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.

Ingredients

• 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.