Thursday, November 29, 2012

Colombian Chicken Stew (Pollo Sudado)

Pollo Sudado is served in Colombians tables at least once a week. It is the ultimate comfort food and its a breeze to prepare.

  • 10 chicken thighs
  • 2 onions sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 ripe tomatoes sliced
  • 1 cup frozen green peas
  • 2 medium carrots peeled and sliced
  • 1 chicken bouillon cube
  • 1 1/2 pound small yellow potatoes washed and halved
  • 1 cup tomato puree
  • 2 tablespoon Worcestershire sauce
  • 1 teaspoon triguisar (cumin, garlic and color)
  • a pich chili flakes
  • 1/2 teaspoon sweet paprika
  • Salt and pepper
Wash the chicken tights and season with salt and pepper. Heat the olive oil in a large dutch oven or pot and brown the tights.

Remove the chicken and add the onion, tomatoes and garlic cook for 3 minutes. Add the chicken tights, chicken bouillon, tomato puree, Worcestershire sauce, chili flakes, triguisar, paprika, carrots, green peas, potatoes. mix well. Add 1 1/2 cups of water cover and let simmer at medium heat for 25 minutes. The sauce must cover the chicken.

Uncover and season with salt and pepper. Cook for 5-10 more minutes depending if you like it soupy or more saucy. The chicken must fall of the bone.

Serve over white rice.