 30 minutes to 1 hour.
5 minStep 2: Heat 2 tbsp sunflower oil in a wide, heavy pot over a medium heat. Fry 1 white onion and 3 spring onions for 5 minutes, until soft and translucent.
5 minStep 3: Add 4 ripe tomatoes and 1 bay leaf and cook for 5 minutes, stirring, until the tomatoes break down into a loose sauce.
5 minStep 4: Nestle the chicken pieces into the sauce, turning to coat. Cover tightly and cook over a low heat for 15 minutes, until the chicken has released plenty of juice.
15 minStep 5: Add 1 ⅓ lb potatoes and ½ cup water, turn everything over once, cover and cook for 20–25 minutes more, until the potatoes are tender and the sauce has thickened slightly. The chicken must reach 165°F next to the bone, with no pink at the joint.
22 minStep 6: Remove the bay leaf, taste for salt and scatter with ⅓ oz fresh coriander. Serve with white rice and avocado.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 38 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sudado de pollo take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan
Mazorca desgranada
Food trucks and street corners in Bogotá and Medellín sell mazorca desgranada in plastic tubs, late into the evening: sweet corn kernels cut off the cob, fried in butter and layered with shredded chicken, melted cheese, crunchy potato sticks, pineapple sauce and salsa rosada. Some stands add bacon, beef or quail eggs; this version keeps to chicken. It is sweet, salty and gooey, and a hit with teenagers. Using tinned corn without draining it well is a common error: the water dilutes the sauces and the tub gets soggy. Chef's tip: fry the corn until a few kernels brown and pop; that caramelised edge stands up to all the sweet sauces. For a vegetarian tub, skip the chicken and use a cheese made with microbial rennet.
Chicken tikka masala
Marinating the chicken in spiced yoghurt keeps it tender, and a few minutes under a hot grill gives it the smoky char of a tandoor. The sauce is rich but not heavy, finished with a little cream and dried fenugreek leaves.
Indian