AI-generated image
Sudado de pollo
Chicken stewed in its own juices
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
- 2 ⅝ lb chicken thighs and drumsticksbone in, skin removed
- 3 garlic clovescrushed
- 1 tsp ground cumin
- ½ tsp ground achiote (annatto)or 1/2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp sunflower oil
- 1 white onionfinely chopped
- 3 spring onionschopped
- 4 ripe tomatoeschopped
- 1 bay leaf
- 1 ⅓ lb potatoespeeled, cut into 4 cm chunks
- ½ cup water
To serve
- ⅓ oz fresh coriander (optional)chopped
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
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
Arroz de lisaRice with salted mullet
Carnival in Barranquilla isn't complete without a plate of arroz de lisa, and the market at Barranquillita and the old neighbourhoods around it sell it every day: salted, dried mullet from the Ciénaga Grande, soaked, shredded and cooked into rice with sweet peppers, onion, tomato and achiote. The rice comes out loose, orange and deeply savoury, with flakes of fish all the way through. It is served with bollo de yuca, fried ripe plantain or a simple tomato and onion salad. Plan ahead: the salted fish needs a day's soaking in the fridge. Skipping enough soaking is the usual downfall; the rice ends up far too salty, so taste a flake of the fish before you cook and keep soaking if it is still sharp. Chef's tip: if you can't find salted mullet, salt cod from any fishmonger works well, and use the poaching water for the rice only after tasting it.
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